{"id":168472,"title":"Macarons f\u0103r\u0103 lactoz\u0103 cu crem\u0103 de l\u0103m\u00e2ie","modified":"2026-08-28T15:35:15+02:00","plain":"\u00ce\u021bi dore\u0219ti un macaron crocant la prima mu\u0219c\u0103tur\u0103, apoi pl\u0103cut \u0219i u\u0219or gumat, cu o arom\u0103 intens\u0103 \u0219i curat\u0103 de l\u0103m\u00e2ie \u00een mijloc? \u00cen aceast\u0103 re\u021bet\u0103, cojile r\u0103m\u00e2n perfect netede \u0219i uniforme, iar crema de l\u0103m\u00e2ie este rece, ferm\u0103, dar suficient de supl\u0103 \u00eenc\u00e2t s\u0103 se a\u0219eze frumos \u00een momentul asambl\u0103rii.\n\n\n\nEste un desert de precizie, m\u0103surat la gram, \u00eens\u0103 odat\u0103 ce deprinzi reperele corecte, totul decurge firesc. Iar cum pr\u0103jiturile au nevoie de o noapte de odihn\u0103 la rece, te po\u021bi organiza f\u0103r\u0103 nicio grab\u0103. Descoper\u0103 \u0219i restul colec\u021biei mele de biscui\u021bi \u0219i mici delicii f\u0103r\u0103 gluten pentru alte idei la fel de rafinate.\n\n\n\nBezeaua este baza oric\u0103rui macaron reu\u0219it: \u00eencearc\u0103 \u0219i re\u021beta de bezea vegan\u0103 cu proteine din cartofi.\n\n\n\nMacarons cu l\u0103m\u00e2ie f\u0103r\u0103 lactoz\u0103: specificul re\u021betei\n\n\n\nAce\u0219ti macarons sunt \u00een mod natural f\u0103r\u0103 gluten (baza fiind compus\u0103 din f\u0103in\u0103 de migdale \u0219i zah\u0103r pudr\u0103) \u0219i sunt umplu\u021bi cu o crem\u0103 fin\u0103 de l\u0103m\u00e2ie, preparat\u0103 f\u0103r\u0103 ou\u0103 \u0219i f\u0103r\u0103 produse lactate. Cojile sunt realizate pe baz\u0103 de bezea italian\u0103 \u2014 un sirop de zah\u0103r fierbinte turnat peste albu\u0219urile spumate \u2014, tehnic\u0103 ce le confer\u0103 o structur\u0103 mult mai stabil\u0103, un luciu aparte \u0219i o suprafa\u021b\u0103 impecabil\u0103.\n\n\n\nRe\u021beta este structurat\u0103 \u00een trei pa\u0219i clari: preg\u0103tirea amestecului tant-pour-tant (cantit\u0103\u021bi egale de pudr\u0103 de migdale \u0219i zah\u0103r pudr\u0103), baterea bezelei italiene \u0219i prepararea cremei de l\u0103m\u00e2ie. \u00centregul desert mizeaz\u0103 pe un joc irezistibil de texturi: o crust\u0103 exterioar\u0103 fin\u0103 \u0219i crocant\u0103, o inim\u0103 fraged\u0103 \u0219i o aciditate citric\u0103, luminoas\u0103 \u0219i persistent\u0103.\n\n\n\nIngredientele principale\n\n\n\nPudra de migdale \u0219i zah\u0103rul pudr\u0103 formeaz\u0103 baza tant-pour-tant: ele dau structura cojilor, iar fine\u021bea m\u0103cin\u0103turii se reflect\u0103 direct \u00een textura final\u0103 dup\u0103 coacere. Alege o f\u0103in\u0103 de migdale decojite extrafin\u0103 (Blue Diamond este o alegere excelent\u0103). Pentru culoare, evit\u0103 coloran\u021bii lichizi, deoarece adaug\u0103 umiditate inutil\u0103 \u0219i \u00eenmoaie compozi\u021bia; opteaz\u0103 pentru un colorant galben pudr\u0103 sau gel, de preferin\u021b\u0103 de la o marc\u0103 de \u00eencredere precum Hobbyland.\n\n\n\nAlbu\u0219urile de ou se \u00eempart \u00een dou\u0103 tran\u0219e, dintre care una const\u0103 \u00een albu\u0219uri \u201e\u00eenvechite\u201d. P\u0103strarea lor la frigider timp de 2\u20133 zile relaxeaz\u0103 leg\u0103turile proteice, permi\u021b\u00e2ndu-le s\u0103 capete volum la batere \u0219i asigur\u00e2nd o bezea italian\u0103 de o densitate perfect\u0103. Dac\u0103 e\u0219ti \u00een criz\u0103 de timp, po\u021bi folosi albu\u0219uri lichide pasteurizate.