French pasta on wheat flour recipe from a pastry shop in Tel Aviv

One letter in the title can sometimes change the meaning of a word. Or, as in our case, it could be a cause for embarrassing confusion. So, the topic of today’s article is how to make amazing homemade pasta and what happens if you change just one letter in this word.



Macaron is a popular French dessert. To be more precise, a biscuit without two halves connected by a cream. It seems like nothing special. Why is it called the “Holy Grail of the Sweet World”?



GettyImages To dispel doubts will help this quote of Pascal Bernard: First a little audible crunch, then a sugar explosion, the fragments of which settle in the corners of the lips, while the sweet taste of the filling already spreads in the mouth. Almond pasta biscuits, a particle of heavenly pleasure, fitting between the index finger and the thumb ...”



It so happened that pasta is often confused with macaroon. Adding another “o” turns a French dessert into an American dessert. Macarun is a dense almond cookie made of protein, sugar, coconut shavings and grated nuts.



© Phere Today we will introduce readers to the recipe of the French delicacy. However, we will not forget about his American counterpart. After all, the more recipes for cookies, the more pleasure awaits us. Have a nice weekend, dear reader!

Wheat flour pasta ingredients

• 70g wheat flour
• 110g powdered sugar
• 45g sugar
• 70 g egg white (white of two eggs)
• pinch
• food-dye
• scale

Filling ingredients

• 70g chocolate
• 35ml cream
• 20g butter
• 70g egg white
• food-dye

Preparation

1. Get your eggs out of the refrigerator in advance and heat them in warm water to room temperature.
2. Beat the proteins of two eggs with sugar and citric acid. After about 5 minutes, they should reach the stable peak stage.
3. Ask for powdered sugar through a sieve.
   
   
   
4. Then repeat the same procedure for wheat flour.
5. To avoid lumps, mix flour and powder with a corolla to homogeneity. Add food coloring.
6. Combine dry ingredients and protein mass. Stir it well with a spatula.
7. It is good if the dough will flow from the shoulder blade in a continuous stream.
   
   
   
8. Place the mixture in a pastry bag with a round hole.
9. Cover it with silicone or parchment. Form halves of pasta. On silicone, they are usually not so blurred and get smoother. Do not forget to leave enough distance between the cakes, as they will still increase in diameter.
   
   
   
10. To remove excess air from the test, hit the table several times.
11. Leave the pasta for 1 hour to dry and stop sticking to your fingers.
12. Warm the oven to 130 degrees. Send a bowl to it for 15-20 minutes.
    
    
    
13. To prepare the cream, heat the cream (do not boil) and add chocolate to it. Cool the mass in the fridge then whip with a mixer, add butter and dye.
14. Smear the halves with cream and collect the cakes.
    
    
    
15. Store cookies in a container in the fridge.
16. That's all, have a good appetite!
    
    
    GettyImages

Incredible author's recipes for pasta can be found in the book Macarons (2011) by Pierre Herme. This Picasso of pastry art boldly combines seemingly incompatible tastes. And we have already shared with readers the recipe for his sand diamonds.



To taste cakes on wheat flour are somewhat inferior to those prepared according to a traditional recipe (with almond flour). But they are much cheaper and will serve as an excellent training for those who take their first steps in the world of French sweets.