Made by The Patisserie Chefs from the Cape Town Campus for National Milk Tart Day.
· 2 Large egg whites
· 75g Ground Almonds
· 150g Icing sugar
· 50g Castor sugar
· 2ml Vanilla essence
· Ground cinnamon to sprinkle
1. Sift together the ground almonds and the icing sugar, sift the combined mixture twice.
2. Whisk up the egg whites until soft peaks and slowly begin to add your castor sugar slowly, as you would for a meringue mixture.
3. While whisking, add your vanilla essence.
4. Once the egg white mixture is ready, slowly fold in the ground almonds and icing sugar mixture. This is best done with a slotted spoon.
5. Once the mixture resembles lava it is ready to be piped.
6. Ensure that your baking tray is ready and that your piping bag is prepared for piping.
7. Pipe the macaroons to the desired size and sprinkle with ground cinnamon.
8. Set aside to dry out until the surface can be touched without being sticky.
9. Once the macaroons have dried out sufficiently, place in a fan assisted oven at 150°C.
10. Allow the macaroons to cool completely before filling.
Crème Patisserie (Filling)
· 3 Egg yolks
· 250ml Milk
· 20g Flour, sifted
· 50g Castor sugar
· 2.5ml Vanilla essence
1. Scald the milk and vanilla essence in a saucepan on the stovetop.
2. Whisk together yolks and sugar. Add flour combine to a smooth paste.
3. Temper your egg yolk mixture with the scalded milk.
4. Return to a clean pot over a medium heat and stir until thickened. The mixture must reach boiling point. The flour will stabilize the mixture to prevent it from over coagulating; however, you need to cook the flavor of the flour out.
5. Pass the thickened custard through sieve to remove any unwanted lumps.
6. Allow to cool with a piece of cling wrap on the surface of the custard, pierced with a knife. This will prevent a skin from forming.
7. Once crème patisserie has cooled, pipe a generous amount between each macaroon.