{"id":171744,"title":"Limon kremal\u0131 laktozsuz makaronlar","modified":"2026-09-18T22:18:52+02:00","plain":"Is\u0131r\u0131nca \u00e7\u0131t\u0131r diye k\u0131r\u0131lan, sonra hafif sak\u0131z\u0131ms\u0131 bir dokuya d\u00f6n\u00fc\u015fen, ortas\u0131nda belirgin bir limon lezzeti ta\u015f\u0131yan bir makaron ister misin? Bu tarifte kabuk p\u00fcr\u00fczs\u00fcz ve d\u00fczg\u00fcn kal\u0131yor; limon kremas\u0131 ise so\u011fuk, k\u0131vaml\u0131 ve makaronu kapatt\u0131\u011f\u0131nda yay\u0131lacak kadar yumu\u015fak oluyor.\n\n\n\nGram\u0131 gram\u0131na hassasiyet isteyen bir tatl\u0131 bu; ama p\u00fcf noktalar\u0131n\u0131 \u00f6\u011frendi\u011finde her \u015fey s\u0131ras\u0131yla ak\u0131p gidiyor. \u00dcstelik buzdolab\u0131nda bir gece dinlenmeleri gerekti\u011fi i\u00e7in acele etmeden plan yapabilirsin. Di\u011fer gl\u00fctensiz kurabiye ve minik tatl\u0131lar\u0131m\u0131n hepsi ayn\u0131 yerde topland\u0131.\n\n\n\nBeze, makaronun kuzenidir: patates proteinli vegan beze tarifine de bir g\u00f6z at.\n\n\n\nLaktozsuz limonlu makaronlar nedir?\n\n\n\nBunlar, temelinde badem ve pudra \u015fekeri bulunan, do\u011fal olarak gl\u00fctensiz makaronlar; i\u00e7leri yumurta ve s\u00fct \u00fcr\u00fcnleri kullan\u0131lmadan pi\u015firilen bir limon kremas\u0131yla dolduruluyor. Kabuklar \u0130talyan merengiyle, yani \u00e7\u0131rp\u0131lm\u0131\u015f yumurta aklar\u0131na s\u0131cak \u015feker \u015furubu d\u00f6k\u00fclerek haz\u0131rlan\u0131yor: bu mereng daha dayan\u0131kl\u0131, daha parlak ve p\u00fcr\u00fczs\u00fcz kabuklar elde etmeyi kolayla\u015ft\u0131r\u0131yor.\n\n\n\nTarifi \u00fc\u00e7 b\u00f6l\u00fcm olarak d\u00fc\u015f\u00fcnebilirsin. \u00d6nce tant pour tant, yani e\u015fit miktarda badem unu ve pudra \u015fekeri kar\u0131\u015f\u0131m\u0131; ard\u0131ndan \u0130talyan merengi ve son olarak limon kremas\u0131. B\u00fct\u00fcn\u00fcn g\u00fczelli\u011fi z\u0131tl\u0131klarda: d\u0131\u015f\u0131 kuru ve ince, i\u00e7i daha yumu\u015fak; damakta kal\u0131c\u0131, belirgin bir ek\u015filikle tamamlan\u0131yor.\n\n\n\nAna malzemeler\n\n\n\nBadem unu ve pudra \u015fekeri tant pour tant kar\u0131\u015f\u0131m\u0131n\u0131 olu\u015fturur: kabu\u011fun temel malzemesi budur ve ne kadar ince oldu\u011fu pi\u015ferken hemen belli olur. Kabu\u011fu soyulmu\u015f bademden ekstra ince \u00e7ekilmi\u015f badem unu kullan; Blue Diamond g\u00fcvenilir bir se\u00e7enektir. Renk vermek i\u00e7in s\u0131v\u0131 g\u0131da boyalar\u0131ndan ka\u00e7\u0131n; bunlar su ekleyerek hamuru fazla suland\u0131r\u0131r. Sar\u0131 toz g\u0131da boyas\u0131 (veya pasta ya da jel boya) kullan; tercihen Hobbyland gibi do\u011fal bir markay\u0131 se\u00e7.