Jasmine Pasta

1. To begin with, age the proteins: separate the proteins from the yolks in a separate container and put it in the refrigerator for at least three days. Before cooking in advance (a few hours in advance or in the evening, if you do it in the morning), remove the container with proteins from the refrigerator and let them warm up to room temperature. Now we put the egg whites in a bowl, beat with a mixer to a strong foam, then pour sugar, add lavender dye and continue to beat until dense stable peaks. The protein mass should not be completely dry, do not overdo it! 

2. Gently combine the whipped whites with almond flour, mix. Fill the cooking bag with dough, put the meringues on a baking sheet keeping a distance. If the dough is mixed correctly, the "tails" will immediately disperse after depositing. We leave the blanks for an hour or even two. This is a very important stage of cooking – thanks to it, a light crust appears on the surface of the cookies, due to which they do not crack during baking, and a beautiful "skirt" is formed from below. Then we send it to the oven preheated to 160 degrees and bake for 12-15 minutes.

3. Let the blanks cool completely and only then carefully remove from the baking sheet. We put the blanks in a plastic container, close the lid and send them to the refrigerator before assembly.

4. Beat the butter with a mixer, then add powdered sugar and jasmine essence, beat again. We glue the shells-blanks together with the help of an oil cream.

Serve on the table, decorated to taste, for example, with jasmine flowers and lavender.

Help yourself!