{"id":168512,"title":"Pr\u0103jitur\u0103 macaron cu mango \u0219i zmeur\u0103","modified":"2026-08-28T15:35:37+02:00","plain":"\u00ce\u021bi dore\u0219ti textura fin\u0103 \u0219i crocant\u0103 a unui macaron, dar \u00een format generos de pr\u0103jitur\u0103 individual\u0103? \u00cen aceast\u0103 re\u021bet\u0103, cojile delicate de migdale \u00eenv\u0103luie un ganache montat de mango \u0219i o por\u021bie generoas\u0103 de zmeur\u0103 proasp\u0103t\u0103.\n\n\n\nDe la prima mu\u0219c\u0103tur\u0103, crusta crocant\u0103 las\u0103 loc cremei m\u0103t\u0103soase, urmat\u0103 de prospe\u021bimea acidulat\u0103 a fructelor. Este un desert rafinat \u0219i intens fructat, a c\u0103rui asamblare devine foarte simpl\u0103 odat\u0103 ce deprinzi pa\u0219ii de baz\u0103. Aceast\u0103 crea\u021bie completeaz\u0103 minunat selec\u021bia mea de torturi \u0219i entremet-uri f\u0103r\u0103 gluten.\n\n\n\nPentru un desert \u0219i mai spectaculos, \u00eencearc\u0103 acest entremet vegan f\u0103r\u0103 gluten.\n\n\n\nPr\u0103jitur\u0103 macaron cu mango \u0219i zmeur\u0103: ce este mai exact?\n\n\n\nUn macaron cake este, \u00een esen\u021b\u0103, un macaron supradimensionat, umplut \u0219i decorat ca o veritabil\u0103 pr\u0103jitur\u0103 de cofet\u0103rie. Baza r\u0103m\u00e2ne cea a unei coji clasice de macaron \u2013 f\u0103in\u0103 de migdale, zah\u0103r pudr\u0103 \u0219i bezea \u2013, \u00eens\u0103 compozi\u021bia este po\u0219at\u0103 \u00een discuri de aproximativ 9 cm \u00een loc de biscui\u021bi mici.\n\n\n\nAceast\u0103 variant\u0103 combin\u0103 trei elemente irezistibile: coji crocante de macaron, un ganache montat catifelat de mango \u0219i zmeur\u0103 proasp\u0103t\u0103. Re\u021beta este f\u0103r\u0103 gluten \u0219i f\u0103r\u0103 lactoz\u0103, preparat\u0103 cu ciocolat\u0103 alb\u0103 vegan\u0103 \u0219i sm\u00e2nt\u00e2n\u0103 vegetal\u0103 lichid\u0103 pentru fri\u0219c\u0103. \u00cen ganache, sucul de l\u0103m\u00e2ie tempereaz\u0103 dulcea\u021ba ciocolatei albe \u0219i pune \u00een valoare gustul exotic de mango. Desertul face parte din colec\u021bia mea de deserturi spectaculoase f\u0103r\u0103 gluten \u0219i f\u0103r\u0103 lactoz\u0103.\n\n\n\nChef Rommel Reyes folose\u0219te o bezea italian\u0103, alegere cu un scop precis: siropul de zah\u0103r fierbinte stabilizeaz\u0103 albu\u0219urile, oferind compozi\u021biei pentru macarons o textur\u0103 mult mai fin\u0103, ferm\u0103 \u0219i lucioas\u0103.\n\n\n\nIngredientele principale\n\n\n\nPiureul de mango d\u0103 nota aromatic\u0103 dominant\u0103 ganache-ului. Rommel folose\u0219te piure de mango Boiron. Acesta se \u00eenc\u0103lze\u0219te doar u\u0219or, p\u00e2n\u0103 devine c\u0103ldu\u021b, \u00eenainte de a fi turnat peste ciocolata topit\u0103.\n\n\n\nCiocolata alb\u0103 vegan\u0103 ofer\u0103 structur\u0103 \u0219i onctuozitate cremei. Deoarece este \u00een mod natural destul de dulce, sucul de l\u0103m\u00e2ie echilibreaz\u0103 armonios \u00eentregul ansamblu. Sm\u00e2nt\u00e2na vegetal\u0103 lichid\u0103 trebuie s\u0103 fie foarte rece c\u00e2nd o adaugi; emulsioneaz\u0103 apoi totul cu blenderul vertical p\u00e2n\u0103 c\u00e2nd ob\u021bii o compozi\u021bie neted\u0103 \u0219i m\u0103t\u0103soas\u0103.