\n\n\n\nYumurta aklar\u0131 iki ayr\u0131 a\u015famada kullan\u0131l\u0131r ve bir k\u0131sm\u0131 \u201cdinlendirilmi\u015f\u201d olmal\u0131d\u0131r. Buzdolab\u0131nda birka\u00e7 g\u00fcn bekletmek, protein yap\u0131s\u0131n\u0131 daha \u201cgev\u015fek\u201d h\u00e2le getirir; b\u00f6ylece aklar daha fazla hacim kazanarak \u00e7\u0131rp\u0131l\u0131r ve iyi bir \u0130talyan merengi haz\u0131rlamay\u0131 kolayla\u015ft\u0131r\u0131r. Vaktin yoksa yerine \u015fi\u015fede sat\u0131lan s\u0131v\u0131 yumurta ak\u0131 kullanabilirsin.\n\n\n\nLimon kremas\u0131 pirin\u00e7 unu ve agar-agar ile koyula\u015ft\u0131r\u0131l\u0131r, ard\u0131ndan so\u011fuk bitkisel tereya\u011f\u0131 \u00e7\u0131rp\u0131larak yedirilir. Tereya\u011f\u0131 i\u00e7in blok h\u00e2lindeki Naturli en iyi se\u00e7enek; Miyokos da e\u015fde\u011fer bir alternatif. Planlama a\u00e7\u0131s\u0131ndan bu kremay\u0131 \u00f6nceden haz\u0131rla: s\u0131kma torbas\u0131yla \u015fekil verilebilecek kadar sertle\u015fmesi i\u00e7in buzdolab\u0131nda birka\u00e7 saat beklemesi gerekiyor.\n\n\n\nKahve tepsisine ev yap\u0131m\u0131 gl\u00fctensiz Ferrero Rocher de ekle.\n\n\n\nTeknik p\u00fcf noktalar\u0131 ve ka\u00e7\u0131n\u0131lmas\u0131 gereken hatalar\n\n\n\nMakaronlar g\u00f6z karar\u0131 \u00f6l\u00e7\u00fcleri affetmez; pastanelerde bu kadar pahal\u0131 olmalar\u0131n\u0131n nedenlerinden biri de budur. Her \u015fey tart\u0131l\u0131r, \u201cka\u015f\u0131kla\u201d \u00f6l\u00e7\u00fclmez: bir teraziye ve gram\u0131 gram\u0131na \u00f6l\u00e7\u00fclere ihtiyac\u0131n var, \u00e7\u00fcnk\u00fc hacim \u00f6l\u00e7\u00fcleri ayn\u0131 hassasiyeti sa\u011flamaz.\n\n\n\nLimon kremas\u0131: pi\u015firme, so\u011futma, k\u0131vam\n\n\n\nTencerede pirin\u00e7 unu, agar-agar ve \u015fekeri kar\u0131\u015ft\u0131r; ard\u0131ndan suyu, rendelenmi\u015f limon kabu\u011funu ve limon suyunu ekle. Orta ate\u015fte s\u00fcrekli kar\u0131\u015ft\u0131rarak kaynay\u0131p koyula\u015fana kadar pi\u015fir, sonra ocaktan al.\n\n\n\nSo\u011fuk bitkisel tereya\u011f\u0131n\u0131 eklemeden \u00f6nce kreman\u0131n yakla\u015f\u0131k 50\u00b0C'ye kadar so\u011fumas\u0131n\u0131 bekle. P\u00fcr\u00fczs\u00fcz, tanesiz bir k\u0131vam elde edene kadar blenderdan ge\u00e7ir.\n\n\n\nArd\u0131ndan bir kaba aktar, stre\u00e7 filmi kreman\u0131n y\u00fczeyine de\u011fecek \u015fekilde kapat ve birka\u00e7 saat buzdolab\u0131na koy. K\u0131vam\u0131n\u0131 bulmas\u0131 ve s\u0131kma torbas\u0131ndan s\u0131k\u0131ld\u0131\u011f\u0131nda \u015feklini koruyacak kadar sertle\u015fmesi gerekiyor. (Not: baz\u0131 \u00e7ikolatal\u0131 ganajlar buzdolab\u0131nda uzun saatler beklerse s\u0131k\u0131lamayacak kadar sertle\u015febilir.)