Macarons with Tonka Bean Cream

Well, honestly, I am not so much a macaron fan, I do enjoy one or two once in a while, but the rest of my family is absolutly addicted and they do appriciate very much when I bake a bunch. Luckily, meanwhile I've learnt to bake them so I can surprise them once in a while, as I enjoy baking macarons very much, besides it is a great way to use leftover egg whites, if not one of the best ways. By the way, once I had to bake a bunch as a surprise, but it just did not work out. I had no other opportunity then to use fresh egg whites and oh wonder it worked out. I was extremly happy! These macarons were baked somewhen last week and I decided to fill them with tonka bean cream.


Ingredients:
for the macaron:
125 g finely ground almond
210 g powder sugar
1 tablespoon cocoa powder
100 g egg whites
30 g sugar
for the cream:
(adapted fromTartelette)
100 g sugar
2 egg whites
170 g butter, room temperature
tonka bean


Preheat the oven to160°C. Sieve powder sugar, cocoa powder and almond flour, then stir until it is combined. Beat egg white with the sugar then fold it into the almond flour mixture. Fill batter into a piping bag and pipe macarons onto a baking paper covered baking sheet. Let it stand for 30 minutes to dry, then bake for about 15 minutes. For the cream beat egg whites with sugar over steam until shiny, then remove, stir in butter and ground tonka bean.