French Pasta Cakes

This guide provides an easy way to cook. sandwich pasta cookies with step by step photos.

Macaron – brightly based airy pastry meringue with egg whites, icing sugar and ground almond. Outside France, pasta is usually served as a sandwich of cookies with a layer of ganache cream, curd cheese or jam. The name comes from Italian macarone, maccarone or maccherone – meringue. The top of the dessert is smooth, uneven on the sides edge (called the “leg”), the base is flat. The cookies are slightly moist and melts in your mouth. Macaroni refers to street food in France and, like the rest of the fast food is served at McDonald’s food chains. They vary in taste, from the traditional: honey, raspberries, chocolate, to new, matcha tea, and flowering: you can achieve the desired result with dye and tinted syrup. Depending on the themes, pasta cakes shape kawaii animals, Easter eggs or hearts, and additionally decorate with painting.

AT ремя: 2 час. 40 min Вrecipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Pasta Sandwich Cookies

• 1.75 Art. powdered sugar
• 1 tbsp. almond flour
• 3 squirrels from large eggs, room temperature
• 1/4 tsp tartar
• A pinch of salt
• 1/4 Art. very fine sugar
• 2-3 drops of gel food coloring
• 1/2 tsp vanilla, almond or mint extract
• Special equipment: 4 baking sheets, 3 silicone baking mat, fine sieve, pastry bag with round tip 0.6 cm.

Recipes with similar ingredients: meringue, almond flour, sugar powder, eggs, tartar, mint extract

Recipe preparation:

1. Preheat the oven to 150 ° C using convection mode. Place silicone mats on 3 baking sheets. Measure the icing sugar and almond flour, spreading them with a spoon into a measuring cup and aligning the top with a knife. Transfer to a bowl and mix.



2. Sift the almond-sugar mixture through a fine sieve into a large capacity, a little at a time, pressing with a rubber spatula to wipe as best as possible. It will take some time, and maybe stay up to 2 tbsp. l large almond crumbs – remove it.



3. Using a mixer, beat the squirrels with tartar and salt to the peaks. Set moderately high speed, gradually add fine sugar and beat for about 5 minutes. to thick air mass.



4. Transfer whipped squirrels into a bowl to the almond mass. Immerse rubber paddle deep into the middle and mix, unrolling a quarter-turn bowl after each blade move.



5. Add food coloring and flavored extract in such combination as indicated below. Do not overdo it with dye. Dough very gentle and able to hold only a small amount liquids. Keep mixing and turning, scraping off the mixture with walls, 2-3 min., until you get a homogeneous dough that will be run off a thin flat “ribbon” from the shoulder blade.



6. Transfer the dough into a round-tipped cooking bag 0.6 cm in size. Holding it vertically and close to the pan, Squeeze out 3 cm circles (24 pcs per baking sheet). Twice firmly tap the baking sheets on the table to remove bubbles air.



7. Let the cookies stand at room temperature until the top ceases to be sticky, from 15 min. up to 1 hour, depending on humidity in indoors. Place a third, empty (double a baking sheet protects cookies from fire).



8. Bake the first batch of cookies for about 20 minutes, until it is will become brilliant and rise by 0.3 cm (a “leg” will appear). Move to a wire rack to let the cookies cool completely. Repeat with a second serving, again placing an empty pan. Separate cookies from the rugs and lay the thin filling between the two cookies layer.
   

   Pasta toppings



9. With almonds and raspberries

   Color the dough with 2 drops of bright pink gel dye; add almond extract. Stack cookies with raspberry seedless jam (need 3/4 tbsp.).



10. With mint and white chocolate

    Color the dough with 2 drops of mint green dye; add peppermint extract. For the filling, melt 85 g in the microwave. chopped white chocolate with 2 tbsp. l fat cream and 1 tbsp. l (15 gr.) butter: heat in intervals of 30 sec., mixing until smooth. Stir 1/4 tsp. peppermint extract and 1 drop of mint dye.



11. With blueberries and cream cheese

    Color the dough with 3 drops of blue-green gel dye; add vanilla extract. For the filling, mix 110 g. softened cream cheese and 3 tbsp. l blueberry jam.



12. With lavender, mascarpone and honey

    Add 2 drops of violet gel dye and extract to the dough almonds or vanilla. For the filling, mix 3/4 tbsp. mascarpone cheese, 2 Art. l honey and 1 tsp. ground dried lavender.



13. With pineapple jam

    Add 2 drops of lemon gel dye and extract to the dough vanilla. For the filling, strain through a 3/4 sieve. pineapple jam removing large pieces.