Name: Hot cross bun macarons
Prep time: 60 min
Total time: 60 min
Yield: serving
Cuisine: Bake
Ingredients: 150 g almond meal; 150 g icing sugar; 110 g eggs; 15 ml coffee ground beans; 10 ml cinnamon ground; 2.5 ml nutmeg ground; 2.5 ml vanilla essence; 150 g castor sugar; 77.5 g white chocolate; 156 ml milk; 1 orange; 125 ml white sugar; 46.25 ml cornstarch; 1.25 ml salt; 2 eggs yolks only; 62.25 ml raisins; 29 g cream; 15 g butter unsalted

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Ingredients (18)

150 g	almond meal
150 g	icing sugar
110 g	eggs
15 ml	coffee — ground beans
10 ml	cinnamon — ground
2.5 ml	nutmeg — ground
2.5 ml	vanilla — essence
150 g	castor sugar
77.5 g	white chocolate
156 ml	milk
1	orange
125 ml	white sugar
46.25 ml	cornstarch
1.25 ml	salt
2	eggs — yolks only
62.25 ml	raisins
29 g	cream
15 g	butter — unsalted

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Method:

Macaroon shells:

Line 2-3 trays with baking paper.

Sift almond meal ,icing sugar ,cinnamon and nutmeg into a large bowl.

Pour 55g egg white, coffee and vanilla over dry ingredients. Set aside.

Pour remaining 55g egg whites into a mixing bowl or electric mixer do not turn on.

Put the castor sugar and water in a saucepan and stir. when it reaches 110 degrees Celsius, tun egg whites in mixer on high until soft peak stage is formed.

When the sugar reaches 115 degrees Celsius, turn off the heat and slowly pour into the egg white while still mixing. Continue mixing until mixture is cool.

Fold the Italian meringue into the almond meal mixture.

Spoon into a piping bag with a medium nozzle and pipe onto a silicone mat/tray small rounds.

Leaving enough room for spreading. Set aside for 30 min.

Preheat oven to 180 degrees Celsius.

Bake foe 11-12 min opening the door at 8 and 10 minutes

Set aside to cool.

Melt white chocolate.

Pipe crosses across macaroons and set aside to cool.

Filling:
Mix together the corn starch, sugar, cinnamon and nutmeg.

In a large heat proof bowl, whisk together egg yolks and vanilla.

Whisk the flour mixture into the egg yolks and set aside.

Pour the milk and orange zest into a medium sauce pan, put it over a high heat and scald.

Pour over the egg mixture slowly, whisking continuously. Once all incorporated pour back into a sauce pan and heat over medium heat, whisking continuously until mixture thickens and boils. Turn off the heat.

Transfer into a large bowl, stir in raisins. Cover with cling film, pressing directly onto surface.

Place in the fridge.

Place chocolate into a large heat proof bowl.

Heat cream until it boils, pour over chocolate. Allow to stand for 2 min.

Stir until well combined.

Add soft butter and whisk. Set aside to cool.

Mix custard and ganache together.

Assemble.