Origin of dish:
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Type of cooking:
Preparation time: 30 minutes
Cooking time: 160 minutes
Ingredients (serves 4):Method: Combine the egg whites, hazelnuts and 150g sugar.
To Make the Chestnuts in Syrup:
In a pan, mix the honey, sugar and vanilla pod together, along with 150ml water.
Bring to the boil, and add 2 tablepsoons water, with 150g caster sugar.
Leave syrup to cool and thicken, add remaining ingredients, then add remaining 150g sugar.
Preheat oven to 275°F (120°C).
Cover baking tray with greaseproof paper, and arrange 8 dots of mixture at regular intervals, using a piping bag.
Bake in oven for around 20 minutes.
To Make the Chocolate Sauce:
Melt chocolate gently in bain-marie, then add cream.
Serve, with a scoop of chestnut ice cream in each macaroon, in the manner of a sandwich.
Arrange chestnuts around macaroon, then cover with sauce.