{"id":1055,"date":"2018-10-02T18:08:14","date_gmt":"2018-10-02T16:08:14","guid":{"rendered":"http:\/\/www.alcollot.fr\/Recettes\/?p=1055"},"modified":"2020-02-01T17:41:24","modified_gmt":"2020-02-01T16:41:24","slug":"macarons-a-la-rose-et-aux-framboises","status":"publish","type":"post","link":"https:\/\/www.alcollot.fr\/Recettes\/macarons-a-la-rose-et-aux-framboises\/","title":{"rendered":"Macarons \u00e0 la rose et aux framboises"},"content":{"rendered":"<p class=\"p1\"><span class=\"s1\">pour 8 \u00e0 10 personnes<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\"><b>Ingr\u00e9dients (pour un grand macaron)<\/b><\/span><\/p>\n<p class=\"p1\"><span class=\"s1\"><b> Meringue :<\/b><\/span><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s1\"> 3 blancs d\u2019oeuf + 1\/2<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">140 g de poudre d\u2019amande<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">120g de sucre glace + 100 g de sucre semoule (poudre)<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">2 cuill\u00e8res \u00e0 caf\u00e9 d\u2019ar\u00f4me \u00e0 la rose<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">quelques gouttes de colorant rouge ou rose<\/span><\/li>\n<\/ul>\n<p><span class=\"s1\"><b> Cr\u00e8me :<\/b><\/span><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s1\"> 2 jaunes d\u2019oeuf<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">12,5 cl de cr\u00e8me + 12,5 cl de lait<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">75 g de sucre<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">20 g de ma\u00efzena<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">vanille<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">20 cl de cr\u00e8me + mascarpone pour chantilly (rayon cr\u00e8me fraiche)<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\"> 500 g de framboises<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">10 cl de sirop de framboise +1\/2 sachet de nappage+ 5 cl d\u2019eau<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">quelques feuilles de menthe pour la d\u00e9co.<\/span><\/li>\n<\/ul>\n<p class=\"p1\"><span class=\"s1\"><b> Pr\u00e9paration :<\/b><\/span><\/p>\n<p class=\"p1\"><span class=\"s1\"><b> La veille :<\/b> <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">dans un robot, mixer la poudre d\u2019amande + le sucre glace pour obtenir une poudre tr\u00e8s fine.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Battre les 3 blancs d\u2019oeuf. Lorsqu\u2019ils commencent \u00e0 monter, ajouter le colorant +<span class=\"Apple-converted-space\">\u00a0 <\/span>l\u2019ar\u00f4me, + 40 g de sucre en poudre.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">continuer \u00e0 fouetter pendant 1 mn, puis ajouter 40 g de sucre, puis fouetter 1 mn, puis ajouter les 40 g restant<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\"> et fouetter 1 mn. A l\u2019aide d\u2019une maryse (spatule), incorporer d\u00e9licatement le m\u00e9lange <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">poudre d\u2019amandes-sucre glace, puis 1\/2 blanc d\u2019oeuf.\u00a0<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Sur une plaque recouverte de papier sulfuris\u00e9, dessiner 2 cercles de 24 cm, puis les remplir <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">de meringue en utilisant une poche \u00e0 douille en l\u2019\u00e9talant sur 1 cm de hauteur. Laisser reposer \u00e0 l\u2019air pendant 10 mn, <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">puis enfourner dans un four \u00e0 140\u00b0 pendant 15 mn. Laisser refroidir dans le four avec la porte ouverte<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\"><b>La Veille :<\/b><\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">faire la cr\u00e8me : faire bouillir le lait + la vanille + la cr\u00e8me.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Dans une jatte, m\u00e9langer les jaunes d\u2019oeuf + le sucre +la ma\u00efzena. Verser dessus le m\u00e9lange lait + cr\u00e8me. <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">porter sur le feu et laisser \u00e9paissir sans cesser de remuer.R\u00e9server au froid.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\"><b>Le Jour m\u00eame : <\/b><\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Monter la Chantilly. R\u00e9server au froid. Ne m\u00e9langer \u00e0 la cr\u00e8me patissi\u00e8re qu\u2019au moment du montage.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\"><b><i>Montage du Gateau :<\/i><\/b><\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Faire glisser sur un plat une plaque de meringue<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Ajouter la chantilly \u00e0 la cr\u00e8me patissi\u00e8re et en recouvrir la meringue puis disposer harmonieusement <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">les framboises pour en recouvrir toute la cr\u00e8me.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Faire un nappage en portant \u00e0 \u00e9bullition le sirop + l\u2019eau + le nappage. <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">En tapoter avec un pinceau les framboises sans exc\u00e8s. <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">En vous aidant d\u2019un fond de plateau \u00e0 tarte amovible gliss\u00e9 sous la 2\u00e8me plaque de meringue, <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">la faire glisser au dessus des framboises. Saupoudrer le dessus de la meringue avec du sucre glace <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">puis garnir avec quelques framboises + les feuilles de menthe.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">R\u00e9server au frigo.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Plus votre gateau sera grand, plus grande sera la difficult\u00e9 pour le montage et le d\u00e9coupage.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Pour 8 \u00e0 10 personnes, je vous conseille plut\u00f4t 2 gateaux plus petits ou encore plus facile, <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">des petits macarons individuels de 10 cm de diam\u00e8tre.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>pour 8 \u00e0 10 personnes Ingr\u00e9dients (pour un grand macaron) Meringue : 3 blancs d\u2019oeuf + 1\/2 140 g de poudre d\u2019amande 120g de sucre glace + 100 g de&#8230; <a class=\"read-more\" href=\"https:\/\/www.alcollot.fr\/Recettes\/macarons-a-la-rose-et-aux-framboises\/\">[Continuer la lecture]<\/a><\/p>\n","protected":false},"author":2,"featured_media":1056,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-1055","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tartes-gateaux-galettes"],"_links":{"self":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/1055","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/comments?post=1055"}],"version-history":[{"count":1,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/1055\/revisions"}],"predecessor-version":[{"id":1057,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/1055\/revisions\/1057"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/media\/1056"}],"wp:attachment":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/media?parent=1055"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/categories?post=1055"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/tags?post=1055"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}