For the cream
500 g milk
135 g granulated sugar
3 egg yolks, medium eggs
50 g corn starch
1 pinch salt
1 teaspoon(s) vanilla extract
75 g butter
For the almond meringue cookies
250 g almonds, blanched
250 g granulated sugar
3 egg whites, medium eggs
1 pinch salt
To assemble
50 g almonds, blanched


1.For the cream
2.Place a pot over low heat. Add the milk, half of the sugar, and let it come to a boil.
3.In a bowl, add the rest of the sugar, the yolks, and mix very well with a hand whisk.
4.Add the cornstarch, salt, vanilla, and mix.
5.As soon as the milk boils, transfer it very slowly to the bowl with the yolks by constantly stirring.
6.Add the whole mixture into the pot and transfer it on heat. Stir constantly until the cream thickens.
7.Remove from the heat, add the butter, and stir until it melts.
8.Transfer the cream into a bowl and cover with plastic wrap. Refrigerate so that it cools well.
9.For the almond meringue cookies
10.Preheat the oven to 160ο C (320ο F) set to fan.
11.In a food processor, add the almonds, the sugar, and beat well until powdered. Transfer into a bowl and set aside.
12.In a mixer’s bowl, add the egg whites, the salt, and beat with the whisk attachment at high speed for 5 minutes, until there is a thick meringue.
13.Add the meringue into the bowl with the almonds and mix softly with a spatula.
14.Transfer into a pastry bag and, on a baking pan lined with parchment paper, shape the cookies. You want each cookie’s diameter to be 2-3 cm.
15.Put an almond in the center of each cookie and bake for 18-20 minutes. Let them cool well.
16.To serve
17.Add the cream into the mixer’s bowl and beat for 1-2 minutes, until fluffy.
18.Transfer into a pastry bag and spread some cream onto a cookie. Cover with another cookie in order to create a sandwich.
19.Refrigerate for 2-3 hours and serve.

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