Macaroni dessert
(straight from France)

Ingredients:
almond flour — 150 g
powdered sugar — 150 g
sugar — 150 g
water — 50 g
protein — 50 + 50 g (about 3 eggs)
dye (preferably gel)

Preparation:
Sift the flour 3 times. Add powdered sugar, mix well with a whisk and sift again.
Separate the whites from the yolks. Divide the protein into 2 parts — 50 grams each. 

Pour 50 grams of proteins into a large bowl. Put a saucepan with sugar and water on the stove, next to it is a cup with proteins, a spare glass of water, a mixer and a thermometer.
Turn on the stove and start cooking syrup, stirring with a thermometer. As soon as the thermometer shows 95 degrees, start whipping the whites at full power of the mixer. 

When the syrup is heated to 110 °, remove it from the stove and slowly pour it into the proteins. Pour the syrup into the whipped whites, continuing to beat the mixture with a mixer. 

Add another 50 grams of protein to the mixture, and top with flour and powder. Mix everything well. 
Cover the baking sheet with baking parchment. Then pour the dough into a pastry bag and carefully form identical mugs from it. Try to arrange them in a staggered order. 

Place the baking sheet in the oven, heated to 140 degrees Celsius for 10-20 minutes. If everything works out correctly, then the pasta will have "skirts". After 10 minutes, you can try to pry them with a knife. If the cookies easily move away from the parchment, then the pasta is ready. The lid above the "skirt" should be rigid. 

Prepare the filling to your taste — it can be custard or ganache. It is important to remember that if the filling is liquid, it will be absorbed into the dough faster and will soften it more quickly. Therefore, such a filling can be filled with cookies just before serving. Ganache can be applied immediately after the oven and left in the refrigerator until consumed. 

Precision is important for cooking pasta, so all measurements must be carried out using accurate scales and a kitchen thermometer.
This French dessert is suitable for true gourmets.

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