\n\n\n\n\u0130talyan merengi: \u015furup, d\u00f6kme ve \u00e7\u0131rpmay\u0131 b\u0131rakma an\u0131\n\n\n\n\u015eurup, \u015feker ve az miktarda suyla haz\u0131rlan\u0131r: bu ayr\u0131nt\u0131 kristalle\u015fmeyi \u00f6nlemeye yard\u0131mc\u0131 olur. \u015eurubu 118-120\u00b0C'ye kadar pi\u015fir; ne daha az ne daha fazla.\n\n\n\nBu s\u0131rada yumurta aklar\u0131n\u0131 mikserle yaln\u0131zca hafif\u00e7e k\u00f6p\u00fcrene kadar \u00e7\u0131rp. Ard\u0131ndan mikseri d\u00fc\u015f\u00fck h\u0131za al\u0131p s\u0131cak \u015furubu ince ve kesintisiz bir ak\u0131\u015fla d\u00f6k; sonra y\u00fcksek h\u0131za ge\u00e7erek 4-6 dakika \u00e7\u0131rp. Mikser \u00e7al\u0131\u015f\u0131rken makaron hamurunu haz\u0131rlamaya ba\u015flayabilirsin.\n\n\n\nMereng sert, parlak ve h\u00e2l\u00e2 hafif \u0131l\u0131kken \u00e7\u0131rpmay\u0131 b\u0131rak. \u00c7ok uzun devam edersen bu k\u0131vam\u0131 ka\u00e7\u0131r\u0131rs\u0131n: fazla \u00e7\u0131rpma; daha p\u00fcr\u00fczs\u00fcz ve parlak kabuklar sa\u011flayan o hafif s\u0131cak merengi hedefle.\n\n\n\nTant pour tant ve makaronaj: incelik, \u015ferit k\u0131vam\u0131 ve do\u011fru denge\n\n\n\nKabuklar\u0131n y\u00fczeyini p\u00fcr\u00fczs\u00fczle\u015ftirmek i\u00e7in badem unu ve pudra \u015fekerini mutfak robotunda olabildi\u011fince ince \u00e7ek, ard\u0131ndan ince bir elekten ge\u00e7ir. Bu i\u015flem iri taneleri ay\u0131r\u0131r ve kar\u0131\u015f\u0131m\u0131n ger\u00e7ekten homojen olmas\u0131n\u0131 sa\u011flar.\n\n\n\nArd\u0131ndan tant pour tant kar\u0131\u015f\u0131m\u0131n\u0131 yumurta ak\u0131n\u0131n bir k\u0131sm\u0131yla, mikserin d\u00fcz kar\u0131\u015ft\u0131r\u0131c\u0131 aparat\u0131yla kar\u0131\u015ft\u0131rarak bir hamur olu\u015ftur. Merengin \u2153'\u00fcn\u00fc bu hamura ekle ve tamamen kar\u0131\u015fana kadar d\u00fc\u015f\u00fck h\u0131zda kar\u0131\u015ft\u0131r.\n\n\n\nKalan merengi iki seferde, katlayarak ve \u015ferit k\u0131vam\u0131na gelene kadar yedir. Burada do\u011fru dengeyi yakalamak gerekir: az kar\u0131\u015ft\u0131r\u0131lm\u0131\u015f hamur koyu kal\u0131r, iyi yay\u0131lmaz ve neredeyse \u201chamburger ekme\u011fi\u201d gibi kal\u0131n, mat kabuklar verir. Fazla kar\u0131\u015ft\u0131r\u0131lm\u0131\u015f hamur ise \u00e7ok ak\u0131\u015fkan olur, s\u0131karken h\u0131zla yay\u0131l\u0131r ve ince kabuklara d\u00f6n\u00fc\u015f\u00fcr. \u0130\u015faret hemen kendini g\u00f6sterir: fazla kar\u0131\u015ft\u0131r\u0131ld\u0131ysa \u00e7ok h\u0131zl\u0131 yay\u0131l\u0131r; az kar\u0131\u015ft\u0131r\u0131ld\u0131ysa s\u0131k\u0131ld\u0131ktan sonra neredeyse hi\u00e7 hareket etmez.