Do you find yourself carried away when you’re passionate about something? When MacTweets came up with the end of year macaron-making inspiration, I have to confess I was dilirious with mad macaron ideas: mixing this with that and being complicated with fancy flavours. Somehow at this time of year, however, we’re into luxury; but the French adore their Classics. Antoine is always reminding me of this before a posh dinner party.
Recently, I dished out a salty, spicy, chocolate risotto (using Valhrona chocolate) with Reggiano parmesan. When I mentioned converting this into a macaron, he physically winced. Not because he thought it was awful but I’m sure he remembered the time I didn’t listen and I served it as a starter/hors d’oeuvres to perfectly classic, don’t-serve-me-anything-weird-please guests. Everyone raved about it. Sorry, Antoine. A macaron like that would go a blast with some Champagne for a festive apéritif.
For Mac Attack #25, Seasons & Holidays, I changed heart. Well, I’m thinking that poor old Santa is perhaps fed up with the same organic carrots and glass of milk by the chimney – and he certainly wouldn’t have time to stop for a spicy, bitter chocolate risotto with a chocolate chili macaron. Sometimes we have left Santa a glass of matured Scottish single malt whisky but somehow it never lasts that long: I wonder if he even gets to drink it, poor soul.
So, it’s high time that Père Noël got the treatment. In France, a Noël without marrons glacés (sweetened vanilla chestnuts) is… is a day without sunshine? Why can’t I find the words tonight? Perhaps I tried some of the whisky for inspiration but it hasn’t worked. In the words of Shakespeare, it stimulates the desire (I add here, to write) but takes away the performance. Say no more.
At this chilly time of year but festive, warm heart, chestnuts seemed to make sense. I already talked about roasted chestnuts in Paris. But this time, we’re talking sweetened vanilla chestnuts: les marrons glacés: a French favourite for the holiday season and rest-assured extra sweet bonus points if we arrive with a box of them at Christmas chez Antoine’s parents.
Jamie and Deeba at Mactweets incite so many macaron lovers to come up with a certain theme each month. I hope they don’t mind me tagging along again but don’t you love joining in fun stuff? Any excuse to make different macaron flavours…
They suggested:
Think Colour: since the flavour was chestnut, then it had to be brown. Dark brown. But somehow we don’t want them too dark. Gloomsville, no thanks. Think festive, so lighten them up a bit, using a dash of equal quantities of brown and yellow powdered colouring. To add a festive party glow, brush on a dash of golden food dust for the luxurious look (either think Pierre Hermé or imagine dancing all night at a Christmas party.)
Think Flavour: This is where the macaron comes into its own. Think concentrated flavours: add some vanilla powder to the shells for extra vanilla punch and don’t forget to taste your filling. It should pack a punch. I made a chestnut cream simply by using Clement Faugier’s sweet chestnut spread with some creamed butter and a little whipping cream. However, if you’re stuck for time just now, just slap on the sweet chestnut spread directly.
My very first batch of Chestnut macarons included Corsican Chestnut Liqueur from Castagniccia. Amazing. But after a few days the macarons became slightly too sweet. Possibly best just to leave out the liqueur. It looked good for the photos at the time, though. Darn it! Positive note: great for the children.
Think Holiday! Whether you’re spending it with family or friends at home or abroad, enjoy these luxurious gluten-free treats by a crackling fire (or on the beach, you lucky southern-hemisphere friends) with a glass of off-dry Champagne. Take these high heeled fancy shoes off, ladies. They’re killing you, anyway. Change into your slippers and drift away into holiday macaronivore bliss.
Happy Holidays to you all! I’m packing them all up to Scotland this time…
Enjoy all the preparations and the Christmassy tunes.
A bientôt, mes amis.
Hi again. Just wrote a long comment and I think it got eaten up. Here I go again. I have always wanted to use chestnut cream in macarons and yours are pretty as they are perfect; delicious sounding too. Lucky Santa…Hic!! Thank you for joining us with these delighful creations at Mactweets. Love the way you incorporated our colour, flavour and holiday call into them Jill. Have a wonderful new year!!
Jill, these look absolutely gorgeous. If they taste anything like Mont Blanc which, I remember eating at Angelina’s, then I’m sure they would be out of this world! I just wish we could get chestnut spread, sounds delis. Green with envy!
