Macarons with Chestnut cream

Bereidingstijd: 15 min. cook time
30 min. preparation time

View the requirements


  • For the macaron
  • 150 g ground almonds
  • 150 g icing sugar
  • 60 g egg whites
  • 60 g egg whites
  • 150 g sugar
  • 50 g water
  • for the chestnut cream filling
  • 60 g softened butter
  • 20 g Icing sugar
  • 150 g Hero Chestnut Puree
  • 15 g Kahlua or Baileys
  • for the garnishing
  • 24 - Hero sour cherry



For the macarons: 

1. In a food processor, blend together ground almonds and icing sugar, sieve and mix well with 2 egg whites. 

2. Place the other 2 egg whites in an electric mixing bowl. 

3. Cook sugar and water to 116°C. 

4. Whisk egg whites until white and foamy. Pour the hot syrup on gradually and whisk on high speed unti the mixing bowl is warm. Fold the warm meringue into the almond mixture with a spatula and finish with a rubber scraper until you obtain a ribbon texture. 

5. Pipe onto a silicon mat or baking paper lined baking sheet and bake for 7minutes at 150°C. Turn the tray and bake for another 6-7 minutes. 

For the Chestnut cream: 

1. In an electric mixing bowl, combine butter and icing sugar and mix with paddle attachement at medium speed until creamy. 

2. Add in Hero Chestnut Puree and Kahula (or Baileys) and mix for 30 seconds or until well combined. Transfer to a piping bag fitted with a plain nozzle. 

To assemble the macarons: 

1. Pipe Hero Chestnut cream onto the macaron leaving a hole in the middle. 

2. Fill the hole with a cherry or other fresh fruit and cover with another macaron. 


  • After baking, remove the mat or baking paper (with the macaron) to a wire rack or cold marble table. 
  • The quantity of sugar in the chestnut cream can be modified to your taste.