Macaron “La vie en rose” per l’MTC 62

Macaron copertina

Ormai sono una costante i “te possino” che fuoriescono copiosi quando si disvela la sfida mensile dell’MTChallenge. Figuratevi il numero di porconi profusi quando ho scoperto che la mia amata Ilaria (alla quale mi lega un matrimonio segreto, dato che ormai ci capiamo con lo sguardo -anche quando non ci vediamo) ci sfidava a colpi di macaron e che per capire il regolamento di questo mese avrei dovuto interrogare gli aruspici e accendere un cero a San(ta) Gennaro perché Dio me la mandasse buona.

Sì, perché di base c’è che i macaron non mi sono mai piaciuti, tutto fumo e niente arrosto: le poche volte che li ho assaggiati, quando mi dicevano che fossero al gusto limone al massimo sapevano di Svelto piatti, quando mi dicevano essere al lampone, dei lamponi avevano solo il colore (radioattivo, però). In più, l’unica volta che ho provato a farli (secoli e secoli fa) i gusci che volevo bianchi o al massimo beige erano diventati di quel tono marrone “ho pestato una busa” che farebbe venir meno l’appetito anche agli affamati, così da quel dì ho desistito.

Mai più assaggiati, mai più provato a farli.

Ma poi, come sempre, arriva l’MTC a scuotere le coscienze, e non ho potuto tirarmi indietro. A dir la verità, il mio coraggio è stato anche premiato da un’ispirazione istantanea, partita proprio inconsapevolmente da Ilaria. Sì, perché è tutto più semplice quando nell’ideare un piatto si può pensare ad una persona.

Ed è pensando a lei, ma non solo, che sono nati i miei macaron “La vie en rose”.

Macaron in rosa - foto d'insieme
Con questa foto partecipo ai premi fotografici dell’MTC

Il mio primo pensiero è stato quanto i macaron siano indissolubilmente legati alla Francia e, nello specifico, a Parigi, alle vetrine delle sue pasticcerie, all’eleganza altera di quella città che fa sognare e innamorare, alla belle époque che pare di poter ancora respirare fra i suoi viali ed i suoi palazzi, ai personaggi che l’hanno popolata, alla musica francese che sa far sospirare.

Parigi per me è La vie en rose, è la voce di Edith Piaf, il suo corpo minuto che nasconde un timbro roco, vibrante, intenso, forte. Un po’ come l’Ilaria (no, non sto dicendo che hai la voce da trans -nel caso ti venisse il dubbio), piccola e cazzuta, capace di farti pelo e contropelo senza che tu abbia il tempo di capire cosa stia succedendo, e senza perdere (troppo) l’aplombe tanto caro ai miei cugini d’Oltralpe.

E poi nel mio cervello il collegamento “la vie en rose”/Ilaria/rosa è stato immediato, per il suo sciroppo di rose che mi ha fatto sognare e per il tiramisù che l’ha fatta vincere l’MTC. Ecco quindi nascere i macaron rosa con crema di risolatte alla confettura di petali di rosa e vaniglia, con decorazione post-cottura fatta con un petalo di rosa essiccato (che ho dovuto prendere con le pinzette in mezzo ad una tisana di Natale, visto che tutti gli erboristi del circondario avevano finito i petali essiccati).

Colore pastello, gusto delicato, profumo leggero.

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Poi, però, siccome “Every rose has its thorn” (oh, lo dicono anche i Poison.. che pezzone anni ’80, ragazzi miei), c’era bisogno di qualcosa di più deciso, pungente, ma con quel tocco di rosa che non poteva mancare. Ecco quindi i macaron con ganache al cioccolato bianco e pepe rosa, con inserto di gelatina di pere e decorazione con zucchero color amaranto.

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Una coppia d’assalto, insomma, ma di rosa vestita.

Ora però bando alle ciance, e via con la ricetta che, al solito, è bella lunghina.

MACARON “LA VIE EN ROSE”

Per prima cosa, 3 giorni prima rispetto a quando volete fare i vostri macaron, preparate gli albumi: mettete in una ciotolina già la quantità che vi servirà, coprite con la pellicola, fate dei buchini e riponete in frigorifero.

Il giorno della lavorazione, come prima cosa preparate il template: prendete un foglio di carta da forno grande quanto le vostre placche da forno. Utilizzando un pennarello indelebile (che si vede più della matita) e una forma circolare di diametro 3 cm create una serie di file di cerchietti distanziati circa 2 cm gli uni dagli altri. A questo punto girate il foglio e rivestite la placca. Per queste quantità a me è servita la placca da forno e una teglia da 30 cm.

