{"id":1851,"date":"2020-09-13T04:48:12","date_gmt":"2020-09-13T02:48:12","guid":{"rendered":"https:\/\/slovopres.com\/kuvar\/?p=1851"},"modified":"2020-09-14T05:10:38","modified_gmt":"2020-09-14T03:10:38","slug":"makaronsi","status":"publish","type":"post","link":"https:\/\/slovopres.com\/kuvar\/makaronsi\/","title":{"rendered":"Makaronsi"},"content":{"rendered":"

\"Makaronsi\"<\/p>\n

Makaronsi su ponos francuskog poslasti\u010darstva, ali su, najverovatnije, poreklom iz Italije, u Francusku stigli preko Katarine Medi\u010di.<\/strong><\/h2>\n

Svoj kona\u010dni, dana\u0161nji izgled makaronsi su dobili tek u 20. veku, kad su poslasti\u010dari po\u010deli da ih spajaju kao vanilice, s kremom u sredini. Naizgled jednostavni za spremanje, od mase s belancima, \u0161e\u0107erom i mlevenim bademima, u finalu, pe\u010deni, moraju da budu fino vazdu\u0161asti, ali s glatkom i sjajnom koricom.<\/p>\n

Mere za makaronse su precizne, zato vam je neophodna i vaga. Ni\u0161ta manje va\u017eno nije ni to da svi sastojci moraju da budu sobne temperature.<\/p>\n

Sastojci<\/h2>\n
    \n
  • 90 g belanaca<\/li>\n
  • 30 g \u0161e\u0107era<\/li>\n
  • 110 g blago pe\u010denih (vi\u0161e osu\u0161enih i prosu\u0161enih) i olju\u0161tenih badema<\/li>\n
  • 200 g prah-\u0161e\u0107era<\/li>\n<\/ul>\n
    Fil 1<\/div>\n
      \n
    • 1,5 dl slatke pavlake<\/li>\n
    • 220 g \u010dokolade<\/li>\n
    • 25 g maslaca<\/li>\n
    • 3-4 ka\u0161ike likera po izboru<\/li>\n<\/ul>\n
      Fil 2<\/div>\n
        \n
      • 2 \u017eumanceta<\/li>\n
      • 40 g \u0161e\u0107era<\/li>\n
      • 1\/2 dl mleka<\/li>\n
      • 100 g maslaca<\/li>\n<\/ul>\n

        Bademe sitno sameljite (ako je potrebno, meljite ih dvaput) i pome\u0161ajte s prah-\u0161e\u0107erom. Belanca umutite u \u010dvrst sneg, postepeno dodajte \u0161e\u0107er. Svaku novu turu \u0161e\u0107era dodajte tek kad se prethodni \u0161e\u0107er sasvim istopi. Masa treba da bude sjajna. Varja\u010dom ume\u0161ajte masu od badema i prah-\u0161e\u0107era. Me\u0161anje nek bude lagano, uvek u istom smeru, i detaljno. Trebalo bi da masa pada s varja\u010de u gustom mlazu. Kru\u017ei\u0107e sa oko 2-2,5 cm pre\u010dnika istiskujte na pek-papir pomo\u0107u poslasti\u010darskog fi\u0161eka s dovoljnom distancom izme\u0111u (3-4 cm). Ostavite 30-45 minuta da se kru\u017ei\u0107i \u201eslegnu\u201d, pa pecite na 140-150 stepeni (u stvari, vi\u0161e ih su\u0161ite) do 15 minuta. Pe\u010dene makaronse s pek-papirom prebacite na re\u0161etku da se ohlade. Tek kad se sasvim ohlade, skinite ih s pek-papira, i spajajte filom po dva. Odaberite prvi ili drugi fil, po ukusu.<\/p>\n

        \"Makaronsi\"<\/p>\n

        Za prvi fil<\/strong> stavite slatku pavlaku na vatru da zastruji (ne sme da provri!), isklju\u010dite vatru, dodajte \u010dokoladu i me\u0161ajte da se \u010dokolada sasvim otopi. Skinite s vatre, dodajte maslac i liker, i me\u0161ajte da se sve lepo sjedini.<\/p>\n

        Za drugi fil<\/strong> mutite \u017eumanca i \u0161e\u0107er da masa pobeli. Provrelo mleko lagano sipajte u umu\u0107ena \u017eumanca sve vreme mute\u0107i mikserom. Na kraju dodajte maslac i mutite da se sve lepo sjedini.<\/p>\n

        <\/div>\n

        Ako \u017eelite makaronse u bojama, prehrambenu boju dodajte tokom mu\u0107enja belanaca.<\/p>\n

        Belanca iz tri jajeta standardne veli\u010dine, to je otprilike 90 g, ali se strogo dr\u017eite mera, u ovom receptu ni\u0161ta nije \u201eotprilike\u201d.<\/p>\n

        Bademi moraju biti \u2013 sasvim beli!<\/p>\n

        * Fotografije: Teodora Aran\u0111elovi\u0107<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

        Makaronsi su ponos francuskog poslasti\u010darstva, ali su, najverovatnije, poreklom iz Italije, u Francusku stigli preko Katarine Medi\u010di. Svoj kona\u010dni, dana\u0161nji izgled makaronsi su dobili tek u 20. veku, kad su poslasti\u010dari po\u010deli da ih...<\/p>\n","protected":false},"author":2,"featured_media":1852,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[4,29],"tags":[414],"yoast_head":"\nMakaronsi | Miljin kuvar<\/title>\n<meta name=\"description\" content=\"Makaronsi su ponos francuskog poslasti\u010darstva, ali su, najverovatnije, poreklom iz Italije, u Francusku stigli preko Katarine Medi\u010di\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/slovopres.com\/kuvar\/makaronsi\/\" \/>\n<meta property=\"og:locale\" content=\"sr_RS\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Makaronsi | Miljin kuvar\" \/>\n<meta property=\"og:description\" content=\"Makaronsi su ponos francuskog poslasti\u010darstva, ali su, najverovatnije, poreklom iz Italije, u Francusku stigli preko Katarine Medi\u010di\" \/>\n<meta property=\"og:url\" content=\"https:\/\/slovopres.com\/kuvar\/makaronsi\/\" \/>\n<meta property=\"og:site_name\" content=\"Miljin kuvar\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/MiljinKuvar\/\" \/>\n<meta property=\"article:published_time\" content=\"2020-09-13T02:48:12+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2020-09-14T03:10:38+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/slovopres.com\/kuvar\/wp-content\/uploads\/2020\/09\/Makaronsi-e1599964574846.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"720\" \/>\n\t<meta property=\"og:image:height\" content=\"720\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Milja Luki\u0107\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta 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