Sounds fancy, eh? But I just used my standard macaron recipe and filled them with French buttercream whipped with chestnut spread and a splash of rum. I first heard the word marron glacé (such a romantic phrase, don’t you think?) while watching the classic film, “Camille” with Greta Garbo and Robert Taylor. The way she gushed over marron glacé you would think they were candied gold. She made them sound so sensual that you wanted to rush out and buy them. But that was what made her Greta Garbo — everything that came out of her mouth was sensual. By the way, good luck rushing out to find them stateside. You can find an acceptable version on Amazon but the chestnut spread from Clement Faugier is the way to go. I bought several cans thinking I would have another go at Mont Blanc but decided to throw some into my French buttercream instead. Keep in mind that French buttercream is a lot softer than meringue buttercream so it won’t accept a lot of liquid additions. However, you can easily blend in half a tin of chestnut paste or about 50g plus a few splashes of rum.
For my macaron recipe and more details on how to make macarons with video tutorial check out this post.
Marron Glacé au Rhum Macarons
- Piping bags
- digital thermometer
- round piping tip
1 batch Macarons
- 45 g egg yolks room temp (2-3 yolks)
- 125 g sugar
- 30 g water
- 150 g unsalted butter softened but still cold, cut in TBSP sized pieces
- ½ tsp vanilla extract
- 50 g Clement Faugier gourmet chestnut spread ½ tin
- 15-30 ml rum to taste
- Beat egg yolks in a stand mixer on medium high heat until thick and pale. In the meantime make the syrup.
- Combine water and sugar in a small saucepan and bring to boil over medium heat. Stop stirring once it starts boiling. Continue to simmer until it reaches 240°F.
- Once syrup reaches temp remove from heat. While egg yolks are continuing to mix at medium speed pour the syrup in a thin stream between the whisk and the side of the bowl. Increase the speed to high and beat until bowl is cool to the touch about five minutes.
- Add butter pieces while continuing to mix. Add one piece at a time until completely blended. Beat for a couple more minutes with the whisk then switch to the paddle and beat for another minute or two until a glossy buttercream is achieved.
- Add chestnut spread and rum and beat again until combined.
- Pipe onto macaron shells. Refrigerate macarons for at least 24 hours before serving. Serve at room temp. Macarons can be held in the fridge for 3 days or individually frozen for 2 months.
- Butter should not be at room temperature. It should be still somewhat cold enough that you cannot mash it by pressing with your fingers.
- If the French buttercream becomes too soft while piping then chill briefly or chill for a few minutes before continuing. The French buttercream can be made 1-2 days in advance and refrigerated.