Milk tart macarons

A small sneak taste from Chef Floris Smith's Summer dessert menu at Bushmans Kloof.

Recipe from: 9 October 2012
Preparation time: 20 min
Cooking time: 30 min


  • 400
    sugar bring to a soft boil
  • 150
    egg white -
  • Italian meringue with above sugar syrup
  • 400
    icing sugar
  • 400
    very fine almond flour
  • 100
    egg white
  • ground cinnamon
  • for the Crème Patisserie:
  • 500
    full cream milk
  • 1
    stick of cinnamon
  • 1
    vanilla pod
  • 60
  • 50
    all purpose flour
  • 20
    corn flour
  • 30
  • 3
    egg yolks
  • Pinch of salt
Servings: Change Serving


Pre-heat oven to 140°C. Add a bit of water to the sugar to represent wet sand and bring to a soft boil stage in a medium sauce pan. Best would be to make use of a candy thermometer.

In a bowl mix the almond meal, icing sugar, and egg whites into a paste. Whisk the egg white to a soft peak stage and slowly add the sugar stock to make an Italian Meringue. Fold the meringue into the almond paste.

Line a baking sheet with baking paper. Pipe little buttons (22mm) onto the baking sheet. Dust with cinnamon. Let it stand for +20 min.

Bake for 14minutes in pre-heated oven. Cool and fill with cinnamon crème patisserie.

For the Crème Patisserie:
In a medium sauce pan bring the milk and cinnamon and vanilla pod to scalding point and simmer for 5 minutes. Take of the heat.

Whisk the egg yolks and sugar into a sabayon. Slowly stir in the flour, corn flour and salt.

Strain the milk and slowly stir it into the paste. Put it back on a low heat and stir continuously until cooked into a thick crème patisserie. Stir in the butter. Refrigerate until needed.

Reprinted with permission of Floris Smith, Executive Chef at Bushmans Kloof Wilderness Reserve and Wellness Retreat.

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