\n\n\n\nZmeura proasp\u0103t\u0103 aduce contrastul perfect de prospe\u021bime \u0219i culoare. O parte din fructe se taie \u0219i se a\u0219az\u0103 \u00een centru, peste primul strat de ganache, iar restul se aranjeaz\u0103 ordonat pe margine. O boab\u0103 \u00eentreag\u0103 de zmeur\u0103 a\u0219ezat\u0103 deasupra completeaz\u0103 elegant decorul final.\n\n\n\nPentru coji, ai nevoie de f\u0103in\u0103 fin\u0103 de migdale, zah\u0103r pudr\u0103, albu\u0219uri, zah\u0103r tos \u0219i ap\u0103. Albu\u0219urile dau cele mai bune rezultate dac\u0103 sunt \u201e\u00eenvechite\u201d: separ\u0103-le \u0219i p\u0103streaz\u0103-le la frigider, \u00eentr-un recipient \u00eenchis ermetic, cu cel pu\u021bin dou\u0103 zile \u00eenainte. Acest proces le reduce umiditatea \u0219i ajut\u0103 la ob\u021binerea unei bezele mult mai aerate \u0219i stabile.\n\n\n\n\u00cen ceea ce prive\u0219te ustensilele, un c\u00e2ntar digital de buc\u0103t\u0103rie este obligatoriu. Macarons nu tolereaz\u0103 aproxim\u0103rile, a\u0219a c\u0103 fiecare ingredient trebuie c\u00e2nt\u0103rit la gramaj exact.\n\n\n\nDac\u0103 iube\u0219ti deserturile cu fructe ro\u0219ii, \u00eencearc\u0103 \u0219i acest tort cu c\u0103p\u0219uni f\u0103r\u0103 gluten.\n\n\n\nRecomand\u0103ri tehnice \u0219i secrete pentru reu\u0219it\u0103\n\n\n\nMacaronul este un desert tehnic \u0219i meticulos, iar pre\u021bul s\u0103u ridicat din cofet\u0103rii reflect\u0103 din plin acest lucru. De la ganache \u0219i bezeaua italian\u0103 p\u00e2n\u0103 la macaronaj \u0219i coacere, fiecare detaliu conteaz\u0103. Iat\u0103 punctele esen\u021biale pentru a ob\u021bine coji uniforme \u0219i o asamblare impecabil\u0103:\n\n\n\nGanache-ul de mango\n\n\n\nTope\u0219te ciocolata alb\u0103 vegan\u0103 la bain-marie. Separat, \u00eenc\u0103lze\u0219te piureul de mango p\u00e2n\u0103 devine c\u0103ldu\u021b, toarn\u0103-l peste ciocolata topit\u0103 \u0219i amestec\u0103. Adaug\u0103 sm\u00e2nt\u00e2na vegetal\u0103 foarte rece \u0219i emulsioneaz\u0103 cu blenderul vertical p\u00e2n\u0103 c\u00e2nd ganache-ul devine perfect neted \u0219i lucios.\n\n\n\nAcoper\u0103 ganache-ul cu folie alimentar\u0103 direct pe suprafa\u021b\u0103 (\u00een contact) \u0219i las\u0103-l la frigider timp de cel pu\u021bin 6 ore \u00eenainte de utilizare. Cel mai simplu este s\u0103-l preg\u0103te\u0219ti cu o zi \u00eenainte \u0219i s\u0103-l la\u0219i la rece peste noapte.\n\n\n\nBezeaua italian\u0103\n\n\n\nFierbe apa \u0219i zah\u0103rul \u00eentr-o cr\u0103ticioar\u0103 p\u00e2n\u0103 c\u00e2nd siropul atinge 118\u2013120 \u00b0C. Un termometru de buc\u0103t\u0103rie este indispensabil aici: respectarea strict\u0103 a acestui interval garanteaz\u0103 o bezea stabil\u0103 \u0219i lucioas\u0103.\n\n\n\n\u00centre timp, \u00eencepe s\u0103 ba\u021bi albu\u0219urile p\u00e2n\u0103 devin spumoase. C\u00e2nd siropul atinge temperatura optim\u0103, toarn\u0103-l \u00een fir sub\u021bire \u0219i continuu, mix\u00e2nd la vitez\u0103 mare timp de 4\u20135 minute. \u00cen timp ce bezeaua se bate, te po\u021bi ocupa de preg\u0103tirea compozi\u021biei uscate.\n\n\n\nOpre\u0219te mixerul de \u00eendat\u0103 ce bezeaua formeaz\u0103 v\u00e2rfuri ferme, este lucioas\u0103 \u0219i \u00eenc\u0103 u\u0219or c\u0103ldu\u021b\u0103 la atingere. Evit\u0103 mixarea excesiv\u0103, altfel bezeaua \u00ee\u0219i va pierde elasticitatea optim\u0103.