Name: Milk tart macarons
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 24 servings
Cuisine: Bake
Ingredients: 400 g sugar soft boil; 150 g eggs whites only; meringues; 400 g icing sugar; 400 g almond flour fine; 100 g eggs whites only; cinnamon ground; 500 ml milk full cream; 1 cinnamon stick; 1 vanilla pod; 60 ml sugar; 50 ml flour all-purpose; 20 ml cornflour maizena; 30 ml butter; 3 eggs just the yolks; salt just a pinch

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Ingredients (16)

400 g	sugar — soft boil
150 g	eggs — whites only
	meringues
400 g	icing sugar
400 g	almond flour — fine
100 g	eggs — whites only
	cinnamon — ground

for the Crème Patisserie:

500 ml	milk — full cream
1	cinnamon — stick
1	vanilla — pod
60 ml	sugar
50 ml	flour — all-purpose
20 ml	cornflour — maizena
30 ml	butter
3	eggs — just the yolks
	salt — just a pinch

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Method:

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.