{"id":196298,"title":"Pro\u010d jsou makronky tak drah\u00e9?","modified":"2026-10-31T16:51:32+01:00","plain":"Cenu makronky nevysv\u011btluje to, co obsahuje. Mandlov\u00e1 mouka je drah\u00e1, ale tvo\u0159\u00ed jen malou \u010d\u00e1st \u00fa\u010dtu. Plat\u00edte za nepoveden\u00e9 plechy, za \u00fakony opakovan\u00e9 u ka\u017ed\u00e9ho kousku a za z\u00e1kusek, kter\u00fd mus\u00ed str\u00e1vit den v chladu, ne\u017e se d\u00e1 prod\u00e1vat.\n\n\n\nMandle jsou jedinou skute\u010dn\u011b drahou surovinou\n\n\n\nSko\u0159\u00e1pka makronky se skl\u00e1d\u00e1 ze t\u0159\u00ed surovin: mandlov\u00e9 mouky, mou\u010dkov\u00e9ho cukru a b\u00edlk\u016f. Cukr a b\u00edlky maj\u00ed na v\u00fdslednou cenu t\u00e9m\u011b\u0159 zanedbateln\u00fd vliv. Mandlov\u00e1 mouka se prod\u00e1v\u00e1 za 13 a\u017e 18 \u20ac za kilo podle jemnosti mlet\u00ed. Ta nejjemn\u011bj\u0161\u00ed, d\u00edky n\u00ed\u017e maj\u00ed makronky hladk\u00fd povrch, je nejdra\u017e\u0161\u00ed. Stoj\u00ed tedy n\u011bkolikan\u00e1sobn\u011b v\u00edc ne\u017e p\u0161eni\u010dn\u00e1 mouka.\n\n\n\nV p\u0159epo\u010dtu na jeden kus je to st\u00e1le jen n\u011bkolik des\u00edtek cent\u016f: mandle vysv\u011btluj\u00ed cenov\u00fd rozd\u00edl oproti pr\u016fmyslov\u011b vyr\u00e1b\u011bn\u00e9 su\u0161ence, ne cenovku v pa\u0159\u00ed\u017esk\u00e9 v\u00fdloze. Maj\u00ed i dal\u0161\u00ed, m\u00e9n\u011b zmi\u0148ovan\u00fd d\u016fsledek. Makronka pat\u0159\u00ed k t\u011bm n\u011bkolika klasick\u00fdm francouzsk\u00fdm z\u00e1kusk\u016fm, kter\u00e9 jsou p\u0159irozen\u011b bezlepkov\u00e9, proto\u017ee do n\u00ed p\u0161eni\u010dn\u00e1 mouka nikdy nepat\u0159ila.\n\n\n\nPlat\u00edte hlavn\u011b za to, co se nepovedlo\n\n\n\nMakronky pat\u0159\u00ed k t\u011bm n\u011bkolika cukr\u00e1\u0159sk\u00fdm v\u00fdrobk\u016fm, u nich\u017e je v\u00fdsledek bu\u010f poveden\u00fd, nebo zcela zka\u017een\u00fd. P\u0159\u00edli\u0161 tuh\u00fd sn\u00edh, o t\u0159i tahy st\u011brkou del\u0161\u00ed makaron\u00e1\u017e, trouba, kter\u00e1 h\u0159eje v\u00edc na jedn\u00e9 stran\u011b, a sko\u0159\u00e1pky popraskaj\u00ed, rozte\u010dou se nebo se upe\u010dou bez typick\u00e9 no\u017eky. Nic u\u017e se ned\u00e1 napravit: cel\u00fd plech je ztracen\u00fd, v\u010detn\u011b surovin a \u010dasu.\n\n\n\nK tomu se p\u0159id\u00e1v\u00e1 m\u00e9n\u011b n\u00e1padn\u00e1 ztr\u00e1ta. Sko\u0159\u00e1pky se p\u00e1ruj\u00ed podle stejn\u00e9ho pr\u016fm\u011bru a ty, kter\u00e9 nenajdou sv\u016fj prot\u011bj\u0161ek, se vy\u0159azuj\u00ed. Cukr\u00e1\u0159sk\u00e1 v\u00fdrobna tak do ceny prodan\u00fdch makronek zapo\u010d\u00edt\u00e1v\u00e1 i ty, kter\u00e9 prodat nemohla.\n\n\n\nT\u0159\u00edd\u011bn\u00ed sko\u0159\u00e1pek podle pr\u016fm\u011bru: ty, kter\u00e9 nenajdou sv\u016fj prot\u011bj\u0161ek, se nikdy neprodaj\u00ed.\n\n\n\n\u00dakony, kter\u00e9 se po\u010d\u00edtaj\u00ed na kusy\n\n\n\nDort vy\u017eaduje p\u0159ibli\u017en\u011b stejn\u00e9 mno\u017estv\u00ed pr\u00e1ce, a\u0165 m\u00e1 \u0161est, nebo dvan\u00e1ct porc\u00ed. Pades\u00e1t makronek znamen\u00e1 pades\u00e1tkr\u00e1t opakovat stejn\u00e9 \u00fakony: nast\u0159\u00edkat pravideln\u00e9 kole\u010dko, poklepat plechem, prop\u00edchnout bublinky, sp\u00e1rovat sko\u0159\u00e1pky, naplnit a p\u0159iklopit.\n\n\n\nAni zbytek postupu nelze zkr\u00e1tit. Sm\u011bs mandlov\u00e9 mouky a mou\u010dkov\u00e9ho cukru je t\u0159eba pros\u00edt, aby nebyla zrnit\u00e1, p\u0159i pr\u00e1ci s italsk\u00fdm sn\u011bhem uva\u0159it sirup na 118-120 \u00b0C, nechat sko\u0159\u00e1pky 30 a\u017e 60 minut zaschnout podle vlhkosti v m\u00edstnosti a pak je \u010dtvrt hodiny p\u00e9ct p\u0159i 150 \u00b0C. Mnoho v\u00fdroben pe\u010de v\u017edy jen jeden plech, aby zajistily rovnom\u011brnou teplotu, co\u017e omezuje denn\u00ed produkci.