\n\n\n\nS\u0131kma, kabuk ba\u011flatma, pi\u015firme\n\n\n\nS\u0131kmak i\u00e7in 10 numara duy kullan ve yakla\u015f\u0131k 4 cm \u00e7ap\u0131nda yuvarlaklar olu\u015ftur. Bunlar\u0131 pi\u015firme k\u00e2\u011f\u0131d\u0131 yerine silikon mat\u0131n \u00fczerine s\u0131k: hamur daha d\u00fczenli yay\u0131l\u0131r ve kabuklar daha e\u015fit olur.\n\n\n\nTepsiye s\u0131kmay\u0131 bitirdikten sonra hamurlar\u0131n d\u00fczle\u015fmesi i\u00e7in tepsiyi birka\u00e7 kez tezg\u00e2ha vur, ard\u0131ndan y\u00fczeydeki kabarc\u0131klar\u0131 k\u00fcrdanla patlat. S\u0131ra kurutmaya geliyor: mutfa\u011f\u0131ndaki neme g\u00f6re 30-60 dakika. Y\u00fczey h\u00e2l\u00e2 nemliyken f\u0131r\u0131na verme; \u00fczerinde parma\u011f\u0131n\u0131 gezdirdi\u011finde bozulmayacak kadar bir zar olu\u015fmu\u015f olmal\u0131. Aksi h\u00e2lde kabuklar \u00e7atlar veya \u015fekilleri bozulur.\n\n\n\nBoyutlar\u0131na g\u00f6re 150\u00b0C'de 16\u201318 dakika pi\u015fir. Silikon mattan (veya pi\u015firme k\u00e2\u011f\u0131d\u0131ndan) ay\u0131rmadan \u00f6nce so\u011fumalar\u0131n\u0131 bekle; yoksa par\u00e7alan\u0131rlar.\n\n\n\nBirle\u015ftirme ve olgunla\u015ft\u0131rma\n\n\n\nKabuklar\u0131 boyutlar\u0131na g\u00f6re e\u015fle\u015ftir, ard\u0131ndan \u00e7iftleri birinin bombeli y\u00fcz\u00fc yukar\u0131da, di\u011ferininki a\u015fa\u011f\u0131da olacak \u015fekilde diz. Limon kremas\u0131 so\u011fuk olmal\u0131: s\u0131kma torbas\u0131na doldur, ortaya f\u0131nd\u0131k b\u00fcy\u00fckl\u00fc\u011f\u00fcnde bir par\u00e7a s\u0131k, di\u011fer kabukla kapat ve kreman\u0131n yay\u0131lmas\u0131 i\u00e7in \u00e7ok hafif\u00e7e bast\u0131r.\n\n\n\nSonra onlar\u0131 ayn\u0131 g\u00fcn yeme. Pi\u015firme k\u00e2\u011f\u0131d\u0131 serilmi\u015f, hava ge\u00e7irmez bir kutuda buzdolab\u0131na koy; bir gece veya en az 24 saat beklet (24 ile 28 saat hesapla). Bu olgunla\u015fma s\u00fcresi, kabu\u011fun dolguyu emmesini sa\u011flar: ortas\u0131 daha sak\u0131z\u0131ms\u0131 bir doku kazan\u0131r, d\u0131\u015f\u0131 ise hafif \u00e7\u0131t\u0131rl\u0131\u011f\u0131n\u0131 korur.\n\n\n\nSaklama\n\n\n\nUygun \u015fekilde sakland\u0131klar\u0131nda buzdolab\u0131nda 7 g\u00fcne kadar dayan\u0131rlar; hem dokular\u0131 hem de lezzetleri zamanla g\u00fczelle\u015fir. Her durumda, ayn\u0131 g\u00fcn yenmek i\u00e7in uygun de\u011filler: buzdolab\u0131nda en az 24 saat olgunla\u015fmalar\u0131 gerekiyor.\n\n\n\nOnlar\u0131 6 haftaya kadar dondurarak da saklayabilirsin. Servis etmek i\u00e7in buzdolab\u0131nda en az 3 saat veya bir gece boyunca \u00e7\u00f6zd\u00fcr: bu yava\u015f \u00e7\u00f6zd\u00fcrme, kabuklar\u0131n dondurma s\u0131ras\u0131nda olu\u015fan nemi yeniden emmesine yard\u0131mc\u0131 olur.