Begin to cook pasta for 2 days before serving. Yes. That's so long, but the result is excellent. First grow old proteins. Aged whites are whipped better, keep their shape in the cake. To do this, measure out 110g. proteins and leave at room temperature for a day. On my 110g. out of protein from 4 eggs. But, just in case, I brought the whites from 5 eggs. You never know what-suddenly spilled... Fresh whites whipped well and quickly, but then quickly fall off the cake and even get graininess, but aged to form a flat cap and a "leg" of the pasta. Aged proteins can be stored in the refrigerator for up to 40 days!

On the same day, prepare the cream. We will have two types of cream. One lemon with cream, the second strawberry puree. For the cream I use today rushy dark Fine Demerara sugar TM "Mistral", but You can use any sugar, even sah. Deputy Gelatin leaves soak in water. If You don't want to do lemon cream can easily replace it with strawberry. Replace the zest and marshmallow in strawberry puree, add a little more gelatin. So, when you replace 25g. marshmallow, add 50g. strawberry puree and a bit extra if you want-instead of peel)))But, do not forget to add the gelatin!!! Also, there are so many different types of cream cakes containing cream cheese, butter, chocolate, and even condensed milk. Pick what to taste for You and then the result is sure to delight!!!

The cream is heated, add the grated zest of one lemon, marshmallow, sugar and swollen gelatin 1-1. 5 leaf. Warm up. Leave in the fridge for at least 12h. I made marshmallow at home-the cost in money only on sugar gelatin, instead of 500g. sugar comes out almost 3 liters of ready-delicate marshmallow.

Strawberries chopped (I had frozen strawberry puree from the summer), mix with sugar (about 1 tbsp) and heat it, add the swollen gelatin leaves about 1.5. My mashed potatoes were too thin, even though the gelatin, and then soaked cakes. So, if in doubt about the gelatin, add a little more cream. The cream is then slightly moistened cakes, but not to dissolve them. Dissolve gelatin in strawberry mass-get mashed in the fridge for at least 12h.

If You don't have almond flour, do not worry. It is easy to make at home. To do this, take not clean, not dry roasted almonds (a bit more than is required already ready flour) and fill with boiling water for half an hour. Then, easily take off with a cloth and put into the oven on 100град. to dry for 20 minutes. Allow to cool. In this moment-keep track of loved ones. I noticed the facts of theft of products from the tables at this stage))) After that, small portions of nuts peremel in a coffee grinder, adding the powdered sugar (a little). Long grind, as from nuts, quickly releases the oil and all the flour is not suitable for Ispoljzovanie. The finished flour sifts through the flour sifter and remove for storage. If you buy ready-made flour-be careful-this dessert needed flour from peeled nuts. Dark flour is suitable for baking, but not for these cakes.

The next day, begin to create macarons. Combine 150g almond flour and 150g. powdered sugar. Again all grind in a coffee grinder (in small portions). Sift through a small sieve. Dry in a preheated 150град. the oven for 5-10 minutes. Excess moisture in the test we don't need.

At this time, the sugar 150g. heated with 50g. water. Can also add a liquid dye. But that liquid in the end it was not more than 50g. If the dye is dry-it will add to the already prepared the dough, you get the different color of pasta from the same cloth. I have dyes until there is only liquid, therefore, add to the syrup. So, sugar with water and dye put on a slow fire. Brought to 118град. Here at this temperature, the syrup is poured into proteins. After boiling to 118град. syrup I heated on low heat for about 10 minutes. But better still buy a thermometer for cooking. It is not expensive, and useful in the kitchen not only for cooking pasta.

Proteins measured 2 times 55грамм. The first 55 grams of begin beat with a mixer at the moment when the sugar syrup reaches temperature 95град. Whisk until foam. Once the syrup reaches temperature 118град, a thin stream pour it into the whites. Continue whisking until the whites will be as cool. At the same time remaining 55грамм protein added to the almond flour with the icing sugar and mix (with a fork, a spoon-how convenient, no need to whip). Not very thorough, not until smooth. As it can catch very quickly and will be a stone. After whipping proteins with syrup-gently mix the beaten egg whites and flour until smooth.

Put the dough into a pastry bag with a round nozzle of about 1cm. and otkryvaem on the prepared sheet (do not grease anything) parchment Teflon or a silicone Mat. Squeezing buns with a diameter of 3-4 cm. is Better to draw circles on the outside of the leaf. Keep in mind. the protein dough is slightly increased in size, so that the buns will not stick together with each other. Then leave the paper with the blanks at room temperature for 30 min-2 hours for the formation of the blanks on a thin crust. This step is very important, after it as a peculiar macaron "foot".

Cake, which formed the thin crust will look frosted. After drying, put the pan with the pasta in heated to 150град. the oven for 12-18минут. During this time, formed a "leg" and pasta is cooked. It is not necessary to keep for a long time, to avoid the meringue. I have a piece of pasta came on 2 sheets. The second leaf was waiting for his turn at room temperature (no fridge it is not put). After I removed the first portion of the ventilate oven, the temperature accumulated in the baking time slightly decreased and returned to 150град. In electric ovens bake on the middle shelf, without blowouts, etc. bells and whistles. I bake in a gas at the top and time to bake it takes about 20min. The piece is finished with the pasta, remove from the pan, as it can continue to dry. And leave to cool COMPLETELY for about 30 minutes. If the pasta will not costinot, to remove them will be difficult-the middle, adheres to the leaves and You decide. that all is lost. But don't worry, let the blanks still cool. And then they are easily removed from the leaf. I have 1 baking sheet-Teflon (I gave my friend Jack), and 2nd-baking paper is not very good quality (it all sticks). So, I removed the cakes with a sharp thin knife and they, too, are not damaged.

The cooled workpiece will pick up in size. Two types of cream will take out from the fridge and place in pastry bags. Lemon curd and cream and make a ring at the edge of the pasta. And strawberry-drip drop inside. The fastening of the cake and refrigerate for a day. It remains only to nervously wait for a little cream will soften the inside of the pasta. And get a wonderful treat. Out of this number of products I got about 28 whole cakes (56 halves)

Well that's all, our chic dessert is ready. What I will say-a lot of effort, a lot of experiences, but in the end-a wonderful treat that was, even to me)) Gelatin in cream will add more next time, as my cream flowed a bit and podpravil some cakes. It may, of course, to blame and thaw as I stood on the balcony of the cakes.. But most of all, the cream was not enough gelatin...