Champagne Cream Pasta

Sift almond flour with powdered sugar.

Almond flour can be made at home by grinding peeled and dried almonds in a food processor or coffee grinder.

For cream, pour champagne into a saucepan and put it on fire. Evaporate the wine for 10 minutes, until its volume is reduced to ¼ of the original. Cool it down.

In a large bowl, combine whites, sugar and salt. Place the bowl in a steam bath and, stirring continuously, heat the mixture until the sugar is completely dissolved.

If you have a thermometer, measure the temperature of the mass. When it reaches 70 degrees, the bowl must be removed from heat.

Remove hot proteins from heat. Beat them immediately on a high mixer speed until they have cooled to room temperature and form stiff peaks.

Reduce mixer speed and while whisking, add 2 tablespoons each softened butter.

Add a new dose of oil only after the previous one has completely dissolved in the cream.

When the cream becomes homogeneous and airy, reduce the speed of the mixer to the minimum and pour 1 tablespoon of evaporated champagne into it.

Lubricate one cookie with cream, bond it to the second and press down gently. Refrigerate cakes before serving.