{"id":3092,"date":"2025-03-20T21:16:24","date_gmt":"2025-03-21T01:16:24","guid":{"rendered":"https:\/\/pierrejean.com\/atable\/?p=3092"},"modified":"2025-03-20T21:16:24","modified_gmt":"2025-03-21T01:16:24","slug":"macarons-mars-2025","status":"publish","type":"post","link":"https:\/\/pierrejean.com\/atable\/macarons-mars-2025\/","title":{"rendered":"Macarons (mars 2025)"},"content":{"rendered":"\n<h2 class=\" wp-block-heading eplus-wrapper\">Ingr\u00e9dients<\/h2>\n\n\n<ul class=\" wp-block-list eplus-wrapper eplus-styles-uid-8487a3\">\n<li class=\" eplus-wrapper\">100 g de poudre d&#8217;amandes<\/li>\n\n\n\n<li class=\" eplus-wrapper\">100 g de sucre glace<\/li>\n\n\n\n<li class=\" eplus-wrapper\">80 g de blancs d&#8217;\u0153ufs (environ 3 oeufs)<\/li>\n\n\n\n<li class=\" eplus-wrapper\">80g de sucre en poudre<\/li>\n\n\n\n<li class=\" eplus-wrapper\">Du colorant alimentaire en gel ou en poudre<\/li>\n<\/ul>\n\n\n<figure class=\" wp-block-image size-large is-resized eplus-wrapper\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"450\" data-attachment-id=\"3093\" data-permalink=\"https:\/\/pierrejean.com\/atable\/macarons-mars-2025\/img_2060-s\/\" data-orig-file=\"https:\/\/pierrejean.com\/atable\/wp-content\/uploads\/2025\/03\/IMG_2060-s.jpeg\" data-orig-size=\"1600,1200\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;1.78&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;iPhone 16 Pro Max&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1742414934&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;6.7649998656528&quot;,&quot;iso&quot;:&quot;500&quot;,&quot;shutter_speed&quot;:&quot;0.016666666666667&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"IMG_2060-s\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/pierrejean.com\/atable\/wp-content\/uploads\/2025\/03\/IMG_2060-s-600x450.jpeg\" src=\"https:\/\/pierrejean.com\/atable\/wp-content\/uploads\/2025\/03\/IMG_2060-s-600x450.jpeg\" alt=\"\" class=\"wp-image-3093\" style=\"width:420px;height:auto\" srcset=\"https:\/\/pierrejean.com\/atable\/wp-content\/uploads\/2025\/03\/IMG_2060-s-600x450.jpeg 600w, https:\/\/pierrejean.com\/atable\/wp-content\/uploads\/2025\/03\/IMG_2060-s-350x263.jpeg 350w, https:\/\/pierrejean.com\/atable\/wp-content\/uploads\/2025\/03\/IMG_2060-s-768x576.jpeg 768w, https:\/\/pierrejean.com\/atable\/wp-content\/uploads\/2025\/03\/IMG_2060-s-1536x1152.jpeg 1536w, https:\/\/pierrejean.com\/atable\/wp-content\/uploads\/2025\/03\/IMG_2060-s.jpeg 1600w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/figure>\n\n\n\n<h2 class=\" wp-block-heading eplus-wrapper\">Pr\u00e9paration<\/h2>\n\n\n<ul class=\" wp-block-list eplus-wrapper eplus-styles-uid-a36cca\">\n<li class=\" eplus-wrapper\">Pr\u00e9chauffer le four \u00e0 150\u00b0 chaleur tournante.<\/li>\n\n\n\n<li class=\" eplus-wrapper\">Commence par mixer bri\u00e8vement la poudre d\u2019amande et le sucre glace en prenant soin de ne pas chauffer les poudres.<\/li>\n\n\n\n<li class=\" eplus-wrapper\">Une fois les poudres mix\u00e9es, passer dans un tamis pour obetnir une poudre bien fine<\/li>\n\n\n\n<li class=\" eplus-wrapper\">Battre les blancs d\u2019\u0153ufs jusqu\u2019\u00e0 ce qu\u2019ils deviennent mousseux.<\/li>\n\n\n\n<li class=\" eplus-wrapper\">Ajouter le sucre en poudre en 3 fois en augmentant progressivement la vitesse entre chaque ajout : 3 minutes entre chaque ajout.<\/li>\n\n\n\n<li class=\" eplus-wrapper\">On doit obtenir un bec d\u2019oiseau sur le fouet.<\/li>\n\n\n\n<li class=\" eplus-wrapper\">Colorer la meringue avec quelques gouttes de colorant alimentaire<\/li>\n\n\n\n<li class=\" eplus-wrapper\">Verser les poudres sur la meringue et travailler \u00e9nergiquement avec une maryse pour assouplir la pr\u00e9paration.<\/li>\n\n\n\n<li class=\" eplus-wrapper\">Ensuite, toujours avec la maryse, commencer du centre au fond du bol et remonter vers le haut en \u00e9crasant la pr\u00e9paration contre les parois du bol.<\/li>\n\n\n\n<li class=\" eplus-wrapper\">L&#8217;appareil est pr\u00eat quand il forme un ruban<\/li>\n\n\n\n<li class=\" eplus-wrapper\">Verser dans une poche munie d\u2019une douille lisse (7-8mm).<\/li>\n\n\n\n<li class=\" eplus-wrapper\">Placer la poche \u00e0 douille \u00e0 la verticale \u00e0 1cm de ton papier cuisson et arr\u00eater en faisant un l\u00e9ger mouvement de rotation.<\/li>\n\n\n\n<li class=\" eplus-wrapper\">Enfourner au plus bas du four pendant 10 \u00e0 13 minutes (15min \u00e0 320 \u00e0 Mtl)<\/li>\n\n\n\n<li class=\" eplus-wrapper\">D\u00e8s la sortie du four, retirer de la plaque pour \u00e9viter que les macarons ne continuent \u00e0 cuire.<\/li>\n\n\n\n<li class=\" eplus-wrapper\">Laisser refroidir tes macarons une dizaine de minutes.<\/li>\n\n\n\n<li class=\" eplus-wrapper\"><\/li>\n<\/ul>","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients Pr\u00e9paration<\/p>\n","protected":false},"author":4,"featured_media":3093,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"editor_plus_copied_stylings":"{}","_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[173,1,176,172,169],"tags":[],"class_list":["post-3092","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-biscuits","category-bon","category-petits-gouters","category-preferees","category-recette"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/pierrejean.com\/atable\/wp-content\/uploads\/2025\/03\/IMG_2060-s.jpeg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pbxdSo-NS","_links":{"self":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/3092","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/comments?post=3092"}],"version-history":[{"count":1,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/3092\/revisions"}],"predecessor-version":[{"id":3094,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/3092\/revisions\/3094"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/media\/3093"}],"wp:attachment":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/media?parent=3092"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/categories?post=3092"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/tags?post=3092"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}