{"id":2875,"date":"2011-04-21T13:38:04","date_gmt":"2011-04-21T13:38:04","guid":{"rendered":"http:\/\/www.parnes.com\/wordpress\/index.php\/2011\/04\/21\/recept_macarong_forsok_ett\/"},"modified":"2011-04-21T13:38:04","modified_gmt":"2011-04-21T13:38:04","slug":"recept_macarong_forsok_ett","status":"publish","type":"post","link":"https:\/\/www.parnes.com\/blog\/index.php\/2011\/04\/21\/recept_macarong_forsok_ett\/","title":{"rendered":"Recept: Macarong (f\u00f6rs\u00f6k ett)"},"content":{"rendered":"<p>F\u00f6rs\u00f6kte mig p\u00e5 macarong f\u00f6r f\u00f6rsta g\u00e5ngen g\u00e5ngen ig\u00e5r. Det blev inte riktigt makarong men v\u00e4ldigt gott.<\/p>\n<p><b>Del 1: Kakskal<\/b><\/p>\n<ul>\n<li>110 g s\u00f6tmandel<\/li>\n<li>200 g florsocker<\/li>\n<li>2 msk str\u00f6socker<\/li>\n<li>3 \u00e4ggvitor, rumstempererade<\/li>\n<li>5 droppar r\u00f6d karamellf\u00e4rg<\/li>\n<\/ul>\n<ol>\n<li>Skala mandlarna\n<ol>\n<li>l\u00e4gg dem i kokande vatten och koka ca 3 minuter tills skalen lossnar).<\/li>\n<li>H\u00e4ll av vatten och kyl dem med kallt vatten.<\/li>\n<li>Pressa ut dem ut skalet<\/li>\n<\/ol>\n<\/li>\n<li>Mal mandlarna med mixer tillsammans med florsockret. K\u00f6r ordentligt till det \u00e4r ordentligt malt.&nbsp;&nbsp;\n<ul>\n<li><i>H\u00e4r m\u00e5ste jag prova lite andra verktyg n\u00e4sta g\u00e5ng f\u00f6r det blev lite sm\u00e5smulor kvar. Kanske bara sila bort och kasta dem?<\/i><\/li>\n<\/ul>\n<\/li>\n<li>Vispa en marr\u00e4ng p\u00e5 str\u00f6socker, f\u00e4rg\u00e4mne och \u00e4ggvitor. Vispa tills den \u00e4r fast och glansig.<\/li>\n<li>V\u00e4nd ned mandelmj\u00f6let f\u00f6rsiktigt s\u00e5 det blir lagom fast.\n<ul>\n<li>Desto mer du blandar desto l\u00f6sare blir det s\u00e5 ta det lugnt.<\/li>\n<\/ul>\n<\/li>\n<li>Spritsa eller kleta ut 3 cm stora &#8220;mynt&#8221; p\u00e5 en pl\u00e5t.<\/li>\n<li>L\u00e5t st\u00e5 60 minuter s\u00e5 de f\u00e5r lite yta.<\/li>\n<li>Gr\u00e4dda i 150 grader i 10 minuter.&nbsp;&nbsp;<\/li>\n<\/ol>\n<p><b>Del 2: Ganache<\/b><\/p>\n<p>Jag gjorde en chokladganache men det blev inte helt perfekt (frun tyckte den var god :)). N\u00e4sta g\u00e5ng ska jag prova n\u00e5got annat, n\u00e5got mer fruktigt.<\/p>\n<ul>\n<li>200 g choklad<\/li>\n<li>100 g vispgr\u00e4dde<\/li>\n<\/ul>\n<ol>\n<li>Sm\u00e4lt choklad och vispgr\u00e4dde i en kastrull. OBS l\u00e5t det inte koka!<\/li>\n<li>L\u00e5t svalna tills den \u00e4r lagom tjock.<\/li>\n<li>Kleta ihop &#8220;dubbeld\u00e4ckare&#8221;<\/li>\n<li>L\u00e5t svalna (eller \u00e4t direkt)<\/li>\n<li>Viol\u00e1!<\/li>\n<\/ol>\n<p><i>Inpirerat av <a href=\"http:\/\/www.brodpassion.se\/2011\/03\/vad-ska-jag-saga.html\">Sebastian<\/a> p\u00e5 <a href=\"http:\/\/www.petitefrance.se\/\">Petite France<\/a> och <a href=\"http:\/\/annesmat.blogspot.com\/2011\/04\/blabarsmacarons-med-kokos-vit-choklad.html\">Annes Mat<\/a>,<\/i><\/p>\n<p>&nbsp;&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>F\u00f6rs\u00f6kte mig p\u00e5 macarong f\u00f6r f\u00f6rsta g\u00e5ngen g\u00e5ngen ig\u00e5r. Det blev inte riktigt makarong men v\u00e4ldigt gott. Del 1: Kakskal 110 g s\u00f6tmandel 200 g florsocker 2 msk str\u00f6socker 3 \u00e4ggvitor, rumstempererade 5 droppar r\u00f6d karamellf\u00e4rg Skala mandlarna l\u00e4gg dem i kokande vatten och koka ca 3 minuter tills skalen lossnar). H\u00e4ll av vatten och &hellip; <a href=\"https:\/\/www.parnes.com\/blog\/index.php\/2011\/04\/21\/recept_macarong_forsok_ett\/\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Recept: Macarong (f\u00f6rs\u00f6k ett)<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-2875","post","type-post","status-publish","format-standard","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/www.parnes.com\/blog\/index.php\/wp-json\/wp\/v2\/posts\/2875","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.parnes.com\/blog\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.parnes.com\/blog\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.parnes.com\/blog\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.parnes.com\/blog\/index.php\/wp-json\/wp\/v2\/comments?post=2875"}],"version-history":[{"count":0,"href":"https:\/\/www.parnes.com\/blog\/index.php\/wp-json\/wp\/v2\/posts\/2875\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.parnes.com\/blog\/index.php\/wp-json\/wp\/v2\/media?parent=2875"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.parnes.com\/blog\/index.php\/wp-json\/wp\/v2\/categories?post=2875"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.parnes.com\/blog\/index.php\/wp-json\/wp\/v2\/tags?post=2875"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}