\n\n\n\nCompozi\u021bia pentru macarons\n\n\n\nPulsaz\u0103 f\u0103ina de migdale \u0219i zah\u0103rul pudr\u0103 \u00eentr-un robot de buc\u0103t\u0103rie timp de 2 minute, apoi cerne fin amestecul. Aceast\u0103 etap\u0103 garanteaz\u0103 coji netede, f\u0103r\u0103 asperit\u0103\u021bi la suprafa\u021b\u0103.\n\n\n\nAmestec\u0103 acest tant-pour-tant (amestecul uscat) cu albu\u0219urile neb\u0103tute p\u00e2n\u0103 ob\u021bii o past\u0103 dens\u0103 \u0219i omogen\u0103. \u00cencorporeaz\u0103 mai \u00eent\u00e2i \u2153 din bezeaua italian\u0103 pentru a detinde compozi\u021bia, apoi adaug\u0103 restul \u00een 2 sau 3 tran\u0219e, amestec\u00e2nd delicat cu spatula, de jos \u00een sus (procesul de macaronaj).\n\n\n\nOpre\u0219te-te c\u00e2nd compozi\u021bia curge continuu de pe spatul\u0103, form\u00e2nd o panglic\u0103 dens\u0103 ce se niveleaz\u0103 lent (stadiul de panglic\u0103). Dac\u0103 amesteci prea mult, compozi\u021bia devine lichid\u0103, se va l\u0103\u021bi rapid \u0219i va da coji plate. Dac\u0103 amesteci prea pu\u021bin, r\u0103m\u00e2ne v\u00e2scoas\u0103 \u0219i va forma coji groase \u0219i cr\u0103pate. \u021ainte\u0219te echilibrul perfect!\n\n\n\nPo\u0219area \u0219i coacerea\n\n\n\nPre\u00eenc\u0103lze\u0219te cuptorul la 150 \u00b0C (este recomandat s\u0103 verifici temperatura cu un termometru de cuptor). Po\u0219eaz\u0103 discuri de circa 9 cm pe o tav\u0103 tapetat\u0103 cu un covora\u0219 de silicon sau h\u00e2rtie de copt de calitate.\n\n\n\nCovora\u0219ul de silicon asigur\u0103 \u00een general coji mai regulate, deoarece compozi\u021bia se \u00eentinde mai uniform dec\u00e2t pe h\u00e2rtie. Imediat dup\u0103 po\u0219are, bate tava ferm de mas\u0103 de 2\u20133 ori pentru a nivela aluatul \u0219i a elimina bulele mari de aer, apoi sparge micile bule vizibile cu o scobitoare.\n\n\n\nLas\u0103 discurile s\u0103 formeze o crust\u0103 fin\u0103 la suprafa\u021b\u0103 timp de 45\u201360 de minute, \u00een func\u021bie de umiditatea din \u00eenc\u0103pere. Pune-le la cuptor doar c\u00e2nd suprafa\u021ba este complet uscat\u0103 la atingere: dac\u0103 pelicula nu este bine format\u0103, cojile se pot cr\u0103pa \u00een timpul coacerii. Coace c\u00e2te o singur\u0103 tav\u0103 timp de 20\u201322 de minute, f\u0103r\u0103 a deschide u\u0219a cuptorului \u00een primele 15 minute.\n\n\n\nDup\u0103 coacere, las\u0103 cojile s\u0103 se r\u0103ceasc\u0103 complet pe tav\u0103 \u00eenainte de a le desprinde de pe covora\u0219ul de silicon sau de pe h\u00e2rtie. R\u0103cirea complet\u0103 previne ruperea sau deformarea bazei.\n\n\n\nAsamblarea\n\n\n\nGrupeaz\u0103 cojile pe perechi de m\u0103rimi identice. Po\u0219eaz\u0103 pu\u021bin ganache montat de mango \u00een centrul primei coji, apoi a\u0219az\u0103 deasupra c\u00e2teva buc\u0103\u021bele de zmeur\u0103 proasp\u0103t\u0103.\n\n\n\nAranjeaz\u0103 zmeur\u0103 \u00eentreag\u0103 pe \u00eentreaga circumferin\u021b\u0103, apoi umple centrul cu \u00eenc\u0103 un strat generos de ganache. A\u0219az\u0103 a doua coaj\u0103 deasupra \u0219i apas\u0103 foarte u\u0219or pentru a o fixa, av\u00e2nd grij\u0103 s\u0103 nu strive\u0219ti crema.