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45 min
Aunt Maria's Macaron Cake
Macaron-style almond cake made with egg whites and bitter almond extract, served with vanilla custard.
- Cook
- 45 min
- Temperature
- 140 °C
Equipment
- 1 electric mixer
- 1 saucepan
Macaron Preparation
- Preheat the oven to 140 °C.
- Whip the egg whites until very stiff.
For this step
- 6egg whites
- Beat with the sugar for 5 min using an electric mixer.
For this step
- 340 gcaster sugar
- Then add the almonds, baking powder and bitter almond extract.
For this step
- 1 pinchbaking powder
- 1 tspbitter almond extract
Baking
- Bake in a low oven at 140 °C for 45 min.
Vanilla Custard
- Split the vanilla bean and scrape out the seeds.
For this step
- 1vanilla bean
- Bring 50 cl milk to a boil with the vanilla pod, seeds and 1 very level tsp cornstarch.
For this step
- 50 clmilk
- 1 very level tspcornstarch
- 1vanilla bean
- Mix 6 egg yolks with 100 g caster sugar.
For this step
- 6egg yolks
- 100 gcaster sugar
- Remove the vanilla pod, then gradually pour the hot milk over the yolks while stirring.
For this step
- 6egg yolks
- 50 clmilk
- 1vanilla bean
- Return to the saucepan and thicken over low heat for 1 to 2 min without letting it boil.
- Let the custard cool, chill it well and serve it alongside the macaron cake.
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