Karen, they do taste like a Mont Blanc. I’m sure you can find it in a number of delis in the USA and I’ve just found this online!
http://www.thefrenchybee.com/clement-faugier-chestnut-spread-creme-de-marrons-de-lardeche-175-oz-p-125.html
I love how you’ve addressed every element of the mactweets challenge! Chestnut always makes me think of christmas and is the perfect addition to these – your photos are gorgeous too
Jill,
What a stunning and mouthwatering assortment of macarons!! I’m flipping through my book and checking out your recipes!! Macarons would make very special gifts indeed:))
Love the look of these, so sophisticated. After all those rough hewn mince pies must be a relief for Père Noël to taste some lovely light macarons. Not sure he’s that fussy about his drink though
These look delicious and your enthusiasm for macarons jumps off the page as always!
Jill these macaroons sound wonderful! I love chestnuts they are so good this time of the year, and especially in desserts!
“Change into your slippers and drift away into holiday macaronivore bliss.” That’s so up my alley. These macarons are simply beautiful. I love the gold dust and that filling..oh my.
My son saw an article in Time magazine about macarons last week, about how they are the new thing. I told him that bloggers were SO ahead of trends (maybe we are the trend setters?) and that there was a wonderful gal in France (you) that has perfected them and made the rest of us jealous for a long time. These chestnut delights are beautiful!
Oh, Kristen. You are so sweet. No need to be jealous dahlink, since that’s the point of the book: you can make them even better yourself and concoct your own taste combinations. Best get back to the kitchen since preparing more festive macs for a couple of parties. We have 25 12-yr-olds around tomorrow!
What a delectable post! These are gorgeous and very festive. I’m sure Père Noël will be delighted to nibble on these little gems (and Antoine too!)
Yum!! I’m always intrigued by macarons. Can’t wait to read more of your blog. I’ve got a really great gingerbread macaron that I make {the ONLY one I make
} but I would like to try something like this.
Fantastic! Gingerbread macaron sounds fabulous. Happy macaroning and hope you enjoy le blog. Had some subscription update problems with the feed but it should be working again shortly.
These are so elegant Jill! Absolutely lovely with the bit of gold dust and that chestnut cream??? That sounds amazing.
These look perfect as always! The color and texture looks wonderful and what could beat chestnut? Nothing that’s for sure! I’m sure Santa will love these
I had my first sampling of roasted chestnuts on the streets of Paris during the holidays. This brings back so many memories.
Fun, crazy, interesting flavours certainly have their place, but these gorgeous macarons in a classic French flavour are perfect for the holidays. I’d eat one, or five, and then run around the block to keep my blood sugars low!
Too funny, Carolyn. They do still have the sugar but at least they’re gluten free!
Wow! Lucky Père Noël. These are lovely, Jill. I’m intrigued by the sound of the chocolate risotto – I think it would make a mad-gical macaron!
You are brilliant!
Such a fabulous holiday flavor!!! So beautiful and festive
I like the gold dust bit on the shells! Would match the baubles on my tree this year. Imagine macaron ornaments. Maybe that is inspiration enough for me to make my first batch of macarons.
Hope you have a wonderful time in Scotland with family and friends.
Thanks, Biren. They are indeed now on our Christmas tree inside a bauble! Pity I didn’t manage to save any more than two, since they were all scoffed before I thought about keeping some back. Och well – just have to make more! So glad to hear you’re going to make your first batch! Yay.
Oh my, this looks to die for! I adore sweet chestnuts, and I can imagine the subtle flavor should work perfectly in a macaron!
Glorious! Shakespeare only wishes he could make something so poetic. Yum on a plate. Or…in my mouth rather
Perfect for beachside holiday gluttony!
Buzzed
This was a good read and I am definitely ready to eat some of these tasty goodies. Chestnut anything is hard to come by here, so that makes these extra special. I am ready to fly to Paris and take some lessons on making these-yum!
Tina, with your baking skills you don’t need a lesson. In any case, that’s why I just wrote it clearly in the book
Come over to Paris anyway, ok? Let’s enjoy pastries and ‘trading flour’ talk!
Beautiful! And I am about to post my own Holiday Macs with the same Chestnut Cream folded into chocolate ganache with a splash of cognac – so Santa will be doubly happy this year, right? Yours are beautiful – and wish we could share…. Always so so happy to have you bake macs with us for Mactweets!
Wow, that was quick, Jamie! Totally agree. You are so near yet so far – hopefully one of these days we can enjoy them together with a cuppa or a glass of something more festive! Thanks for letting me enjoy the fun with you over at Mactweets. Your macs sound delicious – and great idea! Cheers, J.