Vanilla Macaroon

INGREDIENTS:

Almond cake: 
1000 gr ground almonds 
1000 gr icing sugar                                                
348 gr egg whites
1000 gr sugar
256 gr water 
385 gr egg whites
15 gr lemon juice

Vanilla cream:      
500 gr cream (35% fat content)
500 gr milk
200 gr egg yolks
100 gr sugar 
750 gr Ivoire (white chocolate)
150 gr cocoa butter 
4 Tahiti vanilla pods

*Vanilla pods

PREPARATION:

For the almond cake: Beat the egg whites until stiff. Add the
syrup at 117ºC to make the Italian meringue. Mix the other ingredients into the meringue with the raw egg yolks. Work until the texture is shiny.

For the vanilla cream: Make the custard, then add the cocoa butter and white chocolate  Chill to crystallise, then use to fill the almond cake.

TO SERVE:
Serve as hown in the photograph on a bundle of vanilla pods.