{"id":162,"date":"2020-07-07T11:42:03","date_gmt":"2020-07-07T09:42:03","guid":{"rendered":"https:\/\/blog.chocolats-louis.com\/?p=162"},"modified":"2020-07-07T11:42:03","modified_gmt":"2020-07-07T09:42:03","slug":"les-secrets-dun-macaron-parfait","status":"publish","type":"post","link":"https:\/\/www.interflora.fr\/blog\/les-secrets-dun-macaron-parfait\/","title":{"rendered":"Les secrets d’un macaron parfait"},"content":{"rendered":"\n

En Cor\u00e9e, on l\u2019appelle \u201cmakarong\u201d et au Japon \u201cmakaron\u201d: c\u2019est dire \u00e0 quel point le macaron est d\u00e9sormais une star mondiale. Redevenu furieusement tendance ces derni\u00e8res ann\u00e9es, le macaron est une sp\u00e9cialit\u00e9 pourtant ancienne dans la p\u00e2tisserie fran\u00e7aise<\/a>. Rabelais l\u2019\u00e9voquait d\u00e9j\u00e0 et on dit que c\u2019est Catherine de M\u00e9dicis<\/a> qui importa avec elle les \u201cmaccharone<\/strong>\u201d depuis l\u2019Italie au XVIe si\u00e8cle. <\/p>\n\n\n\n

Lors du mariage de Louis XIV, un p\u00e2tissier du Pays basque c\u00f4t\u00e9 fran\u00e7ais, M.Adam de St Jean-de-Luz, lui en offrit. Le macaron entretient donc une histoire d\u2019amour ancienne avec la France<\/strong> qui, sans \u00eatre sa terre de naissance, est ind\u00e9niablement son pays d\u2019adoption. Pour autant, les recettes de ce petit g\u00e2teau iconique n\u2019ont pas toujours \u00e9t\u00e9 \u00e9crites, ni coh\u00e9rentes entre elles, aujourd\u2019hui encore il en existe de multiple. Alors, comment faire un macaron ? <\/p>\n\n\n\n

Voici quelques conseils suivis par les professionnels pour un macaron parfait. <\/strong><\/p>\n\n\n\n

Macaronner : un geste incontournable<\/strong> <\/h2>\n\n\n\n

R\u00e9aliser un macaron a longtemps eu la r\u00e9putation, en p\u00e2tisserie, d\u2019\u00eatre un v\u00e9ritable d\u00e9fi quasi-impossible \u00e0 relever pour des p\u00e2tissiers non-professionnels. Composer les deux coques du macaron dit \u201c\u00e0 la Parisienne\u201d (apparu vers 1830), avec leur surface parfaitement lisse et leur collerette, peut encore effrayer nombre d\u2019amateurs de gourmandises. <\/p>\n\n\n\n

Comment faire un macaron lisse, brillant et r\u00e9gulier ?<\/strong> <\/p>\n\n\n\n

Il existe en r\u00e9alit\u00e9 des petites astuces qui permettent de r\u00e9ussir presque \u00e0 coup s\u00fbr. La premi\u00e8re est de choisir des oeufs l\u00e9g\u00e8rement vieillis<\/strong>, et non des oeufs trop frais. Il est aussi recommand\u00e9 de les sortir, le cas \u00e9ch\u00e9ant, au moins la veille du r\u00e9frig\u00e9rateur<\/a><\/strong>. Ensuite, il est indispensable de macaronner<\/strong>, c\u2019est-\u00e0-dire incorporer les blancs mont\u00e9s en neige au m\u00e9lange poudre d\u2019amande\/sucre glace par un geste r\u00e9gulier qui produit un beau ruban de p\u00e2te \u00e0 macaron<\/strong>. <\/p>\n\n\n\n

