Milk tart macarons
|400 g||sugar — soft boil|
|150 g||eggs — whites only|
|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|
|50 ml||flour — all-purpose|
|20 ml||cornflour — maizena|
|3||eggs — just the yolks|
|salt — just a pinch|
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.