Homemade pasta

Step-by-step cooking

1. Step 1:

   

   Prepare the products. It is very important to accurately measure their number in grams, so you will definitely need a kitchen scale. The proteins should be at room temperature, take the eggs out of the refrigerator in advance. If there is no time for this, then warm them in warm water.

2. Step 2:

   

   Almond flour and powdered sugar should be sifted to remove large chunks of the product and break up the lumps. It is better to weigh them after sifting.

3. Step 3:

   

   Mix the powder and flour thoroughly, it is convenient to do it with a whisk.

4. Step 4:

   

   Start whipping the proteins at low speeds. As soon as a small foam forms, add a pinch of citric acid.

5. Step 5:

   

   Then increase the speed of the mixer and continue whipping. In a thin trickle, in several steps, add sugar to the proteins. The mass will begin to turn white and increase in volume.

6. Step 6:

   

   Whisk the proteins to a state of stable peaks. This is when the mixer leaves obvious traces on the proteins, and after it is turned off, the proteins keep their shape. This is the French meringue. There is also Italian, in which the proteins are whipped with hot sugar syrup.

7. Step 7:

   

   Add the proteins to the flour and powder mixture. Start mixing with neat but confident movements. The shovel should be worked from the bottom up, making exciting and inverting movements.

8. Step 8:

   

   It is necessary to stir the mass for a long time, it should become fluid, but not liquid. If the spatula is lifted over the bowl, the dough will not fall in chunks, but will slowly drain from it.

9. Step 9:

   

   Transfer the dough into a pastry bag with the simplest round nozzle.

11. Step 10:

    

    It is better to bake pasta on a Teflon mat. It is necessary to plant the blanks holding the bag perpendicular to the baking sheet, leaving gaps. At the end, it is necessary to hit the baking tray several times on the table to expel the air from the dough. And then we leave the baking sheet for an hour and a half at room temperature. A crust should form on the surface of the halves, which will not allow the dough to crack when baking. Touch their surface with your finger, it should be completely non-sticky.

12. Step 11:

    

    Now you can start baking. Bake in the oven at 150 degrees for about 15 minutes. Five minutes after the start, open the door for a minute to let off steam. Cakes should start to grow, forming a branded "skirt" from below. If you touch the top at the end of baking, then the lid should not move relative to the skirt. It means you have to take it out. We cool the cakes on the grill. Remove from the mat cold!

13. Step 12:

    

    Prepare the filling of macarons - chocolate ganache. Let's take the products. Cream is better to take fat, chocolate is dark.

14. Step 13:

    

    Boil the cream.

15. Step 14:

    

    Add the chocolate broken into pieces, mix well until it completely dissolves.

16. Step 15:

    

    Put a piece of butter, mix.

17. Step 16:

    

    For the ganache, I used a simple plastic bag as a pastry bag. After pouring the ganache into it, you need to put it in the refrigerator to cool down and thicken.

18. Step 17:

    

    Cut off the tip of the package and squeeze the cooled ganache into one half. We select the second half by size and cover the first one.

19. Step 18:

    

    Form all the cakes. It is better to cool them before use. Bon appetit!