The basic recipe consists of just 4 components: aged at room temperature for 2-3 days the egg whites, sifted almond flour, powdered sugar and water. Everything is carefully weighed and measured. Almond flour can be purchased in specialized stores or grind the almonds in a cheese grater, but it's long (I did in my previous recipe), or grind the peeled almonds in a coffee grinder. But grinding must be carefully, because when heated the grinder almonds stick together. To do this, I replayed frozen in the freezer almonds, sieved it and left to dry for a few days.

Mix thoroughly the powdered sugar and almond flour. I mixed with a whisk, in a blender.

Start whipping the whites, gradually increasing speed. In parallel, boil the syrup. Sugar fill with cold water and stirring constantly bring t a boil to 246* F (115*C). This is very important, because properly cooked syrup is half the battle.

A thin stream pour the syrup into the beaten egg whites until stable peaks. Syrup contributes to the stabilization of the protein. It's a kind of brilliant sustainable weight.

Enter the whipped egg whites into the flour mixture and almonds using a rubber spatula. Raise the dough with a spatula from the bottom of the bowl to the brim with one hand, using his other hand to twist the Cup. When you lift the spatula, the dough falls a wide band, and thus stir until smooth.

I divided the dough into several parts and each refreshed it. The dye must be DRY (the minimum amount of liquid can kill your pasta).

Fill dough pastry bag. The easiest way to fill a pastry bag is to place it in a tall glass, turning down the edge of the cuff.

On the silicone Mat, press out the dough rounds the size up to 2 inches in diameter. A roasting pan a few times to shake to eliminate air and to leave 45 minutes to 1 hour. During this time, the surface will appear bubbles is to pierce with a toothpick so the surface was smooth. Signal to send to oven - attach the finger to the meringue, and it does not stick, then formed a good crust.

Preheat oven to 300*F (150-160*C), bake 12 minutes. One well-known French pastry chef-virtuoso, the recipe and the video which I made, advises twice very quickly to open and quickly close the oven to release the steam. I abruptly opened the oven after 5 minutes and immediately slammed and once again after 5 minutes (i.e. 10 minutes). After 5-6 minutes, after put it in the oven, the pasta is usually formed a "skirt", a trademark, a kind of foam cuff. "Skirt" is clearly visible in the photo (it's the 5th minute of baking). Pulling the pan from the oven, wait a few minutes then start to remove the pasta. Cooked pasta can easily be left behind. If the pasta is not far behind, put the pan on a wet cloth or pour it under the rug a little water and immediately remove the pasta.

Pasta in corporate. The casing or "shell" should be smooth, glossy, thin and fragile with a high, smooth "skirt". The texture of the cookies should be delicate, soft and moist. The sweetness and intensity of flavour of the stuffing should not overpower the taste of almonds.

Now prepare the cream. I was preparing the ganache of white chocolate in the ratio of 1:1 (chocolate: cream) and then added pureed raspberries. Delicious cream with an intense colour and taste of raspberry.

The dark chocolate ganache added instant coffee, also very tasty. From the filler, i.e. of the cream depends on the flavour macarons. Other recipes cream can be found in my other recipe French macarons: http://www.povarenok .ru/recipes/show/356 98/ and a lot about this elegant dessert.

For the New Year I received the gift of the pasta house Laduree and kept the box. Here they are in the original.

These are some of my PASTA in the same box. Of course, there is a difference, but it's my creation!

When you put all the pasta, put them overnight in the refrigerator, where they absorb moisture from the ganache and become very tender. Have Mac recommend the next day after cooking. A thin crisp outside, tender inside humidity, and an indescribable variety of taste. Try to bake and you will not regret it! It's super-mega-duper-internals of ssooo!