How to make cookies "Macaroni" by yourself?

Pasta "Macaroni" is a home-made dessert made from egg whites, powdered sugar and almond crumbs, and is also filled with a special cream. This unusual delicacy is very popular in France. His history of origin dates back to the Middle Ages. Then the inhabitants of this state began to make a very tasty and sweet soup with almonds, as well as small pieces of dough called "macaroni". In the future, the recipe for this first dish was transformed into biscuits. "Macaroni" is exactly what it is called today. We will present several options for preparing this delicacy. Which one to choose is up to you.

We make "Macaroni" (biscuits): a recipe and a photo of French dessert

To make this French delicacy, we need:

• Almonds, peeled from brown films - about 130 g;
• Powdered sugar - about 220 g;
• Egg whites - from 4 large village eggs;
• Sand sugar, not too large - about 60 g;
• Cocoa powder - about 20 g (apply as desired and taste).

Preparation of the air base

To make pastry "Macaroni" the way the French do it, you should carefully mix the foundation. For this purpose, the almonds, which have been cleared of brown films, must be rinsed and dried in a microwave oven. Next, the nut should be ground to the state of powder, using a coffee grinder. After this, the resulting almond flour must be sifted through a sieve together with the sugar powder. If desired, you can add a little cocoa to this mixture. Thanks to this, you can get not white, but chocolate French cookies "Macaroni".

After the loose mass is ready, it is required to whip the egg whites to a high level until the peaks are stable. Next to them should be added regular sugar and beat again a little.

After obtaining a stable sweet foam, egg whites should be mixed with almond flour so that in the end you get an airy and gentle mass.

Forming and heat treatment in the oven

To make amazingly beautiful and no less delicious cookies "Macaroni", the obtained base should be put in a culinary syringe, and then squeezed out onto baking paper in the form of circles. Next, the products must be placed in the oven and baked for about ¼ hour at a temperature of 165-180 degrees. In conclusion, the French pasta "Macaroni" is required to carefully remove from the sheet and completely cool.

Necessary products for the filling

What you need to do to get a real French delicacy "Macaroni"? The cookies, the recipe of which was invented by the French, will be as it should, only in combination with a special cream. To prepare it we will need:

• Cream is maximally greasy and thick - about 80 ml;
• Bitter chocolate - a large tile (100 g).

Making Cream

To make ganache for tasty and delicate French cookies, fatty and thick cream should be put in a bowl, and then heated in a water bath. After the dairy product becomes hot, it needs to add broken bitter chocolate. Mixing the ingredients with a large spoon, it is necessary to achieve homogeneity of the mass. Next, the cream should be removed from the water bath and completely cooled. It is better to do this in a cold store for a day.

We form a tasty and beautiful French delicacy

After the cream has cooled and becomes viscous, it should be put in a culinary syringe, and then gently squeezed into one of the baked delicacies. Next, the dessert with the filling needs to be covered with a second cookie and lightly pressed. To carry out the described actions it is necessary and with all the remaining products.

Serve ready macaroni macaroni, preferably with cappuccino or some other hot beverage. Bon Appetit!

Another option for French dessert

The basis for such delicacy is always prepared the same way. However, if you want, you can still change it, especially if this dessert is prepared for children. So, some housewives add to the almond-protein mass not cocoa powder, but any bright food color. Thanks to this cookie "Macaroni", a photo of which you can see in this article, it turns out incredibly beautiful and appetizing.

After the bright foundation is implicated, it should be divided into two parts and poured into different, not too deep forms. So, after baking, you should get two identical layers, which you need to cool in the cold air.

Cooking stuffing

If you decide to make a non-standard and bright French biscuits, then it is recommended not to be stuffed with dark chocolate ganache, but dairy. For this we need:

• Cream is maximally greasy and thick - about 70 ml;
• White chocolate - a large tile (90 g).

Cooking method

White cream for dessert "Macaroni" is prepared exactly the same as chocolate. To do this, fat cream should be heated in a water bath, and then melt in them a white tile of sweetness and mix everything thoroughly. Then ganache should be cooled in the refrigerator.

We form a bright treat and serve it to the table

Milk ganache should be distributed on one of the baked almond leaves, and then immediately covered with a second layer. After pressing the products together, hold them in the refrigerator for seventeen minutes, and then remove and cut them into neat rhombuses. After that, bright French biscuits must be put on a plate and presented to the household with freshly unsweetened tea or hot chocolate. Bon Appetit!