I forgot about the main thing! Spring is still a time of love! In the name of love persuaded her husband to peel pistachios :) So, now from introductions to business! We need almond and pistachio flour and pistachio only. If you have the opportunity to buy it in the store - great, if not - also not a problem. Pistachios remove the shell, pour boiling water for 7-10 minutes, then rinse with cold water and peel. Thoroughly dry and grind in blender or coffee grinder. Can be dried at room temperature for a day or two or in the oven on 80 degrees. To keep pistachios did not change the color, they should not boil. Grind in small batches with intervals literally 3 seconds, occasionally shaking the blender. The resulting flour is sieved through a sieve, large pieces leave for decoration. Ideally, the sieve must be very fine, depends on how smooth the surface of the pasta. But I do not insist on that, so you decide.

Cream you need to prepare in advance. In cream (50 g) tear the Basil leaves and put into the refrigerator for 12 hours. The cream then strain. Chocolate melt in a water bath.

Cream heated to boiling in 3 doses pour in the chocolate, stirring well each time. Then in a few receptions stir in cold cream (110 g) until smooth. Can be (quite a bit! ) to help hand blender. Cover with plastic wrap so that it would adhere to a surface and put into the refrigerator for 12 hours.

Start baking our makaroshek ) Mix almond, pistachio flour and powdered sugar, sift together. I highly recommend pour this mixture on a sheet of parchment and allow to dry 5 minutes in oven at 120-140 degrees. Then sift 2 times. This will help to get rid of excess moisture in the flour. Egg whites divided into 2 parts, one add green coloring ( optional). Second place in a convenient container for whipping. In a bowl with a thick bottom to pour the sugar. Prepare a mixer and a thermometer.

Prepare the Italian meringue. In the sugar add the water, gently stirring bring to a boil over medium heat. When the syrup starts bubbling, prevent stop and start to whisk the egg whites on medium speed. I'm starting to beat when the syrup reaches a temperature of about 90 -95 degrees. You need to allocate effort so that the whites managed to wsbase by the time when the syrup reaches 110 degrees. If they are whipped before, turn off the mixer. When the syrup reaches 110 degrees, remove from heat and pour in a thin stream into the whites while continuing to beat. Speed is not replaceable! Whisk until the meringue cools down, it should be slightly warm. Yes, important point, the whites should be at room temperature. Often they are recommended to age is to separate from yolks and to hold a day or more at room temperature. But again, at your discretion, I'm some kind of radical difference is not noticed. Although they are usually before cooking 6 hours standing on my Desk, may have died of old age? )))

The finished meringue should die like this "bird's beak", stiff peaks should not be. Pour into flour protein, there add the meringue and begin to knead in a circular motion from top to bottom, while turning the bowl counterclockwise. When the mass is homogeneous, make a few neat motions, wiping the dough on the walls of the bowl. Then again in a circle.

All this action is called macaroni must be around 40 moves. Properly kneaded dough comes off the blade with tape. While I was trying to photograph the tape, was a very visual picture. Look at the photo on the left, clearly visible strip of the failed test. And on the right a photo taken just a few seconds, this trail is almost invisible. You can still do the following - when the dough becomes homogeneous, take a spoonful of dough and drop onto a saucer. It should disperse, like in the photo. But at the same time must retain the form and not to spread. If the tail on the surface still remained, a little more and stir again repeat the test with a saucer.

To shift the dough in a piping bag/syringe and deposited on the paper circles with a diameter of 3-4 cm in a checkerboard pattern. Sprinkle with chopped pistachios, or as in my case, what is left after sifting flour. The pan with the pasta to hit hard on the table that the circles flattened out and excess air. Or make a baking sheet a good tap on the bottom. Paper use only proven! Paper should lie flat, not Curling at the edges.

I'll tell you a secret, I divided into 2 parts, all the ingredients because once again conducted tests of the new baking paper and wasn't quite sure about the dosage of the dye ( used dry). So half makaroshek I got intellectually vistas the new color and the other half... enchanting - green) Now about pastries. The pasta before baking it needs to be dried until they formed a significant crust. It usually takes about 30 minutes, but may take more time. If to touch with a finger, nothing should stick. Can the oven and not drying with, but then immediately deposited in a convection oven at 140 degrees. With this method obtained the glossy surface. But not for any of the oven, I think it will be acceptable. So everything has dried. Bake at 140 degrees for 11 to 17 minutes. About the middle of baking, after the appearance of pronounced skirts, rotate the baking sheet. So pasta, which were the door was at the wall. 12 minutes after the start of baking, open the oven and try to lift the next makaroshka. If easy are moving away from paper you can get. No - leave it in the oven for a few minutes, but ensure that the pasta isn't dried up and changed color. Paper cakes, clear the table or grid and allow it to cool. If done correctly, the fuckin ' ... should be crispy, but the middle should be soft, not dry.

Take out of the refrigerator Basil cream, whisk at high speeds. We don't want to get Basil oil? ))) Fill cream pastry bag Packed for convenience in my new mug :)

Squeezing some cream onto one half of pasta, cover with the second half. Don't be afraid to put more of the cream, it is slightly absorbed. But the consistency is very, in my opinion, a suitable cream is delicate, perfectly permeates the pasta holds its shape well.

In the middle to put some sour berry as here. For example, black currants, it combines perfectly with the Basil.

Fold pastries in a container with a lid, put into the refrigerator and forget about them for 24 hours... or at least on 12. And this, I tell you, the hardest point in the recipe! But essential) Pasta, like a small cake, to soak up that all the flavors came together and was revealed in full. And the next day heavenly pleasure guaranteed to you, trust me!

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