Oh, Ronnie, this eating my familiar :)) Just try, I

All who have captured the taste of the French macaroni me understand why not go take a little time and hop reissue recipe with them. It's an absolute obsession. In my obsession is expressed primarily not in that will take a bite of these wonderful bartender 4 almond delights in the challenge and it would work well if you make a mistake, what exactly you will be eventually. Honestly, of all the work I eat a noodle as you try creation, other pasta take them again mischievous bartender 4 mishlence who stole Christmas and macaroni. :) All the shaking and waiting for a noodle. :) Dzhindzharska operation. :) And I dzhindzharska work, I can not mention an article in a new blog, which made me feel very happy. Thanks for the nice words, this is a great gesture! But back to the pasta recipe is like this with only minor differences. bartender 4 Even I would like to copy much of the text of the recipe. Since both of them and prepared a wonderful chocolate cake, which you can see here slepih pasta with the same cream. We had a great combination of slight bitterness of dark chocolate combined with the smell of cocoa, slightly softened by the presence of milk chocolate and a gentle touch of mascarpone bartender 4 all with a wonderful finale flavored pistachios. Chocolate pasta with pistachios
Ingredients: 50 g protein, separated from the yolks and stayed bartender 4 3 days 25 g granulated sugar 65 g sifted almond flour 100 g caster sugar 1 heaped tablespoon not bitter dark cocoa Mix almond flour and powdered sugar in a separate container. In clean and completely dry container Beat the egg whites to a level hardness foams. Add granulated sugar. Beat the egg whites with a mixer until they become as kissing (but do not break too much, because the pasta will become dry). Crush only in one direction. With the mixer were here. Very carefully add a small portion of the mixed powdered sugar, cocoa and almond flour. Begin stirring with a spatula, but not chaotic, but by turning it in one direction on the walls and bottom of the bowl and turn the mixture. Adding another 2-3 times gradually from almond flour, cocoa powder and sugar and stir again in the same way as you learn from the protein mixture. Mix well for about 30 seconds to be obtained bartender 4 mixture, which is lowered as shiny lava by lifting it with a spatula. Submit an oven heated to 150 degrees (upper and lower heating element) and move the shelf in the lower half of the oven. Spraying of the mixture on a tray, covered with quality baking paper. You can draw the paper to you more easily into circles with a diameter of about 2.5-3 cm Note that if you draw a tag, it will be noted on the shell as well do it gently with fine pencil . Allow the shells to dry at room temperature for about 50 minutes, thus helping them to not crack upon baking (i.e. upon drying in the oven). Finally sprinkle them with crushed pistachios and nibs.
Ideally preheated 150 degrees oven pasta bake for 15 minutes. Do not allow to burn, fade or begin to redden. Keep an eye on them at all times while in the oven. But do not open while baking. I left the pasta to cool on baking sheet (just remove it from the pan, along with them) and then cooled down to them, I had no problems with detachment and not have to put a wet towel under the paper. Assemble the pasta carefully as injection molding filling on one shell and gently press another on top (but do not push too hard because the shells are fragile).
Oh, Ronnie, this eating my familiar :)) Just try, I'm not I do not, however, do not know if I could go with just one. When I buy an instrument, maybe I ventured at last with these noodles, as I said, my first attempt was to clean bademovki :))
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