\n\n\n\nCrema de l\u0103m\u00e2ie este \u00eengro\u0219at\u0103 cu f\u0103in\u0103 de orez \u0219i agar-agar, apoi emulsionat\u0103 cu unt vegetal rece. Cel mai bun rezultat se ob\u021bine cu unt vegetal bloc (precum Naturli sau Miyoko's). Pentru o organizare optim\u0103, preg\u0103te\u0219te crema \u00een avans: are nevoie de c\u00e2teva ore la rece pentru a c\u0103p\u0103ta \u021binuta ideal\u0103 pentru po\u0219at.\n\n\n\nPentru un platou festiv complet, al\u0103tur\u0103 \u0219i c\u00e2teva bomboane Ferrero Rocher f\u0103r\u0103 gluten f\u0103cute \u00een cas\u0103.\n\n\n\nRepere tehnice \u0219i secrete pentru reu\u0219it\u0103\n\n\n\nPrepararea macarons-ilor nu tolereaz\u0103 aproxima\u021biile \u2014 acesta este \u0219i motivul pentru care sunt at\u00e2t de scumpi \u00een cofet\u0103rii. Toate ingredientele trebuie c\u00e2nt\u0103rite cu precizie la gram; m\u0103sur\u0103torile volumetrice (cu lingura sau cana) nu ofer\u0103 acurate\u021bea necesar\u0103.\n\n\n\nCrema de l\u0103m\u00e2ie: preparare, r\u0103cire \u0219i textur\u0103\n\n\n\n\u00centr-o crati\u021b\u0103 cu fund dublu, amestec\u0103 f\u0103ina de orez, pudra de agar-agar \u0219i zah\u0103rul, apoi toarn\u0103 apa, coaja ras\u0103 fin \u0219i sucul proasp\u0103t stors de l\u0103m\u00e2ie. Pune pe foc mediu \u0219i g\u0103te\u0219te amestec\u00e2nd continuu cu un tel, p\u00e2n\u0103 c\u00e2nd amestecul d\u0103 \u00een clocot \u0219i se \u00eengroa\u0219\u0103 vizibil, apoi ia crati\u021ba de pe foc.\n\n\n\nLas\u0103 compozi\u021bia s\u0103 se tempereze p\u00e2n\u0103 la aproximativ 50\u00b0C \u00eenainte de a ad\u0103uga untul vegetal rece, t\u0103iat cubule\u021be. Emulsioneaz\u0103 crema cu un blender vertical p\u00e2n\u0103 devine lucioas\u0103, fin\u0103 \u0219i perfect omogen\u0103.\n\n\n\nTransfer\u0103 crema \u00eentr-un bol curat, acoper\u0103 direct la contact cu folie alimentar\u0103 \u0219i las-o la frigider pentru c\u00e2teva ore. Trebuie s\u0103 fie bine \u00eenchegat\u0103 \u0219i ferm\u0103 pentru a-\u0219i p\u0103stra forma la po\u0219are f\u0103r\u0103 s\u0103 curg\u0103 pe margini.\n\n\n\nBezeaua italian\u0103: siropul, turnarea \u0219i punctul optim\n\n\n\nFierbe zah\u0103rul cu apa \u00eentr-un ibric pentru a forma siropul. Monitorizeaz\u0103 atent cu un termometru de cofet\u0103rie p\u00e2n\u0103 c\u00e2nd atinge exact intervalul 118\u2013120\u00b0C.\n\n\n\n\u00cen paralel, \u00eencepe s\u0103 ba\u021bi albu\u0219urile la mixer p\u00e2n\u0103 devin u\u0219or spumoase. C\u00e2nd siropul a ajuns la temperatur\u0103, redu viteza mixerului la minim \u0219i toarn\u0103 siropul fierbinte \u00een fir sub\u021bire \u0219i constant pe marginea bolului. Imediat dup\u0103 \u00eencorporare, m\u0103re\u0219te viteza la maximum \u0219i bate timp de 4\u20136 minute.\n\n\n\nOpre\u0219te mixerul \u00een momentul \u00een care bezeaua este ferm\u0103, dens\u0103, lucioas\u0103 \u0219i \u00eenc\u0103 u\u0219or c\u0103ldu\u021b\u0103 la atingere (formeaz\u0103 un \u201ecioc de papagal\u201d bine definit). Nu o bate excesiv: bezeaua u\u0219or c\u0103ldu\u021b\u0103 este cheia unor coji netede \u0219i str\u0103lucitoare.