Milk tart macarons

24 servings Prep: 20 mins, Cooking: 30 mins

By Food24 October 09 2012
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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.
 



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