\n\n\n\nMakaron\u00e1\u017e: o t\u0159i tahy st\u011brkou nav\u00edc a p\u0159i pe\u010den\u00ed se rozte\u010de cel\u00fd plech.\n\n\n\n\u010cty\u0159iadvacet hodin \u010dek\u00e1n\u00ed p\u0159ed prodejem\n\n\n\nMakronka napln\u011bn\u00e1 r\u00e1no nen\u00ed je\u0161t\u011b t\u00e9ho\u017e r\u00e1na dobr\u00e1. Pot\u0159ebuje odle\u017eet v lednici, alespo\u0148 24 hodin, aby n\u00e1pl\u0148 zvlh\u010dila vnit\u0159ek sko\u0159\u00e1pky. Pr\u00e1v\u011b d\u00edky tomuto odpo\u010dinku vznik\u00e1 vl\u00e1\u010dn\u00fd st\u0159ed pod st\u00e1le k\u0159upav\u00fdm povrchem; pokud ho vynech\u00e1te, z\u016fstane v\u00e1m such\u00e1 su\u0161enka.\n\n\n\nToto zr\u00e1n\u00ed vy\u017eaduje vyr\u00e1b\u011bt den p\u0159edem a vyhradit m\u00edsto v chladu. P\u0159ipo\u010dt\u011bte v\u00fdrobek, kter\u00fd praskne, jakmile ho trochu zm\u00e1\u010dknete, a krabi\u010dky s p\u0159ihr\u00e1dkami, kter\u00e9 jsou mnohem dra\u017e\u0161\u00ed ne\u017e s\u00e1\u010dek na sladk\u00e9 pe\u010divo. Proslul\u00e9 pa\u0159\u00ed\u017esk\u00e9 cukr\u00e1rny k tomu p\u0159id\u00e1vaj\u00ed to, co ve skute\u010dnosti prod\u00e1vaj\u00ed: presti\u017en\u00ed adresu, d\u00e1rkovou krabi\u010dku a stu\u017eku.\n\n\n\nObal je sou\u010d\u00e1st\u00ed ceny: makronka se v s\u00e1\u010dku nep\u0159en\u00e1\u0161\u00ed.\n\n\n\nDoma se po\u010d\u00edt\u00e1 jinak\n\n\n\nZ kila mandlov\u00e9 mouky vzniknou stovky sko\u0159\u00e1pek a hlavn\u011b: nepoveden\u00fd plech z\u016fst\u00e1v\u00e1 jedl\u00fd. Popraskan\u00e9 sko\u0159\u00e1pky se daj\u00ed i tak naplnit a zbytky rozdrtit do kol\u00e1\u010dov\u00e9ho korpusu. Za ztr\u00e1ty neplat\u00edte, sn\u00edte je.\n\n\n\nNa prvn\u00ed pokus se hod\u00ed na\u0161e makronky s citronov\u00fdm kr\u00e9mem, jejich\u017e z\u00e1kladem je italsk\u00fd sn\u00edh, stabiln\u011bj\u0161\u00ed ne\u017e francouzsk\u00fd, a bezlakt\u00f3zov\u00e1 n\u00e1pl\u0148 dostate\u010dn\u011b pevn\u00e1 pro nan\u00e1\u0161en\u00ed cukr\u00e1\u0159sk\u00fdm s\u00e1\u010dkem. Pokud v\u00e1s odrazuje p\u0159edstava p\u00e1rov\u00e1n\u00ed \u0161edes\u00e1ti sko\u0159\u00e1pek, makronkov\u00fd dort s mangem a malinami pou\u017e\u00edv\u00e1 stejnou hmotu ve dvou kolech o pr\u016fm\u011bru 9 cm: sta\u010d\u00ed zvl\u00e1dnout dv\u011b sko\u0159\u00e1pky m\u00edsto t\u0159iceti p\u00e1r\u016f.\n\n\n\nJedno pravidlo se nikdy nem\u011bn\u00ed: bez v\u00e1hy se neobejdete. Makronky nep\u0159esnosti neodpou\u0161t\u011bj\u00ed a v\u00e1\u017een\u00ed s p\u0159esnost\u00ed na gram p\u0159edejde polovin\u011b nezdar\u016f. Zbytek kila mandlov\u00e9 mouky vyu\u017eijete na kol\u00e1\u010d s pist\u00e1ciovo-mandlov\u00fdm frangipane a malinami, bezlepkov\u00fd malinov\u00fd dort nebo karamelizovan\u00e9 mandle. A pokud v\u00e1m dojdou b\u00edlky, sn\u00edh z bramborov\u00e9 b\u00edlkoviny se vy\u0161leh\u00e1 stejn\u011b dob\u0159e.\n\n\n\nDom\u00e1c\u00ed v\u00e1rka vyjde na cenu mandlov\u00e9 mouky, v\u010detn\u011b nepoveden\u00fdch kousk\u016f.\n\n\nPr\u016fvodce vznikl ve spolupr\u00e1ci se \u0161\u00e9fkucha\u0159em Rommelem Reyesem. Jeho tvorbu najdete na Instagramu, v jeho newsletteru na Substacku a na jeho kan\u00e1lu na YouTube.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196298","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=196298"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196298\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/168118"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=196298"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=196298"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=196298"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}