What comes to your mind after the phrase "French cookies"? Of course, airy and colored pasta cookies. French pasta macaroni, or macaroni - a treat for real sweet tooths based on almond flour and powdered sugar. This dessert is considered to be one of the most difficult to prepare, which often discourages beginners confectioners from any desire to suffer with their preparation. We have collected all the basic subtleties and pitfalls in the preparation of a delicate French delicacy and are ready to share them with you in this article.
Recipe for French Almond Cookies
Ingredients:
- powdered sugar - 100 g;
- almond flour - 100 g;
- eggs - 2 pieces;
- sugar - 55 g;
- salt - pinch.
For cream:
- butter - 150 g;
- powdered sugar - 75 g.
Preparation
First, arm yourself with kitchen scales and carefully measure the amount of all the ingredients. Also, you should forget about cooking almond cookies in case you have an old oven, without the possibility to set a constant temperature.
Once the preparatory phase is completed, you can start cooking.
Sugar and ground almonds are sieved. This stage is very important, as sugar lumps and pieces of almonds can prevent the liver from rising. In a separate bowl, we begin to beat the whites of two medium-sized eggs. Beat the eggs separately until soft peaks, and then, gradually pouring the sugar, continue whipping until the formation of solid peaks. Once the egg mass becomes elastic and shiny, you can begin to mix it with almond flour and powdered sugar. Carefully move the proteins to a dry mixture and knead with a silicone spatula, moving the ingredients from the bottom up. At this stage, you can add food coloring to the dough.
Now we fill the culinary bag with the basis for the biscuit. We plant individual cookies on a silicone baking mat or parchment paper, not forgetting that in the oven the biscuits will increase in size.
Freshly baked pasta should be completely cooled before being removed from the silicone rug, otherwise they may break. For a cream, you just need to beat the butter with the sugar powder until smooth. This mixture can also be flavored with dye, or flavoring, if desired. Using a pastry syringe, fill one half with cream cream and cover the second, as if rubbing the cookies between each other.