\n\n\n\nDup\u0103 asamblare, pr\u0103jitura macaron trebuie s\u0103 stea c\u00e2teva ore la frigider \u00eenainte de servire. Decoreaz\u0103 la final cu o zmeur\u0103 \u00eentreag\u0103 a\u0219ezat\u0103 deasupra.\n\n\n\nP\u0103strare\n\n\n\nGanache-ul poate fi preparat cu o zi \u00eenainte \u0219i p\u0103strat la frigider peste noapte. De asemenea, pr\u0103jitura asamblat\u0103 \u00ee\u0219i atinge perfec\u021biunea dup\u0103 c\u00e2teva ore de odihn\u0103 la rece, timp \u00een care cojile se \u00eenmoaie u\u0219or de la crem\u0103, devenind fragede la interior \u0219i crocante la exterior.\n\n\n\nTot pe baz\u0103 de bezea fin\u0103, \u00eencearc\u0103 \u0219i aceast\u0103 mini tart\u0103 cu l\u0103m\u00e2ie \u0219i bezea.\n\n\n\nDescoper\u0103 \u0219i restul colec\u021biei mele de re\u021bete f\u0103r\u0103 gluten.\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\tTort macaron cu mango \u0219i zmeur\u0103 (f\u0103r\u0103 gluten)\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t110 g piure de mango (de preferat Boiron)15 g suc proasp\u0103t de l\u0103m\u00e2ie195 g ciocolat\u0103 alb\u0103 vegan\u0103, f\u0103r\u0103 gluten, f\u0103r\u0103 lactoz\u0103 \u0219i f\u0103r\u0103 soia (de preferat Pascha)150 g sm\u00e2nt\u00e2n\u0103 vegetal\u0103 lichid\u0103 pentru fri\u0219c\u0103900 g zmeur\u0103 proasp\u0103t\u0103250 g f\u0103in\u0103 de migdale (de preferat Blue Diamond)250 g zah\u0103r pudr\u010390 g albu\u0219uri de ou0.5 g colorant alimentar galben (pudr\u0103, past\u0103 sau gel, dup\u0103 preferin\u021b\u0103)90 g albu\u0219uri de ou (la temperatura camerei (sau \u00eenvechite))225 g zah\u0103r tos65 g ap\u0103\t\n\t\n\t\tPrepararea ganache-ului montat de mangoTope\u0219te ciocolata la bain-marie.\u00cenc\u0103lze\u0219te piureul de mango p\u00e2n\u0103 c\u00e2nd devine c\u0103ldu\u021b.Toarn\u0103 piureul de mango peste ciocolata topit\u0103.Amestec\u0103 energic p\u00e2n\u0103 la omogenizare.\u00cencorporeaz\u0103 sm\u00e2nt\u00e2na vegetal\u0103 rece peste compozi\u021bia de ciocolat\u0103.Paseaz\u0103 cu un blender vertical p\u00e2n\u0103 ob\u021bii o textur\u0103 fin\u0103 \u0219i cremoas\u0103.D\u0103 ganache-ul la frigider pentru cel pu\u021bin 6 ore.Po\u021bi realiza acest pas \u0219i cu o zi \u00eenainte.Prepararea bezelei italieneFierbe apa cu zah\u0103rul \u00eentr-o cr\u0103ticioar\u0103 p\u00e2n\u0103 c\u00e2nd siropul atinge 118\u2013120\u00b0C.Bate albu\u0219urile spum\u0103 la vitez\u0103 medie-mare, \u00eentr-un robot de buc\u0103t\u0103rie prev\u0103zut cu tel.Redu viteza robotului la treapta medie.Toarn\u0103 siropul de zah\u0103r fierbinte \u00een fir sub\u021bire \u0219i continuu peste albu\u0219uri.M\u0103re\u0219te viteza \u0219i continu\u0103 s\u0103 ba\u021bi timp de 4\u20135 minute.Preg\u0103te\u0219te ingredientele uscate pentru macarons \u00een timp ce bezeaua se r\u0103ce\u0219te b\u0103t\u00e2ndu-se.Verific\u0103 ca bezeaua italian\u0103 s\u0103 fie ferm\u0103, lucioas\u0103 \u0219i doar u\u0219or c\u0103ldu\u021b\u0103.Prepararea aluatului de macaronsM\u0103run\u021be\u0219te fin zah\u0103rul pudr\u0103 \u0219i f\u0103ina de migdale \u00een robotul de buc\u0103t\u0103rie timp de 2 minute.Cerne amestecul printr-o sit\u0103 fin\u0103.Formeaz\u0103 o past\u0103 omogen\u0103 ad\u0103ug\u00e2nd prima parte de albu\u0219 peste f\u0103ina de migdale, cu robotul echipat cu paleta.