{"id":8275,"date":"2023-10-23T00:48:01","date_gmt":"2023-10-22T21:48:01","guid":{"rendered":"https:\/\/andrestover.com\/?p=8275"},"modified":"2023-10-23T00:48:01","modified_gmt":"2023-10-22T21:48:01","slug":"macaroons","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/macaroons\/","title":{"rendered":"Makroonid"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Otsustasime Kristaga valmistada k\u00fcpsisev\u00e4ljakutse raames ka makroone. Kuna minnul endal puudus tunnetus nende tegemiseks ja Krista oli neid valmistanid Ragne V\u00e4rki suurep\u00e4rase toidublogi juhendite j\u00e4rgi, siis me kasutasime alustuseks minimaalselt muudetuna neid juhendeid, mida sellest blogist leida v\u00f5ib.<br>Saime makroone teha kaks korda, esimene tegu oli proovimiseks ja sellest ei tasu v\u00e4ga palju ja pikalt r\u00e4\u00e4kida, aga vaja oli vedelamat tainast, peenemat mandlijahu ja mis peamine \u2013 makroonid ei \u00f5nnestunud enamuses t\u00e4nu sellele spetsiaalsele silikoonmatile.<br>Kui me kasutasime tavalist k\u00fcpsetuspaberit, siis olukord muutus drastiliselt.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2023\/10\/Makroon_blog1-1024x681.jpg\" alt=\"\" class=\"wp-image-8278\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2023\/10\/Makroon_blog1-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/10\/Makroon_blog1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/10\/Makroon_blog1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/10\/Makroon_blog1.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-red-color\">Valmistamise aeg: 1,5 tundi<br>Tase: keskmisest keerukam<br>Kogus: Umbes 40-45 makrooni<\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br>240 g mandlijahu<br>220 g tuhksuhkrut<br>Lisaks 220 g tuhksuhkrut ja 80 g kristallsuhkrut<br>200 g munavalget (seda tasuks kindlasti makroonide puhul kaaluda, mitte arvestada munade arvu j\u00e4rgi)<br>Natuke toiduv\u00e4rvi soovi korral<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Maasikakreem:<\/em><br>200 g k\u00f5lmutatud maasikaid<br>2-3 spl suhkrut<br>100 g v\u00f5id<br>100 g toorjuustu (Philadelphia n\u00e4iteks)<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2023\/10\/Makroon_blog2-1024x681.jpg\" alt=\"\" class=\"wp-image-8277\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2023\/10\/Makroon_blog2-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/10\/Makroon_blog2-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/10\/Makroon_blog2-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/10\/Makroon_blog2.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Valmistamine:<\/span><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Vala mandlijahu koos 220 g tuhksuhkruga k\u00f6\u00f6gikombaini purustajasse ja purusta mandlijahu h\u00e4sti peeneks. Mandlijahu ei saa purustada ilma tuhksuhkrut lisamata, sealt eraldub nii palju \u00f5li, et jahu on koheselt kleepunud ja t\u00fckkis. Lisa mandlijahule natuke toiduv\u00e4rvi ja sega.<\/li>\n\n\n\n<li>Vahusta munavalge koos 220 g tuhksuhkru ja 80 g kristallsuhkruga pehmeks l\u00e4ikivaks vahuks. Vaht ei tohi olla liiga tugev, see peab kergelt voolama.<\/li>\n\n\n\n<li>S\u00f5elu tiheda s\u00f5elaga munavalge segu hulka mandlijahu ja suhkru segu ning sega \u00f5rnalt spaatliga. \u00c4ra mikserda, sest see lisab taignasse \u00f5hku. Tainas peab tulema kergelt voolav.<\/li>\n\n\n\n<li>T\u00f5sta tainas pritskotti, kasuta \u00fcmaraotsalist otsikut ja pritsi k\u00fcpsetuspaberiga kaetud ahjupannile umbe 3 kuni 3,5 cm l\u00e4bim\u00f5\u00f5duga kettad. Tainas vajub h\u00e4sti kergelt laiemaks, ei ole vaja teha liiga suuri makroone.<\/li>\n\n\n\n<li>Lase makroonidega ahjupannil sirgelt lauale kukkuda 4-5 korda, et taignasse j\u00e4\u00e4nud \u00f5humullid v\u00e4ljuksid.<\/li>\n\n\n\n<li>Lase makroonidel seista toatemperatuuril 15 minutit.<\/li>\n\n\n\n<li>Kuumuta praeahi koos p\u00f6\u00f6rd\u00f5huga 125 kraadi juurde ja k\u00fcpseta makroone 25 minutit.<br>Ilmselt tuleb iga praeahju jaoks k\u00fcpsetusaega veidi timmida.<\/li>\n\n\n\n<li>Peale k\u00fcpsetamist lase makroonidel maha jahtuda. \u00d5igesti v\u00e4ljatulnud makroonidel on tekkinud iseloomulik kohev \u201ejalg\u201c ning smuti on need pealt siledad ning kui need paberilt \u00e4ra v\u00f5tta, siis ei ole alla tekkinud t\u00fchimikku, vaid makroonid on ka alt siledad.<\/li>\n\n\n\n<li>Samal ajal kui makroonid k\u00fcpsevad valmista kreem. Selleks keeda maasikaid suhkruga kuni vesi hakkab \u00e4ra aurustama. Purusta saumiksriga maasikad p\u00fcreeks, jahuta.<\/li>\n\n\n\n<li>Sega omavahel kokku toorjuust, v\u00f5i ja masikap\u00fcree. Mikserda \u00fchtlaseks.<\/li>\n\n\n\n<li>Kui makroonid on valmis ja jahtunud, siis kasutades pritskotti pritsi makrooni alumisele k\u00fcljele umbes 5 mm paksuselt kreemi ja suru teine makroon kreemile vastu. Sedasi t\u00e4ida k\u00f5ik makroonid.<\/li>\n\n\n\n<li>Aseta makroonid \u00fcle\u00f6\u00f6 k\u00fclmkappi, kus nende maitse muutub t\u00e4ielikumaks.<br>Valmis!!<\/li>\n<\/ol>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2023\/10\/Makroon_blog3-1024x681.jpg\" alt=\"\" class=\"wp-image-8276\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2023\/10\/Makroon_blog3-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/10\/Makroon_blog3-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/10\/Makroon_blog3-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/10\/Makroon_blog3.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<div id=\"themify_builder_content-8275\" data-postid=\"8275\" class=\"themify_builder_content themify_builder_content-8275 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Otsustasime Kristaga valmistada k\u00fcpsisev\u00e4ljakutse raames ka makroone. Kuna minnul endal puudus tunnetus nende tegemiseks ja Krista oli neid valmistanid Ragne V\u00e4rki suurep\u00e4rase toidublogi juhendite j\u00e4rgi, siis me kasutasime alustuseks minimaalselt muudetuna neid juhendeid, mida sellest blogist leida v\u00f5ib.Saime makroone teha kaks korda, esimene tegu oli proovimiseks ja sellest ei tasu v\u00e4ga palju ja pikalt r\u00e4\u00e4kida, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":8279,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,691,19],"tags":[449,365],"class_list":["post-8275","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kupsetised","category-cookies","category-rahvustoidud","tag-almond-flour","tag-french","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/8275","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=8275"}],"version-history":[{"count":24,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/8275\/revisions"}],"predecessor-version":[{"id":8303,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/8275\/revisions\/8303"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/8279"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=8275"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=8275"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=8275"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}