\n\n\n\nTant-pour-tant \u0219i macaronajul: fine\u021be \u0219i consisten\u021ba de panglic\u0103\n\n\n\nPentru a ob\u021bine o suprafa\u021b\u0103 de cristal, mixeaz\u0103 scurt pudra de migdale \u00eempreun\u0103 cu zah\u0103rul pudr\u0103 \u00eentr-un robot de buc\u0103t\u0103rie, apoi cerne amestecul printr-o sit\u0103 fin\u0103. Acest pas elimin\u0103 granulele mari \u0219i aereaz\u0103 pudra.\n\n\n\nCombin\u0103 amestecul tant-pour-tant cu prima por\u021bie de albu\u0219uri crude \u0219i colorantul p\u00e2n\u0103 ob\u021bii o past\u0103 dens\u0103 (folosind paleta mixerului sau o spatul\u0103). Adaug\u0103 o treime din bezeaua italian\u0103 \u0219i amestec\u0103 energic pentru a destinde compozi\u021bia.\n\n\n\n\u00cencorporeaz\u0103 restul de bezea \u00een dou\u0103 tran\u0219e, folosind mi\u0219c\u0103ri circulare lente, de la fundul bolului spre exterior (macaronajul), p\u00e2n\u0103 c\u00e2nd compozi\u021bia curge continuu de pe spatul\u0103, sub form\u0103 de panglic\u0103 (\u201eruban\u201d). Men\u021bine echilibrul: un aluat amestecat insuficient r\u0103m\u00e2ne v\u00e2scos \u0219i produce coji bombate \u0219i cr\u0103pate; un aluat lucrat \u00een exces devine prea fluid, se l\u0103\u021be\u0219te necontrolat \u0219i d\u0103 macarons pla\u021bi.\n\n\n\nPo\u0219area, uscarea (formarea crustei) \u0219i coacerea\n\n\n\nMonteaz\u0103 un dui rotund simplu (nr. 10) la po\u0219 \u0219i formeaz\u0103 discuri cu diametrul de 4 cm pe un covora\u0219 de silicon pentru copt (asigur\u0103 o c\u0103ldur\u0103 mai uniform\u0103 dec\u00e2t h\u00e2rtia de copt clasic\u0103).\n\n\n\nBate tava ferm de mas\u0103 de 2\u20133 ori pentru a netezi suprafa\u021ba \u0219i sparge eventualele bule de aer cu o scobitoare. Las\u0103 t\u0103vile la uscat la temperatura camerei \u00eentre 30 \u0219i 60 de minute. Nu le introduce la cuptor \u00eenainte ca la suprafa\u021b\u0103 s\u0103 se formeze o pelicul\u0103 mat\u0103: aluatul nu trebuie s\u0103 se lipeasc\u0103 deloc la atingerea delicat\u0103 cu degetul.\n\n\n\nCoace la 150\u00b0C timp de 16\u201318 minute (\u00een func\u021bie de cuptor \u0219i dimensiune). Las\u0103 cojile s\u0103 se r\u0103ceasc\u0103 complet pe covora\u0219 \u00eenainte de a le desprinde, altfel baza se va rupe.\n\n\n\nAsamblarea \u0219i maturarea la rece\n\n\n\nPerecheaz\u0103 cojile dup\u0103 dimensiune \u0219i a\u0219az\u0103 jum\u0103tate dintre ele cu baza \u00een sus. Pune crema de l\u0103m\u00e2ie rece \u00eentr-un po\u0219, aplic\u0103 o cantitate generoas\u0103 \u00een centrul fiec\u0103rei baze \u0219i a\u0219az\u0103 deasupra cealalt\u0103 coaj\u0103, ap\u0103s\u00e2nd u\u0219or cu o mi\u0219care de rota\u021bie pentru a distribui uniform crema.\n\n\n\nNu consuma pr\u0103jiturile imediat. A\u0219az\u0103-le \u00eentr-o cutie \u00eenchis\u0103 ermetic, separ\u00e2nd straturile cu h\u00e2rtie de copt, \u0219i las\u0103-le la frigider timp de 24 p\u00e2n\u0103 la 48 de ore. \u00cen timpul acestei matur\u0103ri, umiditatea din crem\u0103 migreaz\u0103 \u00een coaj\u0103, transform\u00e2nd miezul \u00eentr-o textur\u0103 moale \u0219i fondant\u0103, \u00een timp ce exteriorul r\u0103m\u00e2ne crocant.\n\n\n\nP\u0103strare \u0219i congelare\n\n\n\nLa frigider, \u00een cutie ermetic\u0103, macarons-ii se p\u0103streaz\u0103 impecabil p\u00e2n\u0103 la 7 zile, gustul devenind tot mai armonios pe m\u0103sur\u0103 ce se a\u0219az\u0103 aromele.