To variate a bit, I created these chestnut macarons! Filled with caramel cream, and Biscoff filling! I’ll add the recipe, I hope you like it!

For this delicious chestnut macarons recipe variant, the steps are pretty simple:

130 grams of cheshestnut flour (you can make your own with a blender or food processor)

3 egg whites

50 grams of white sugar

200 grams of confectioners sugar

A pinch of salt

(For the filling, use the one you choose! I used caramel cream and Biscoff fillings)

Directions:

Beat the egg whites until foamy, then add salt and white sugar and mix for 8 mins. Sift your chestnut flour, and the confectioners sugar. If you get chunks of the chestnut, just discard them, you really want a soft flour! Fold flour/sugar mixture into the egg white mixture.

After mixing (manually), put your mixture into a piping bag, and then cut the tip of it, and make circles of 1 inch in the baking paper, or in a silicon macaron mat, and then tap it against the counter , to remove any air bubbles.

Bake for 20 minutes. After they’re well cooked, wait until they cool a bit, and then transfer them from the baking paper/ silicon mat, to a cooling rack. Once they’re cold, grab a shell and add the filling in circles, and place another shell on top. If you want to decorate them, you may use royal icing, or hand paint them! Hope everyone liked this recipe, I encourage you to try it!