French pasta macaroons are amazing with their incredible original taste and attractive appearance. This dessert can not be called easy to prepare, but when performing certain technological subtleties and observing the correct proportions of the dough, it is quite possible to make it, and as a result, the taste of the delicacy is very close to the original.
Further we will tell in detail in our recipe how to bake cookies "Makaruny" and correctly decorate it.
How to make macaroni - recipe for 10 pieces of cookies
Ingredients:
- almond flour - 125 g;
- sand sugar - 125 g;
- powdered sugar - 260 g;
- chicken egg of medium size - 3 pcs .;
- cream - 50 ml;
- white chocolate - 50 g;
- dark chocolate - 50 g;
- water filtered - 35 ml;
- salt - 1 pinch;
- food coloring - according to preference.
Preparation
Initially, we combine sugar and almond flour in a bowl. After that, we pour the resulting mixture onto the baking sheet covered with parchment leaves, spread and place in a preheated to 160 degree oven for about ten minutes to dry. Now we sift twice the dried mixture and mix it with one egg white. Then we prepare the syrup . To do this, we connect the water and granulated sugar in a scoop and put it on the stove for medium heat. We achieve a small viscosity of the mixture, a yellowish hue and a temperature of 120 degrees.
In the next step, whip the remaining egg whites with a pinch of salt to dense peaks and introduce a hot trickle into the protein mass of the hot syrup, continuing to continuously whip the mass for seven minutes. Now combine the flour mixture with the sweet protein and stir it with the help of a spatula in one direction to maximally uniform texture.
Divide the resulting dough into parts, depending on the number of colors used, add to each dye and mix thoroughly. We fill the confectionery bags obtained with a colored mass and we place them with round pans with a diameter of approximately two centimeters on the baking tray with a parchment leaf or silicone mat. If small peaks are formed from above, then a little bit is tapped on the bottom of the pan so that they completely disperse. Now we leave the blanks under room conditions for about twenty minutes to dry, and
For the filling we are preparing ganash. Warm up half the norm of cream, we put in them a broken white chocolate and let it completely dissolve. If desired, you can fill the resulting light chocolate mass with the desired color scheme, dividing by the number of stakes necessary for this. Similarly we do the same with dark chocolate, melting it in cream. Spread half of the ready cooled macaroons and close them in pairs. We have a delicacy in the refrigerator for several hours for cooling and infusion.