{"id":990,"date":"2015-06-30T10:43:17","date_gmt":"2015-06-30T09:43:17","guid":{"rendered":"http:\/\/macaronsundco.com\/?p=990"},"modified":"2024-02-14T10:35:20","modified_gmt":"2024-02-14T09:35:20","slug":"exotische-macarons","status":"publish","type":"post","link":"https:\/\/macaronsundco.com\/de\/exotische-macarons\/","title":{"rendered":"Exotische Macarons"},"content":{"rendered":"\n
\"\"<\/figure><\/div>\n\n\n\n\n\n\n\n

Mit Mango, Maracuja und Kokosnuss… feurige Stimmung<\/strong> <\/span>\u2600\ufe0f<\/h3>\n\n\n\n\u2003\n\u2003\n\n\n\n

Mango-Macarons<\/span><\/strong><\/h3>\n\n\n\n

Macarons-H\u00e4lften mit ein bisschen gelber Lebensmittelfarbe<\/a> nach meinem Macarons-Grundrezept<\/a> backen.<\/p>\n\n\n\n

ZUTATEN f\u00fcr die F\u00fcllung (f\u00fcr ca. 50 kleine Macarons)
55 g  Mango-P\u00fcree*
170 g  wei\u00dfe Schokolade<\/a>
10 g  Butter<\/p>\n\n\n\n

* Ein reifes Mango-St\u00fcck einfach mixen.<\/p>\n\n\n\n

Schokolade hacken und im Wasserbad schmelzen lassen.
Mango-P\u00fcree auf die geschmolzene Schokolade gie\u00dfen und kr\u00e4ftig vermengen.
Dann die Butter in kleinen St\u00fccken dazugeben und gut mischen, bis die Ganache sch\u00f6n glatt ist.
Die Ganache in einen Spritzbeutel f\u00fcllen und kalt stellen, bis sie fest geworden ist (mindestens 2 Stunden, im Idealfall am Vortag).<\/p>\n\n\n\n

Eine Stunde fr\u00fcher die F\u00fcllung herausnehmen und dann die Macarons f\u00fcllen.<\/p>\n\n\n\n\u2003\n\u2003\n\n\n\n

Maracuja-Macarons<\/span><\/strong><\/h3>\n\n\n\n

Unter den vielen Geheimnissen von Pierre Herm\u00e9, dem franz\u00f6sischen P\u00e2tissier, Entdeckung der erstaunlichen Beziehung zwischen Milchschokolade und Maracuja!<\/p>\n\n\n\n

Macarons-H\u00e4lften mit ein bisschen oranger Lebensmittelfarbe<\/a> nach meinem Macarons-Grundrezept<\/a> backen.<\/p>\n\n\n\n

ZUTATEN f\u00fcr die F\u00fcllung (f\u00fcr ca. 50 kleine Macarons)
3 oder 4 Passionsfr\u00fcchte*
165 g  Milchschokolade
10 g  Butter<\/p>\n\n\n\n

* Eine Passionsfrucht ist reif, wenn die Schale runzlig wird. Wenn sie noch glatt ist, einfach auf Raumtemperatur 1 oder 2 Tage zur Weiterreifung noch ruhen lassen.<\/p>\n\n\n\n

Ein feinmaschiges Sieb auf eine Schale legen. Passionfr\u00fcchte halbieren und mit einem L\u00f6ffel auf dem Sieb aush\u00f6hlen. Dann das Mark mit einem Spatel ausdr\u00fccken, um den Saft auszuquetschen, bis nur Kerne im Sieb \u00fcbrig bleiben. 55 g Saft wiegen. Kerne eventuell beiseite stellen, um die Macarons zu dekorieren.<\/p>\n\n\n\n

Schokolade hacken und im Wasserbad schmelzen lassen.
Maracuja-Saft auf die geschmolzene Schokolade gie\u00dfen und kr\u00e4ftig vermengen.
Dann die Butter in kleinen St\u00fccken dazugeben und gut mischen, bis die Ganache sch\u00f6n glatt ist.
Die Ganache in einen Spritzbeutel f\u00fcllen und kalt stellen, bis sie fest geworden ist (mindestens 2 Stunden, im Idealfall am Vortag).<\/p>\n\n\n\n

Eine Stunde fr\u00fcher die F\u00fcllung herausnehmen und dann die Macarons f\u00fcllen.<\/p>\n\n\n\n\u2003\n\u2003\n\n\n\n

Kokos-Macarons<\/span><\/strong><\/h3>\n\n\n\n

Wenn Sie, wie ich, die BOUNTY Schokoriegel m\u00f6gen, werden Sie diese Kokosmacarons lieben!<\/p>\n\n\n\n

Macarons-H\u00e4lften nach meinem Macarons-Grundrezept<\/a> backen. Man braucht hier keine Farbe, nach dem Backen werden sie ganz normal beigefarben. Aber Sie k\u00f6nnen sie auch dekorieren: Vor dem Backen mit Kokosraspel leicht bestreuen.<\/p>\n\n\n\n

ZUTATEN f\u00fcr die F\u00fcllung (f\u00fcr ca. 50 kleine Macarons)
30 g  Kokosraspel
120 g  Milchschokolade
80 g  Kokosmilch<\/p>\n\n\n\n

In einer Pfanne Kokosraspel bei schwacher Hitze trocken r\u00f6sten.
Schokolade hacken und im Wasserbad schmelzen lassen.
Kokosmilch aufkochen und auf die geschmolzene Schokolade schrittweise gie\u00dfen und kr\u00e4ftig vermengen.
Dann die ger\u00f6stete Kokosraspel dazugeben und gut mischen.
Die Ganache in einen Spritzbeutel f\u00fcllen und kalt stellen, bis sie fest geworden ist (mindestens 2 Stunden, im Idealfall am Vortag).<\/p>\n\n\n\n

Eine Stunde fr\u00fcher die F\u00fcllung herausnehmen und dann die Macarons f\u00fcllen.<\/p>\n\n\n\n

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

Lassen Sie es sich schmecken \ud83e\udd65 \ud83c\udf34<\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":6617,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"_wpas_customize_per_network":false,"jetpack_post_was_ever_published":false},"categories":[493743866,645426801],"tags":[3023436,1928530,2918845,544505,58387,290002,645426840,78785],"class_list":["post-990","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","category-macarons","tag-exotische-fruchte","tag-glutenfrei","tag-kokosnuss","tag-macaron","tag-mango","tag-maracuja","tag-passionfrucht","tag-rezept"],"yoast_head":"\nExotische 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