Giant chocolate macaron with chestnut & Chantilly cream from Baking & the Meaning of Life: How to Find Joy in 100 Recipes (page 116) by Helen Goh

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Notes about this recipe

  • Jane on January 01, 2026

    I’ve made this before with pistachio cream but this time I had the sweetened chestnut purée. I screwed up on the baking, forgetting to turn the oven down when the macarons went in. So they were rather too crispy but still tasted good. I prefer the pistachio cream filling as the chestnut purée is a bit too sweet for me but it is still a great dessert. Very easy to make but impressive.

  • Jane on October 20, 2025

    This is sooo good! It's a great gluten-free dessert, impressive for guests but quite easy to make. It doesn't puff up like a small macaron so is denser. I couldn't find sweetened chestnut puree so used pistachio cream which worked well. I will make this again once I get the chestnut puree as I think that would be really good.

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