\u00cencorporeaz\u0103 o treime din bezeaua italian\u0103 \u00een aceast\u0103 past\u0103.Amestec\u0103 la vitez\u0103 mic\u0103 spre medie p\u00e2n\u0103 la omogenizare.Adaug\u0103 restul de bezea \u00een dou\u0103 sau trei tran\u0219e, macaron\u00e2nd delicat p\u00e2n\u0103 c\u00e2nd compozi\u021bia curge ca o panglic\u0103 continu\u0103.Ai grij\u0103 s\u0103 nu amesteci nici prea mult, nici prea pu\u021bin.Dac\u0103 este prea amestecat, aluatul va fi prea fluid \u0219i se va l\u0103\u021bi necontrolat pe tav\u0103.Dac\u0103 este insuficient amestecat, aluatul va r\u0103m\u00e2ne prea dens \u0219i nu se va nivela frumos dup\u0103 po\u0219are.Urm\u0103re\u0219te ob\u021binerea consisten\u021bei ideale de panglic\u0103.Coacerea cojilor de macaronPre\u00eenc\u0103lze\u0219te cuptorul la 150\u00b0C.Temperatura real\u0103 a cuptorului poate varia; folose\u0219te un termometru de cuptor pentru precizie.Po\u0219eaz\u0103 aluatul \u00een discuri de aproximativ 9 cm diametru pe o tav\u0103 tapetat\u0103 cu covora\u0219 de silicon sau h\u00e2rtie de copt.Bate u\u0219or tava de mas\u0103 de 1\u20132 ori pentru a nivela aluatul \u0219i a elimina bulele mari de aer.Sparge micile bule de aer de la suprafa\u021b\u0103 cu o scobitoare.Las\u0103 discurile de macaron s\u0103 se usuce timp de 45\u201360 de minute, \u00een func\u021bie de umiditatea din buc\u0103t\u0103rie.Introdu cojile la copt doar c\u00e2nd suprafa\u021ba a format o crust\u0103 fin\u0103, uscat\u0103 la atingere.Coace c\u00e2te o singur\u0103 tav\u0103 pe r\u00e2nd, timp de circa 20\u201322 de minute.Nu deschide u\u0219a cuptorului \u00een primele 15 minute de coacere.Dup\u0103 coacere, las\u0103 cojile s\u0103 se r\u0103ceasc\u0103 complet direct pe tav\u0103.Desprinde-le delicat de pe covora\u0219ul de silicon sau de pe h\u00e2rtia de copt doar dup\u0103 r\u0103cirea complet\u0103.Acest lucru previne ruperea sau cr\u0103parea cojilor.Asamblarea tortului macaronGrupeaz\u0103 cojile de macaron \u00een perechi de dimensiuni identice.Po\u0219eaz\u0103 o avelin\u0103 generoas\u0103 de ganache montat de mango \u00een centrul primei coji.A\u0219az\u0103 deasupra c\u00e2teva buc\u0103\u021bi de zmeur\u0103 proasp\u0103t\u0103.Aranjeaz\u0103 o coroan\u0103 circular\u0103 de zmeur\u0103 proasp\u0103t\u0103 pe marginea exterioar\u0103 a cojii.Umple spa\u021biul din mijloc cu ganache peste buc\u0103\u021bile de zmeur\u0103.A\u0219az\u0103 a doua coaj\u0103 de macaron deasupra, ap\u0103s\u00e2nd foarte u\u0219or pentru a o fixa.Asigur\u0103-te c\u0103 ganache-ul este bine con\u021binut \u0219i nu se revars\u0103 peste margini.D\u0103 tortul la frigider pentru c\u00e2teva ore \u00eenainte de servire, pentru a se \u00eentrep\u0103trunde aromele.Decoreaz\u0103 cu o zmeur\u0103 proasp\u0103t\u0103 \u00eentreag\u0103 chiar \u00eenainte de servire.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/168512","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=168512"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/168512\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/164742"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=168512"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=168512"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=168512"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}