French cake Macaroni

These French cake macaroni, cooked with 4 different fillings. As a filling used oil cream with the addition of strawberry jam, cocoa, pistachios and lemon zest.

For cookies

6 proteins
a pinch of salt
400 g of powdered sugar
250 g ground almonds
1 drop of food coloring (yellow, pink, brown, green)

Cream

350 g of powdered sugar
240 g of softened butter
1 tsp. Vanilla extract or vanilla sugar
1 tbsp. Cream
1 tsp. Strawberry jam
1 tsp. Lemon peel
1 tsp. cocoa
1 tsp. Ground pistachios

Separate the proteins from the yolks. Whip the whipped to splendor. Add the powdered sugar. Beat up to homogeneity. Add the ground almonds and gently mix.

Divide the mass into 4 parts. Add a drop of dye to each part.

Fill the bag and put cookies on a baking sheet covered with wax paper.

Allow the cookies to stand for 30 minutes. The top of the biscuits should be slightly hardened. Then put the cookies in the oven. The oven is about 15 minutes, at a temperature of 170 degrees Celsius. Remove, cool slightly on a baking sheet, then remove and cool completely.

In the meantime, prepare butter-cream butter with white sugar, add cream and vanilla. You can use sugar instead of powder.

Divide the cream into 4 equal parts and add to each part: 1 tsp. Jam, the other-cocoa, the third-lemon zest, and the fourth-pistachios. Thus, 4 kinds of filling are obtained.
Now you can collect cake-pink macaroons interlace with strawberry cream, green-pistachio, brown-cream with cocoa and yellow-lemon.