\n\n\n\n\u00cei po\u021bi p\u0103stra \u0219i la congelator p\u00e2n\u0103 la 6 s\u0103pt\u0103m\u00e2ni. Pentru servire, las\u0103-i s\u0103 se decongeleze lent \u00een frigider timp de cel pu\u021bin 3 ore sau peste noapte: aceast\u0103 trecere treptat\u0103 \u00eempiedic\u0103 umezirea excesiv\u0103 a cojilor.\n\n\n\nTot pe baz\u0103 de migdale, dar \u00eentr-o alt\u0103 prezentare: savuroasa tart\u0103 cu pere \u0219i frangipane f\u0103r\u0103 gluten.\n\n\n\nToate celelalte re\u021bete f\u0103r\u0103 gluten sunt adunate \u00eentr-un singur loc pentru inspira\u021bie culinar\u0103 zilnic\u0103.\n\n\n\nRe\u021bet\u0103 creat\u0103 de chef Rommel Reyes. Descoper\u0103 crea\u021biile sale pe Instagram, \u00een newsletterul s\u0103u de pe Substack \u0219i pe canalul s\u0103u de YouTube.\n\n\n\n\n\n\tMacarons f\u0103r\u0103 lactoz\u0103 cu crem\u0103 de l\u0103m\u00e2ie (f\u0103r\u0103 gluten)\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t140 g suc proasp\u0103t stors de l\u0103m\u00e2iecoaj\u0103 ras\u0103 fin de la 2 l\u0103m\u00e2i netratate10 g ap\u0103100 g zah\u0103r tos25 g f\u0103in\u0103 fin\u0103 de orez2 g agar-agar pulbere140 g unt vegan (tip Naturli sau Miyoko's)250 g f\u0103in\u0103 de migdale foarte fin\u0103 (de preferin\u021b\u0103 Blue Diamond)250 g zah\u0103r pudr\u010390 g albu\u0219uri de ou (la temperatura camerei)0.5 g colorant alimentar galben (pudr\u0103, past\u0103 sau gel), op\u021bional90 g albu\u0219uri de ou (pentru bezea) (maturate)225 g zah\u0103r tos65 g ap\u0103\t\n\t\n\t\tPrepararea cremei de l\u0103m\u00e2ieAmestec\u0103 f\u0103ina de orez, agar-agarul \u0219i zah\u0103rul \u00eentr-o crati\u021b\u0103.Adaug\u0103 apa, coaja ras\u0103 \u0219i sucul de l\u0103m\u00e2ie, apoi pune crati\u021ba la foc mediu \u0219i amestec\u0103 ne\u00eentrerupt p\u00e2n\u0103 c\u00e2nd compozi\u021bia d\u0103 \u00een clocot \u0219i se \u00eengroa\u0219\u0103.Ia crati\u021ba de pe foc.Las\u0103 crema de l\u0103m\u00e2ie s\u0103 se r\u0103ceasc\u0103 p\u00e2n\u0103 ajunge la aproximativ 50\u00b0C.\u00cencorporeaz\u0103 untul vegan rece, mix\u00e2nd bine p\u00e2n\u0103 ob\u021bii o emulsie fin\u0103 \u0219i catifelat\u0103.Toarn\u0103 crema \u00eentr-un bol, acoper\u0103-o cu folie alimentar\u0103 \u00een contact direct cu suprafa\u021ba \u0219i d\u0103-o la frigider pentru c\u00e2teva ore, p\u00e2n\u0103 devine suficient de ferm\u0103 pentru a fi po\u0219at\u0103.Prepararea bezelei italieneFierbe apa \u0219i zah\u0103rul \u00eentr-o cr\u0103ticioar\u0103 p\u00e2n\u0103 c\u00e2nd siropul atinge temperatura de 118\u2013120\u00b0C.Bate albu\u0219urile cu robotul de buc\u0103t\u0103rie p\u00e2n\u0103 c\u00e2nd devin spumoase \u0219i u\u0219oare.Redu viteza mixerului, apoi toarn\u0103 siropul fierbinte \u00een fir sub\u021bire \u0219i continuu peste albu\u0219uri.M\u0103re\u0219te din nou viteza \u0219i continu\u0103 s\u0103 ba\u021bi compozi\u021bia timp de 4\u20136 minute.\u00cen timp ce bezeaua se bate, preg\u0103te\u0219te baza pentru aluatul de macarons.Opre\u0219te robotul c\u00e2nd bezeaua italian\u0103 este ferm\u0103, lucioas\u0103 \u0219i a ajuns la o temperatur\u0103 c\u0103ldu\u021b\u0103.Compozi\u021bia tant pour tant \u2013 Aluatul de macaronsMixeaz\u0103 fin f\u0103ina de migdale \u0219i zah\u0103rul pudr\u0103 \u00een robotul de buc\u0103t\u0103rie, apoi cerne amestecul printr-o sit\u0103 deas\u0103.Amestec\u0103 f\u0103ina de migdale cernut\u0103 cu prima parte de albu\u0219uri, folosind paleta mixerului sau o spatul\u0103, p\u00e2n\u0103 c\u00e2nd ob\u021bii o past\u0103 dens\u0103 \u0219i omogen\u0103.Adaug\u0103 o treime din bezeaua italian\u0103 peste pasta de migdale \u0219i amestec\u0103 la vitez\u0103 mic\u0103 pentru a destinde compozi\u021bia.