Holiday Cookie Recipes From 10 Arts, Le Bec-Fin, Parc and More

Chestnut-Whiskey Macaron

“In France, when we talk about the holidays, there aren’t a lot of cookies; it’s more about the flavors. And the biggest things we do in the holiday season are candied chestnuts, crème of chestnut. Since the Parisian macaron has become popular in the U.S.—so light, moist, and crispy on the outside—I wanted to do that, and create a filling that reminds us of those French flavors.”

By Cedric Barberet, pastry chef for Le Bec-Fin and pastry consultant to Georges’ and Table 31

About 1 dozen double cookies

Shells:
4.5 oz. almond flour (blanched)
4.5 oz. 10x powdered sugar
4.5 oz. granulated sugar
1.2 oz. water
2 eggs, separated
1/3 oz. coffee extract (Trablit brand)
A pinch of poppy seeds, to sprinkle

Filling:
¼ oz. cocoa paste (100 percent pure chocolate)
½ oz. granulated sugar
4.6 oz. milk
4.6 oz. heavy cream
2 gelatin leaves (silver)
5.7 oz. chestnut cream (spread)
2 oz. whiskey (Jack Daniel’s)
12 oz. milk chocolate, 38 percent
2.9 oz. dark chocolate 70 percent
A half a pound chestnuts candied in syrup (Agrimontana brand)
24-karat gold leaf

Macaron shell:

1. Pass almond flour and powdered sugar through a food processor, then sift.
2. Add one egg white, plus coffee extract, to mix of almond flour and sugar to make a paste. At the same time, put the second egg white into a KitchenAid or stand mixer with whip attached.
3. Mix 4.5 oz. of the granulated sugar and the water in a saucepan and cook to 245º, using a candy thermometer. When mixture reaches 225º, start mixing the egg white in the KitchenAid mixer. At 245º, pour sugar water into mixer, keeping mixer it on medium speed, to make a meringue.
3. When meringue reaches 113º, mix it with the almond-flour mixture until it all becomes a smooth paste.
4. On a silpat, pipe the mixture 1 inch apart into small circles, using a piping bag with a plain tip.
5.Sprinkle shells lightly with poppy seeds.
6. Bake on a silicone mat  in convection oven for 9 minutes at 290 degrees. 

Chestnut milk-chocolate whiskey cremeux:

1.Put gelatin leaves in ice water to soften. Afterward, drain them out and pour them into the milk and cream.
2. Boil cream and milk together. At the same time, mix 1.1 oz. of reserved yolk and ½ oz. of granulated sugar until a pale color is obtained.
3. Temper milk-cream with yolk base and cook on a burner under medium heat to 185 degrees.
4. Pour over milk and dark chocolate and cocoa paste and mix, using Burr or immersion mixer, until smooth.
5. Add chestnut cream, then whiskey.
6. Set in refrigerator for at least six hours to set.

Assembly:

1. Using a macaron shell, place the cremeux in the center on the flat side (you can pipe, spoon, however you like it)
2. Then, on top of cremeux, sprinkle some crushed candied chestnuts  atop with another shell, rounded side facing up.
3. Top with a piece of gold leaf for visual effect. 

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