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.