\n\n\n\nAyn\u0131 badem ailesinden, farkl\u0131 bir bi\u00e7imde: gl\u00fctensiz armutlu frangipan tart.\n\n\n\nDi\u011fer t\u00fcm gl\u00fctensiz tariflerim burada bir arada.\n\n\n\nTarif, \u015fef Rommel Reyes taraf\u0131ndan geli\u015ftirildi. \u00c7al\u0131\u015fmalar\u0131n\u0131 Instagram hesab\u0131nda, Substack b\u00fclteninde ve YouTube kanal\u0131nda bulabilirsin.\n\n\n\n\n\n\tLimon kremal\u0131 laktozsuz makaronlar (glutensiz)\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t140 g limon suyu2 limonun rendelenmi\u015f kabu\u011fu10 g su100 g \u015feker25 g pirin\u00e7 unu2 g agar agar tozu140 g Naturli veya Miyokos vegan tereya\u011f\u0131250 g badem unu, tercihen Blue Diamond250 g pudra \u015fekeri90 g yumurta ak\u01310.5 g sar\u0131 g\u0131da boyas\u0131 (toz, pasta veya jel), ya da gerekti\u011fi kadar90 g yumurta ak\u0131 (dinlendirilmi\u015f)225 g \u015feker65 g su\t\n\t\n\t\tCuisson de la cr\u00e8me au citronPirin\u00e7 ununu, agar agar\u0131 ve \u015fekeri bir tencerede kar\u0131\u015ft\u0131r.Suyu, limon kabu\u011fu rendesini ve limon suyunu ekle, ard\u0131ndan orta ate\u015fte s\u00fcrekli kar\u0131\u015ft\u0131rarak kaynay\u0131p koyula\u015fana kadar pi\u015fir.Ocaktan al.Limon kremas\u0131n\u0131 yakla\u015f\u0131k 50\u00b0C'ye kadar so\u011fumaya b\u0131rak.So\u011fuk vegan tereya\u011f\u0131n\u0131 ekle ve p\u00fcr\u00fczs\u00fcz bir k\u0131vam elde edene kadar blenderdan ge\u00e7ir.Bir kaba aktar, stre\u00e7 filmle \u00f6rt ve k\u0131vam al\u0131p s\u0131kma torbas\u0131yla s\u0131k\u0131labilecek kadar sertle\u015fene kadar birka\u00e7 saat buzdolab\u0131nda beklet.R\u00e9alisation de la meringue italienneSuyu ve \u015fekeri k\u00fc\u00e7\u00fck bir tencerede 118-120\u00b0C'ye ula\u015fana kadar kaynat.Yumurta aklar\u0131n\u0131 stand mikserde hafif\u00e7e k\u00f6p\u00fcrene kadar \u00e7\u0131rp.H\u0131z\u0131 d\u00fc\u015f\u00fcr, ard\u0131ndan s\u0131cak \u015feker \u015furubunu ince ve kesintisiz bir ak\u0131\u015fla ekle.H\u0131z\u0131 art\u0131r ve 4-6 dakika \u00e7\u0131rpmaya devam et.Mereng \u00e7\u0131rp\u0131l\u0131rken makaron harc\u0131n\u0131 haz\u0131rlamaya ba\u015fla.\u0130talyan merengi sert, parlak ve hafif \u0131l\u0131k oldu\u011funda \u00e7\u0131rpmay\u0131 b\u0131rak.P\u00e2te tant pour tant - Appareil \u00e0 macaronsBadem ununu ve pudra \u015fekerini m\u00fcmk\u00fcn oldu\u011funca ince bir toz elde edene kadar mutfak robotundan ge\u00e7ir, ard\u0131ndan ince bir elekten ele.Badem unlu kar\u0131\u015f\u0131m\u0131 yumurta ak\u0131yla birlikte d\u00fcz kar\u0131\u015ft\u0131r\u0131c\u0131 u\u00e7 tak\u0131l\u0131 mikserde hamur olu\u015fana kadar kar\u0131\u015ft\u0131r.Merengin 1\/3'\u00fcn\u00fc bademli