Strawberry mint pasta from Pierre Erme

Step-by-step cooking

1. Step 1:

   

   1) It is necessary to age the proteins in advance: Separate the whites from the yolks in advance and put them in a jar. Leave for a day at room temperature. Such proteins, in a closed jar, can be stored in the refrigerator for up to 40 days. Take them out a day before use so that they have time to take room temperature. The "older" the proteins are, the thinner they become and the better they are whipped.

2. Step 2:

   

   2) Next, we will prepare almond flour, if you have it for sale, then you are lucky! Unsalted, unroasted almonds pour boiling water for 10 minutes (if it is unpeeled). We will salt the water and remove the skin from the kernels. Put the peeled almonds on a baking sheet and dry in the oven for 10-15 minutes, at a temperature of 100-120 degrees. After that, we tar the nuts into flour, using a coffee grinder, adding a little powdered sugar.

3. Step 3:

   

   3) Preheat the oven to 150C, pour almond flour on a baking sheet covered with parchment paper and dry in the oven for five minutes. Then we will sift again.

4. Step 4:

   

   4. Sift almond flour, powdered sugar (150 gr.) into a bowl, in which it will be convenient to knead the dough in the future, mix well with a whisk. And add proteins (50 gr.). Set aside.

5. Step 5:

   

   5. We cook syrup for Italian meringue. In a saucepan, mix 150 grams of sugar and 50 ml of water, bring to a boil, stirring with a whisk so that the sugar completely dissolves and, passing a brush along the walls of the saucepan, whatever sugar crystallizes. Cook the syrup until it reaches 118C.

6. Step 6:

   

   When the syrup is 95 C, we begin to beat the second proteins (50 gr.) to a fluffy foam. Reduce the speed of the mixer to medium and pour in a thin stream of hot syrup. We continue to beat until the mass cools down to 45C (i.e. it will still be warm enough to the touch), becomes shiny, thick and smooth.

8. Step 7:

   

   At this stage, add the dye. But it should not reach the state of "strong peaks". Properly whipped whites will be dense, but at the same time soft. And the tip, hanging from the corolla, smoothly bend into a "bird's beak".

9. Step 8:

   

   6. Lightly mix the dry mixture with the protein. It should lose its texture. Then add Italian meringue to this mixture (whipped whites with syrup). Gently mix with a silicone spatula clockwise, while rotating the bowl counterclockwise with the second hand. The mass should be homogeneous and flow off the shoulder blade with a ribbon.

10. Step 9:

    

    7. Fold the dough into a cooking bag and place it in even circles with a diameter of 3-4 cm on parchment paper or a silicone mat. If the dough is mixed correctly, the "tails" will immediately disperse after depositing. 8. Leave the baking sheets at room temperature for 1-2 hours. This is an extremely important stage of cooking – 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

11. Step 10:

    

    9. Heat the oven to 160C. Bake cookies for 15 to 18 minutes. The time depends on both the power of your oven and the diameter of the cookie itself. 10. Take out the finished cookies and transfer them to the grate together with paper or a mat. Allow to cool completely.

12. Step 11:

    

    Properly baked pasta will easily move away from the surface on which it was baked.