French macaroni cookies

Macaroni pastry has absolutely nothing to do with pasta. It is a sweetness, reminiscent of meringues: two air pechenyushki glued together with a layer of jam or cream. The composition of the cookie includes egg whites, ground almonds and food colorings, giving it a bright color. For light additives and fillings pasta cookies can have a variety of tastes.

Pasta biscuits: the first option

To make pasta biscuits at home, you need to take the following ingredients:

• 
  275 g of fine crystalline sugar or powdered sugar
• 
  125 g of almond flour
• 
  50 ml of boiled water
• 
  3-4 egg whites (100 g)
• 
  3 g of dry protein
• 
  food coloring

To obtain almond flour, the almonds must be ground into a powder, sieved and allowed to dry for about a week. It is desirable to keep the egg whites for 2-3 days at room temperature.

Water with 150 g of sugar put on fire. While the syrup is brewing, squirrels with dry protein whip with a mixer at a low speed until the peaks, gradually pouring the remaining sugar. Continue to beat until the temperature of the syrup reaches 115 degrees. Pour the syrup into the whites and mix until smooth. In two steps, mix almond flour into the dough and tint it with a dye.

The pan is lined with a double layer of foil(parchment) or a special silicone mat. The confectioner's bag is filled with dough and the dough is dumped in circles about 2 cm in diameter at some distance from each other. Gently shake the pan and leave for 30-60 minutes. If there are bubbles on the surface of the dough, puncture them with a toothpick.

Pasta biscuits can be put in the oven when onThe meringue surface forms a crust, and it will not stick to the finger when touched. Bake cookies for 12-15 minutes in the oven, heated to 140-160 degrees.

Let the cooked liver cool down, and then fasten the halves with any cream, chocolate or jam to your liking.

Pasta biscuits: second option

There is another recipe for pasta cookies, without syrup. To make pasta with this recipe, you will need these products:

• 
  powdered sugar - 150 g
• 
  almond flour (ground almonds) - 75 g
• 
  egg whites - 2 pcs.
• 
  sugar - 1 tsp.

Sugar powder to combine with ground almonds. Squirrels whisk at medium speed until soft peaks, add sugar and continue shaking until light shine. Add a mixture of almonds and sugar powder and gently mix, as if to fold the dough. If desired, add food coloring.

Then everything, as in the previous recipe: on a foil or parchment baking sheet, leave for a while, to get out the gas, and bake for about 20 minutes at a temperature of 150 degrees.

Pasta biscuits: cream options

Half pasta can be glued together any cream or stuffing, but the French often use ganache (a fragrant cream of chocolate, cream and butter) or Kurd (fruit cream, something between pudding and custard).

To prepare ganache, heat 50 ml of creamy cream, melt the chocolate in them (80 g of bitter chocolate or 100 g of white), mix until homogeneous and allow to cool.

For preparation lemon cream zest of two lemons to mix with 200 g of sugar. Then pour into the sugar juice of four lemons, stir. Separately, whip four eggs with a fork (without foam), pour in sugar and leave for half an hour. Then strain into a saucepan, add 40 g of butter and cook, stirring, over medium heat until the cream thickens. Ready cream let cool.

Bon Appetit!