Cardamom, Wattle Seeds Macarons with Orange Filling
1 egg yolk
3 oz butter
2 1/3 oz fine sugar
Juice of 3 oranges + Zest of 1 orange
0.5 oz cornstarch
Squeeze the juice of 3 oranges and grate finely the zest of one. Place them in a pot with the butter and half of the sugar, and bring to a boil.
In a large bowl, beat together the eggs, egg yolk, cornstarch and the rest of the sugar.
Without ceasing to stir, pour slowly the hot orange juice, then add the rest and transfer to the pot again. Bring to a boil again and cook for 2 to 3 mns while stirring.
Transfer the cream to a bowl placed in a container full of iced water. Cover with a plastic wrap and place in the fridge until colder.