INGREDIENTS

Almond flour – 150 g
Powdered sugar – 150 g
Egg white – 60 g (room temperature, No. 1)
Sugar – 210 g (150 g for the dough, 60 g for the filling)
Water – 60 g
Egg white – 60 g (room temperature, No. 2)
Food coloring – 3 g
Raspberries – 600 g
Dark chocolate – 200 g
Cream – 200 g (fat, at least 30%)

HOW TO COOK

1. This classic pasta recipe is based on Italian meringue, therefore, to prepare this cake, it is advisable to purchase a pastry thermometer, since it is very important to correctly determine the temperature of the syrup being prepared. Italian meringue pasta is more stable. For French meringue, you do not need to boil the syrup, the proteins are simply whipped with sugar.

In the preparation of pasta, accuracy is important, each gram of the product is worth its weight in gold, be meticulous in weighing the ingredients. Accurate kitchen scales are not a whim, but a strict necessity.

In this case, fragrant ganache is used as a filling, it should be prepared the day before so that the ganache has time to settle and acquire the desired consistency.

2. So, first you need to mix almond flour and powder. Sift, warm for 3 minutes at 120 degrees.

3.

Then add dye and protein No. 1. It is worth noting that to get a good result, you should not take fresh eggs, the protein must be “aged”, let the proteins stand outside the refrigerator for at least a day, be sure to close the container tightly so that a crust does not form. In his book “Macaron”, Pierre Herme advises to age proteins in the refrigerator for one week.

4.

Now you need to cook the syrup. To do this, mix sugar and water, put the pan on medium heat.

5.

Heat up to 110-114 degrees.

6.

Separately, start beating whites No. 2 until foam appears.

In a thin stream, start pouring in the syrup, without touching the walls of the bowl and whisks of the mixer, so that the syrup does not splatter. Beat until the meringue cools (7-10 minutes to a temperature of 30-35 degrees).

7. Mix the almond flour and the entire contents of the bowl. Gradually fold in the meringue. Knead until the state of “heavy tape”, clockwise, while twisting the bowl counterclockwise. The measure is important here, the main thing is not to mix, if the ingredients form a homogeneous mass, it flows like a tape, immediately stop kneading.

8. Fill the pastry bag with a flat round nozzle with a diameter 8-10 mm. Transfer the dough into a bag. Plant the pasta in a checkerboard pattern (this way air circulation will be better and the pasta will bake evenly). In order for the pasta to turn out the same size, you can draw circles on parchment paper and deposit the dough in them. Now there are special silicone mats for pasta, they immediately outline the boundaries of the cake.

After jigging, be sure to tap each side of the baking sheet on the table several times so that the dough spreads evenly and the resulting tails and excess air are removed. Some masters advise leaving the deposited pasta at room temperature for about an hour to form a crust. In my experiments, this was not required, the cakes rose, the skirt formed, the surface was smooth.

9. Preheat the oven to 145-150 degrees, convection mode (if any). Of course, here you need to know your oven thoroughly, you need to bake several times to understand which mode is suitable for baking these French pastries. Bake the pasta for twelve to fourteen minutes: first 7 minutes, and then turn the pan 180 degrees and bake the remaining time.

Remove the sheets from the baking sheet after baking, wait for the blanks to cool, and only then remove from the paper (or silicone mat). During baking, you can watch the halves rise and form a skirt. If it is not there, then there may be a number of reasons for this: the ingredients were weighed incorrectly, the dough was not kneaded enough (too tight), the baking temperature was low.

10. Prepare ganache. Grind raspberries, punch in a blender, rub through a sieve, add sugar to taste. Boil the cream, pour it over the dark chocolate, stir. Gently mix in raspberry puree. Whisk. Cover with cling film and leave for a day, then the ganache will become plastic and will keep its shape well.

Choose the size of pasta halves according to the classic recipe. Fill a pastry bag with ganache, squeeze ganache onto one half, press down with the other half. It is delicious to put a fresh berry in the center of the filling, this will give a bright taste and aroma.