hamura ekle ve tamamen kar\u0131\u015fana kadar d\u00fc\u015f\u00fck h\u0131zda \u00e7\u0131rp.Kalan \u0130talyan merengini 2 seferde ekleyip har\u00e7 \u015ferit gibi akacak k\u0131vama gelene kadar kar\u0131\u015ft\u0131r.Ne fazla ne de az kar\u0131\u015ft\u0131r.Fazla kar\u0131\u015ft\u0131r\u0131lan har\u00e7 s\u0131k\u0131l\u0131rken h\u0131zla yay\u0131l\u0131r; yeterince kar\u0131\u015ft\u0131r\u0131lmayan har\u00e7 ise \u00e7ok koyu olur ve s\u0131k\u0131ld\u0131ktan sonra neredeyse hi\u00e7 yay\u0131lmaz.\u0130kisinin aras\u0131ndaki do\u011fru k\u0131vam\u0131 yakala.Cuisson des coques de macarons10 numaral\u0131 duy kullanarak harc\u0131, Silpat veya silikon pi\u015firme mat\u0131 serili bir tepsiye yakla\u015f\u0131k 4 cm \u00e7ap\u0131nda daireler halinde s\u0131k.Harc\u0131n d\u00fczle\u015fmesi i\u00e7in tepsiyi birka\u00e7 kez tezg\u00e2ha vur, ard\u0131ndan y\u00fczeydeki kabarc\u0131klar\u0131 bir k\u00fcrdanla patlat.Mutfa\u011f\u0131n\u0131n nem oran\u0131na g\u00f6re makaron kabuklar\u0131n\u0131 30-60 dakika, y\u00fczeyleri kabuk ba\u011flayana kadar beklet.Makaron kabuklar\u0131 h\u00e2l\u00e2 nemliyse f\u0131r\u0131na verme.Makaron kabuklar\u0131 yeterince kurudu\u011funda, boyutlar\u0131na g\u00f6re 150\u00b0C'de 16\u201318 dakika pi\u015fir.Silikon mattan veya pi\u015firme k\u00e2\u011f\u0131d\u0131ndan ay\u0131rmadan \u00f6nce so\u011fumaya b\u0131rak.Montage des macaronsMakaron kabuklar\u0131n\u0131 boyutlar\u0131na g\u00f6re e\u015fle\u015ftir, ard\u0131ndan \u00e7iftleri birinin \u00fcst y\u00fcz\u00fc yukar\u0131, di\u011ferinin \u00fcst y\u00fcz\u00fc a\u015fa\u011f\u0131 bakacak \u015fekilde tepsiye diz.Bir s\u0131kma torbas\u0131n\u0131 so\u011fuk limon kremas\u0131yla doldur, ard\u0131ndan bir makaron kabu\u011funun ortas\u0131na f\u0131nd\u0131k b\u00fcy\u00fckl\u00fc\u011f\u00fcnde dolgu s\u0131k.Di\u011fer makaron kabu\u011funu \u00fczerine yerle\u015ftir ve limon kremas\u0131n\u0131 yaymak i\u00e7in hafif\u00e7e bast\u0131r.Servis etmeden \u00f6nce dolgulu makaronlar\u0131, pi\u015firme k\u00e2\u011f\u0131d\u0131 serili hava ge\u00e7irmez bir saklama kab\u0131nda buzdolab\u0131nda bir gece boyunca veya en az 24 saat beklet.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/171744","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/comments?post=171744"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/171744\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/164262"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=171744"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=171744"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=171744"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}