Pasta on italian meringue

17 servings
1 hour 15 min

How to make French "Macaron" cookies pretty quickly from ground almonds, egg whites and sugar with chocolate cream, which will definitely appeal to many of their magnificent taste qualities? First of all, we prepare the necessary products for the preparation of a popular confectionery in French.

To make almond dough, take a bulky bowl and pour one hundred and twenty-five grams of almond flour into it, then take a fine sieve and sift one hundred and twenty-five grams of icing sugar into the bowl, then mix the dry ingredients well together.

Add forty-five grams of egg white, from one large chicken egg, to the overall bowl.

Mix all the ingredients thoroughly in a bowl between each other and knead the almond dough.

To make sugar syrup, take a saucepan and pour one hundred and twenty-five grams of sugar into it, then add forty milliliters of water to it, a pinch of citric acid and put it on the stove, then turn it on to medium temperature and cook sugar syrup, the boiling point of which should reach one hundred and twenty degrees.

Take a deep bowl and pour forty-five grams of egg white into it, then whisk the whites at low mixer speeds and pour the cooked sugar syrup, preferably onto the bowl wall, into the bowl in a thin trickle.

When all the syrup has been poured into the sauté pan, speed up the mixer and whisk the meringue until cool and tender, when smooth and very glossy.

Add one scoop of dye to a bowl of cooked Italian meringue and mix well.

Put the dye-cooked meringue in three steps in a bowl with the almond dough and mix all the ingredients well together until smooth.

Put the cooked dough in a pastry bag and shape the cookie blanks by squeezing the required amount of dough onto a baking sheet, which is pre-covered with parchment.

The tray with the cookie blanks must be raised and slightly knocked on the table several times so that excess air comes out of the blanks, after which leave the tray for forty to forty-five minutes on the table.

After time has elapsed, place the cookie tray in an oven preheated to one hundred and forty degrees and bake the cookies for twelve to fifteen minutes.

After fifteen minutes, spread the parchment with the cooked cookies on the table and allow the pastries to cool a little time.

To make chocolate ganache, take a saucepan and pour fifty milliliters of cream into it, which then warm up on the stove, after which put one hundred and eighty grams of white chocolate in pieces.

Put twenty grams of softened butter in a saucepan and mix well with a whisk of all the ingredients in a bowl until smooth, creamy chocolate mass.

Add one scoop of dye to the chocolate cream saucepan and mix all the ingredients well, then take a deep bowl and pour the dyed cream into it.

Fill the pastry bag with the prepared cream and squeeze the required amount of cream onto the cookies.

Cover the biscuits with the cream with another cookie and the pastry "Pasta" in French is ready to eat.

We cook together, cook simply, cook at home the most delicious dishes from the available products according to our recipes! Pleasant To everyone appetite and hearty tea!