{"id":932,"date":"2015-06-30T10:41:21","date_gmt":"2015-06-30T09:41:21","guid":{"rendered":"http:\/\/macaronsundco.com\/?p=932"},"modified":"2020-05-06T22:49:04","modified_gmt":"2020-05-06T21:49:04","slug":"macarons-exotiques","status":"publish","type":"post","link":"https:\/\/macaronsundco.com\/fr\/macarons-exotiques\/","title":{"rendered":"Macarons exotiques \ud83c\udf34"},"content":{"rendered":"

Mangue, fruit de la passion et noix de coco… ambiance caliente<\/strong> \u2600<\/span><\/h4>\n

\"Macarons<\/h4>\n

Macaron Mangue<\/span><\/strong><\/h4>\n

Colorer les coques avec une pointe de colorant jaune, selon ma recette de base<\/a>.<\/p>\n

INGREDIENTS pour la ganache (pour env. 50 petits macarons)
\n55 g  Pur\u00e9e de Mangue *
\n170 g  Chocolat blanc (avec au moins 30% de cacao)
\n10 g  Beurre<\/p>\n

* Mixer simplement un morceau de mangue bien m\u00fbre.<\/p>\n

Hacher le chocolat et le faire fondre au bain-marie.
\nHors du feu, incorporer la pur\u00e9e de mangue au chocolat fondu en m\u00e9langeant vivement.
\nPuis ajouter le beurre coup\u00e9 en petits morceaux et m\u00e9langer jusqu’\u00e0 ce que la cr\u00e8me soit bien lisse.
\nMettre la ganache dans une poche \u00e0 douille et la conserver au frais jusqu’\u00e0 ce qu’elle devienne cr\u00e9meuse (au moins 2 heures, id\u00e9alement la veille).<\/p>\n

Sortir votre ganache une demie-heure avant et en garnir la moiti\u00e9 des coques. Les recouvrir des autres coques en pressant l\u00e9g\u00e8rement.<\/p>\n

Macaron Passion<\/span><\/strong><\/h4>\n

D\u00e9couverte parmi les secrets du p\u00e2tissier Pierre Herm\u00e9, l’alliance du chocolat au lait et du fruit de la passion est d\u00e9tonante !<\/p>\n

Colorer les coques avec une pointe de colorant orange (ou jaune et rouge), selon ma recette de base<\/a>.<\/p>\n

INGREDIENTS pour la ganache (pour env. 50 petits macarons)
\n3 ou 4  Fruits de la passion m\u00fbrs*
\n165 g  Chocolat au lait
\n10 g  Beurre<\/p>\n

* Les fruits de la passion sont m\u00fbrs lorsque leur peau est frip\u00e9e. S’ils sont encore lisses, les laisser \u00e0 temp\u00e9rature ambiante 1 ou 2 jours pour qu’ils m\u00fbrissent.<\/p>\n

Pr\u00e9parer une passoire fine pos\u00e9e sur un bol. Couper les fruits de la passion en deux et les \u00e9vider \u00e0 l’aide d’une cuill\u00e8re au-dessus de la passoire. Puis presser la pulpe avec une spatule pour en extraire le jus, jusqu’\u00e0 ce qu’il ne reste plus que les grains dans la passoire. Peser 55 g de jus. R\u00e9server \u00e9ventuellement les grains pour en d\u00e9corer vos macarons.<\/p>\n

Hacher le chocolat et le faire fondre au bain-marie.
\nHors du feu, incorporer le jus des fruits de la passion au chocolat fondu en m\u00e9langeant vivement.
\nPuis ajouter le beurre coup\u00e9 en petits morceaux et m\u00e9langer jusqu’\u00e0 ce que la cr\u00e8me soit bien lisse.
\nMettre la ganache dans une poche \u00e0 douille et la conserver au frais jusqu’\u00e0 ce qu’elle devienne cr\u00e9meuse (au moins 2 heures, id\u00e9alement la veille).<\/p>\n

Sortir votre ganache une demie-heure avant et en garnir la moiti\u00e9 des coques. Les recouvrir des autres coques en pressant l\u00e9g\u00e8rement.<\/p>\n

Macaron Coco<\/span><\/strong><\/h4>\n

Si, comme moi, vous aimez les barres chocolat\u00e9es BOUNTY, vous adorerez ces macarons !<\/p>\n

Confectionner les coques selon ma recette de base<\/a>. Pas besoin de les colorer, elles seront naturellement beige apr\u00e8s cuisson. Cependant vous pouvez les d\u00e9corer, en les saupoudrant l\u00e9g\u00e8rement avant cuisson de noix de coco r\u00e2p\u00e9e !<\/p>\n

INGREDIENTS pour la ganache (pour env. 50 petits macarons)
\n30 g  Noix de coco r\u00e2p\u00e9e
\n120 g  Chocolat au lait
\n80 g  Lait de coco<\/p>\n

Dans une po\u00eale \u00e0 sec, faire l\u00e9g\u00e8rement griller \u00e0 feu doux la noix de coco r\u00e2p\u00e9e – cela intensifiera son go\u00fbt. R\u00e9server.
\nHacher le chocolat et le faire fondre au bain-marie.
\nPorter le lait de coco \u00e0 \u00e9bullition.
\nHors du feu, le verser progressivement sur le chocolat fondu en m\u00e9langeant vivement avec une spatule.
\nPuis incorporer la noix de coco r\u00e2p\u00e9e \u00e0 la ganache.
\nMettre la ganache dans une poche \u00e0 douille et la conserver au frais jusqu’\u00e0 ce qu’elle devienne cr\u00e9meuse (au moins 2 heures, id\u00e9alement la veille).<\/p>\n

Sortir votre ganache une demie-heure avant et en garnir la moiti\u00e9 des coques. Les recouvrir des autres coques en pressant l\u00e9g\u00e8rement.<\/p>\n

\"Macarons<\/p>\n

R\u00e9galez-vous  \ud83c\udf34<\/p>","protected":false},"excerpt":{"rendered":"

Mangue, fruit de la passion et noix de coco… ambiance caliente \u2600 Macaron Mangue Colorer les coques avec une pointe de colorant jaune, selon ma recette de base. INGREDIENTS pour la ganache (pour env. 50 petits macarons) 55 g  Pur\u00e9e de Mangue * 170 g  Chocolat blanc (avec au moins 30% de cacao) 10 g […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_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},"categories":[493743783,134272733],"tags":[8350165,14914573,544505,1027770,32559],"class_list":["post-932","post","type-post","status-publish","format-standard","hentry","category--gourmandises","category-recettes","tag-fruit-de-la-passion","tag-fruits-exotiques","tag-macaron","tag-mangue","tag-noix-de-coco"],"yoast_head":"\nMacarons exotiques \ud83c\udf34 • Macarons und Co.<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/macaronsundco.com\/fr\/macarons-exotiques\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Macarons exotiques \ud83c\udf34 • Macarons und Co.\" \/>\n<meta property=\"og:description\" content=\"Mangue, fruit de la passion et noix de coco… ambiance caliente \u2600 Macaron Mangue Colorer les coques avec une pointe de colorant jaune, selon ma recette de base. 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