{"id":286065,"date":"2011-09-23T09:22:00","date_gmt":"2011-09-23T07:22:00","guid":{"rendered":"https:\/\/stagingapp15670.cloudwayssites.com\/praline-macaroons"},"modified":"2011-09-23T09:22:00","modified_gmt":"2011-09-23T07:22:00","slug":"praline-macaroons","status":"publish","type":"post","link":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/praline-macaroons\/","title":{"rendered":"Praline Macaroons"},"content":{"rendered":"
\n
\n<\/p>\n
\n<\/a><\/div>\n
\n<\/div>\n
\n
\nA new macaroon recipe on my blog. This time I give you my recipe for praline macaroons. A safe bet for this classic flavor and nevertheless delicious. The shells with roasted and crunchy hazelnuts reveal a soft and rich interior made of a homemade praline. You can add powdered hazelnuts to the macaroon mixture up to 50%, but I prefer to save that option for a future gianduja recipe! <\/div>\n<\/div>\n
\n<\/div>\n
\n<\/div>\n

<\/a><\/p>\n

\n<\/a><\/div>\n
\n<\/div>\n
\nRecipe for praline macaroons (for 35 pieces):<\/div>\n
\n<\/div>\n
\n-A basic recipe for macaroons (recipe HERE<\/a>)<\/span><\/b><\/div>\n
\n-a few chopped or crushed hazelnuts<\/span><\/b><\/div>\n
\n<\/div>\n

<\/p>\n

\nPraline butter cream: <\/span><\/b><\/div>\n

-135g of praline (recipe HERE)<\/a><\/span><\/b><\/p>\n

\n-95g of butter<\/span><\/b>
\n– the tip of a knife with vanilla powder<\/span><\/b><\/div>\n
\n-Italian meringue made with 60g sugar + 20g white<\/span><\/b><\/div>\n
\n<\/div>\n

Make a recipe for plain macaroons. The recipe is here!<\/a><\/i>
\n
\n<\/i><\/p>\n

\n<\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nCrush a few hazelnuts with the bottom of a saucepan.<\/i><\/div>\n


\n<\/i><\/p>\n

\n<\/i><\/a><\/div>\n


\n<\/i>
\nSprinkle half of the macaroons with hazelnuts.<\/i>
\n
\n<\/i><\/p>\n

\n<\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nBake as usual following the recipe for your oven. <\/i><\/div>\n


\n<\/i><\/p>\n

\n<\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nPreparation of the praline butter cream: <\/i><\/div>\n
\nThe butter must be at room temperature. <\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n<\/div>\n
\n<\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nMix with an electric whisk or in a food processor with whisk attachment. <\/i><\/div>\n


\n<\/i><\/p>\n

\n<\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nAfter three or four minutes, add the homemade praline (recipe here!) .<\/a> We can put in the praline, half hazelnuts and half almonds, or that one or the other. <\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n<\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nMix well and add vanilla powder. <\/i><\/div>\n


\n<\/i><\/p>\n

\n<\/i><\/a><\/div>\n


\n<\/i><\/p>\n

\nPrepare an Italian meringue with the same method as for the Italian meringue of the macaroons, but with 60g of sugar and 20g of whites. However, you have to let cool completely the meringue before incorporating it into the butter\/praline, otherwise the butter would melt!<\/b><\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n<\/div>\n
\n<\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nMix by lifting the whole to not make fall back the Italian meringue, exactly as for a foam. <\/i><\/div>\n


\n<\/i><\/p>\n

\n<\/i><\/a><\/div>\n


\n<\/i><\/p>\n

\n<\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nGarnish the macaroon shells, and stick them two by two with one of the shells that will have hazelnuts. <\/i><\/div>\n


\n<\/i><\/p>\n

\n<\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nStore in an airtight box overnight before eating! <\/i><\/div>\n
\n<\/div>\n
\n<\/div>\n
\n<\/a><\/div>\n
\n<\/div>\n
\n<\/a><\/div>\n
\n<\/div>\n
\n<\/a><\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

A new macaroon recipe on my blog. This time I give you my recipe for praline macaroons. A safe bet for this classic flavor and nevertheless delicious. The shells with roasted and…<\/p>\n","protected":false},"author":1,"featured_media":33949,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[144],"tags":[7409,107,142],"class_list":["post-286065","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sweet","tag-button","tag-macarons","tag-sweet"],"acf":[],"_links":{"self":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/286065","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/comments?post=286065"}],"version-history":[{"count":0,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/286065\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media\/33949"}],"wp:attachment":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media?parent=286065"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/categories?post=286065"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/tags?post=286065"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}