\u00cencorporeaz\u0103 restul de bezea \u00een dou\u0103 tran\u0219e, amestec\u00e2nd delicat de jos \u00een sus, p\u00e2n\u0103 c\u00e2nd aluatul curge continuu, form\u00e2nd falduri ca o panglic\u0103 (etapa de macaronaj).Ai grij\u0103 s\u0103 nu amesteci nici prea mult, nici prea pu\u021bin.Dac\u0103 amesteci prea mult, compozi\u021bia va deveni fluid\u0103 \u0219i se va l\u0103\u021bi la po\u0219are; dac\u0103 amesteci insuficient, va fi prea dens\u0103 \u0219i nu se va nivela frumos.Urm\u0103re\u0219te s\u0103 ob\u021bii echilibrul perfect de textur\u0103 \u00eentre cele dou\u0103 extreme.Coacerea cojilor de macaronsFolosind un po\u0219 prev\u0103zut cu dui rotund simplu (nr. 10), po\u0219eaz\u0103 discuri de aluat cu diametrul de aproximativ 4 cm pe o tav\u0103 tapetat\u0103 cu un covora\u0219 din silicon (Silpat).Bate u\u0219or tava de blatul de lucru de c\u00e2teva ori pentru a nivela aluatul \u0219i a elimina bulele mari de aer, apoi sparge bulele r\u0103mase la suprafa\u021b\u0103 cu o scobitoare.Las\u0103 cojile s\u0103 se usuce la temperatura camerei timp de 30\u201360 de minute, p\u00e2n\u0103 c\u00e2nd formeaz\u0103 o crust\u0103 mat\u0103, care nu se mai lipe\u0219te la atingere.Nu introduce cojile la cuptor dac\u0103 aluatul este \u00eenc\u0103 umed la suprafa\u021b\u0103.Dup\u0103 ce s-a format crusta, coace macarons-urile la 150\u00b0C timp de 16\u201318 minute, \u00een func\u021bie de dimensiunea discurilor.Las\u0103 cojile s\u0103 se r\u0103ceasc\u0103 complet \u00eenainte de a le desprinde cu grij\u0103 de pe covora\u0219ul de silicon.Asamblarea macarons-urilorSorteaz\u0103 cojile pe perechi de m\u0103rimi egale, apoi a\u0219az\u0103-le pe o tav\u0103: jum\u0103tate cu fa\u021ba plat\u0103 \u00een sus, iar cealalt\u0103 jum\u0103tate cu fa\u021ba bombat\u0103 \u00een sus.Umple un po\u0219 cu crema rece de l\u0103m\u00e2ie \u0219i po\u0219eaz\u0103 o cantitate de crem\u0103 de m\u0103rimea unei alune \u00een centrul fiec\u0103rei coji orientate cu baza \u00een sus.A\u0219az\u0103 a doua coaj\u0103 deasupra \u0219i preseaz\u0103 u\u0219or, prin mi\u0219care de rota\u021bie fin\u0103, pentru ca umplutura s\u0103 se distribuie uniform p\u00e2n\u0103 la margini.A\u0219az\u0103 macarons-urile asamblate \u00eentr-o cutie \u00eenchis\u0103 ermetic, tapetat\u0103 cu h\u00e2rtie de copt, \u0219i las\u0103-le la frigider peste noapte sau timp de 24 de ore \u00eenainte de degustare, pentru a se matura.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/168472","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=168472"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/168472\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/164262"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=168472"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=168472"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=168472"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}