\"\"<\/figure><\/div>\n\n\n\n

Et pour finir, comment obtenir un beau \u201ccro\u00fbtage<\/strong>\u201d ? En laissant quelques instants le macaron \u00e0 l\u2019air libre avant d\u2019enfourner<\/strong>. Voil\u00e0 quelques-un des petits gestes qui donneront aux macarons l\u2019apparence la plus agr\u00e9able, et leur d\u00e9licieuse texture \u00e0 la fois craquante et fondante. Il ne faut pas, non plus, n\u00e9gliger la ganache qui les lie.<\/p>\n\n\n\n

A lire aussi : comment faire ses chocolats maison ?<\/a><\/p>\n\n\n\n

La ganache : tout un art<\/strong><\/h2>\n\n\n\n

R\u00e9pondre \u00e0 la question \u201ccomment faire un macaron ?<\/strong>\u201d c\u2019est aussi r\u00e9pondre \u00e0 \u201ccomment faire une bonne ganache ?<\/strong>\u201d. Et pour cause, c\u2019est le lien qui va sublimer les deux coques a\u00e9riennes du macaron. <\/p>\n\n\n\n

Il est possible de r\u00e9aliser des ganaches de toutes sortes, de tous parfums et de toutes couleurs. C\u2019est d\u2019ailleurs \u00e0 l\u2019aube des ann\u00e9es 2000 \u00e0 Paris qu\u2019est apparue la tendance des macarons alliant plusieurs saveurs et couleurs, entre coques et ganaches<\/strong>. <\/p>\n\n\n\n

Pour donner une consistance l\u00e9g\u00e8re et a\u00e9rienne \u00e0 cette partie essentielle du macaron, on peut opter pour une ganache mont\u00e9e. Qu\u2019est-ce qu\u2019une ganache mont\u00e9e ? <\/strong>Une ganache r\u00e9alis\u00e9e \u00e0 partir d\u2019une partie de cr\u00e8me liquide port\u00e9e \u00e0 \u00e9bullition et une partie froide, puis on vient foisonner le tout au robot pour y incorporer de l\u2019air<\/strong>. Voil\u00e0 comment faire un macaron digne des meilleurs ma\u00eetres-p\u00e2tissiers. Et vous, quels sont vos macarons pr\u00e9f\u00e9r\u00e9s ? <\/p>\n","protected":false},"excerpt":{"rendered":"

En Cor\u00e9e, on l\u2019appelle \u201cmakarong\u201d et au Japon \u201cmakaron\u201d: c\u2019est dire \u00e0 quel point le macaron est d\u00e9sormais une star […]<\/p>\n","protected":false},"author":1,"featured_media":163,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[191],"tags":[192],"class_list":["post-162","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chocolat","tag-chocolat"],"uagb_featured_image_src":{"full":false,"thumbnail":false,"medium":false,"medium_large":false,"large":false,"1536x1536":false,"2048x2048":false},"uagb_author_info":{"display_name":"admin","author_link":"https:\/\/www.interflora.fr\/blog\/author\/admin\/"},"uagb_comment_info":0,"uagb_excerpt":"En Cor\u00e9e, on l\u2019appelle \u201cmakarong\u201d et au Japon \u201cmakaron\u201d: c\u2019est dire \u00e0 quel point le macaron est d\u00e9sormais une star […]","yoast_meta":{"title":"","description":""},"_links":{"self":[{"href":"https:\/\/www.interflora.fr\/blog\/wp-json\/wp\/v2\/posts\/162","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.interflora.fr\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.interflora.fr\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.interflora.fr\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.interflora.fr\/blog\/wp-json\/wp\/v2\/comments?post=162"}],"version-history":[{"count":0,"href":"https:\/\/www.interflora.fr\/blog\/wp-json\/wp\/v2\/posts\/162\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.interflora.fr\/blog\/wp-json\/wp\/v2\/media?parent=162"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.interflora.fr\/blog\/wp-json\/wp\/v2\/categories?post=162"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.interflora.fr\/blog\/wp-json\/wp\/v2\/tags?post=162"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}