The Chestnut buttercream Macarons Recipe For the crushed chestnuts in this recipe, you can use canned or frozen chestnuts. If you can’t nd any, simply omit this ingredient. Any leftover filling can be kept in the refrigerator for 2 or 3 days. Use it to ll a layer cake, or cupcakes split in half.
Ingredients:
1 cup (9 ounces/250 grams) chestnut puree
4 to 6 tablespoons (1.8 ounces/50 grams) crushed, cooked chestnuts
1 tablespoon whiskey OR 1 teaspoon vanilla extract (depending on taste pr eference)
1 cup plus 2 tablespoons (2¼ sticks;
9 ounces/230 grams) chilled unsalted butter, preferably European-style
Method:
With the electric mixer at high speed, beat together the chestnut puree, crushed chestnuts, and whiskey or vanilla.
Gradually add the butter, cut in small pieces, and beat until it’s perfectly blended in.
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| Chestnut buttercream Macarons |