Per i gusci (per una ventina di macaron di 3 cm di diametro)

TPT (tant pour tant)
  • 75 g zucchero al velo
  • 75 g farina di mandorle
  • 55 g albumi vecchi (almeno 3 giorni) – divisi in due ciotole da 27,5 g l’una
 Per lo sciroppo
  • 75 g zucchero semolato
  • 25 ml di acqua

Tostate leggermente la farina di mandorle in forno a 150° per circa 10 minuti. Lasciate raffreddare completamente.

Passate al mixer la farina insieme allo zucchero al velo per ottenere  una miscela impalpabile, quindi passate al setaccio, anche due volte.

Incorporate i primi 27,5 g di albume crudo alle polveri servendovi di una spatola in silicone. E’ necessario amalgamare bene in modo da ottenere una pasta morbida, omogenea e densa.

Se volete aggiungere del colorante, versatelo sugli albumi e mescolate. Poi uniteli alle polveri.

Io ho diviso gli albumi in due parti, lasciandone metà al naturale e colorando l’altra metà con due gocce di colorante liquido rosso; ho quindi diviso a metà anche il TPT e ho fatto così due diverse paste di mandorla, una rossa e una “nature”.

La meringa italiana.

Versate lo zucchero semolato e l’acqua in un tegame dal fondo spesso. Inserite un termometro e cuocete a fuoco medio.  Quando la temperatura arriva a 115° C simultaneamente cominciate a montare i rimanenti 27,5 g di albume ad alta velocità.

Quando il termometro raggiunge i 118° C versate lo sciroppo a filo sulla meringa (non ancora completamente montata) avendo cura di farlo scivolare sul lato della ciotola. Continuate a montare per un altro minuto. Poi diminuite la velocità e montate ancora per circa 2-3 minuti o comunque fino a  quando il composto risulterà bello gonfio, lucido e bianchissimo, e la sua temperatura sarà scesa a 40°C.

Nel mio caso, ho fatto una dose unica di meringa, che ho poi diviso a metà, per lavorare separatamente le due quantità di pasta di mandorle, già differenziate per colore.

Macaronage. 

Incorporate inizialmente una piccola quantità di meringa alla pasta di mandorle e mescolate in modo da rendere l’impasto più fluido. Aggiungete la restante meringa usando una spatola in silicone, mescolando dal centro verso i lati esterni e raccogliendo continuamente l’impasto. Quando il composto comincia a diventare lucido fate la prova del macaronner: l’impasto è pronto quando sollevando la spatola ricadrà sulla ciotola formando un “nastro pesante” che ricade con una certa difficoltà. Io ho seguito il suggerimento di Ilaria, e ho guardato il procedimento in questo video, dal minuto 4:36 al minuto 5:07.

Prendete due sac-a-poche con bocchetta liscia da 8-10mm, versate i due composti riempendole fino a metà circa e spremete bene il composto fino alla fine della tasca, in modo da evitare la formazione di bolle d’aria. Chiudete con due o tre giri la tasca e fermate con una molletta.

Pochage

Fissate con un pochino di impasto i 4 lati del foglio di carta da forno alla teglia. Tenendo la tasca verticale posizionatevi a circa 2 cm sopra la teglia. Iniziate a formare dei bottoncini di impasto seguendo il template. Spingete la pasta torcendo ogni volta la tasca di un quarto di giro. Picchiettate delicatamente con la mano il fondo della teglia in modo da uniformare i macaron ed eliminare eventuali bolle d’aria. Nel caso dei macaron “bianchi”, dopo il pochage aggiungete una spolverata di zucchero colorato su ogni guscio.

Croutage

Lasciate riposare i gusci a temperatura ambiente, da almeno 30 minuti a 2-3 ore. Questa operazione è molto importante in quanto serve a creare una pellicola fine, secca e resistente sui gusci, e che diventa poi croccante in fase di cottura; l’umidità solleva il guscio senza screpolarlo e alla base si forma il collarino. Poiché i tempi di croutage possono variare a seconda della temperatura esterna, per verificare che i gusci  siano pronti per essere infornati, sfiorate delicatamente la superficie di un guscio; la pasta non deve incollarsi al dito.

Cottura

Infornate a 180° C (in forno già caldo) per i primi 2-3 minuti finché si forma il collarino e il macaron si solleva leggermente. Dopodiché abbassate la temperatura a 140-150° e cuocete per ulteriori 10-12 minuti. Io ho utilizzato il forno in modalità statica, come suggerito da Ilaria.

Una volta cotti, togliete la teglia dal forno e fate scivolare il foglio dei macaron su un ripiano fino al completo raffreddamento. Non lasciate il foglio sulla teglia, altrimenti continuerà la cottura. Una volta freddi, staccate i macaron lentamente dal foglio di carta forno e con l’indice create un piccolo avvallamento che permetterà una farcitura più abbondante. Lasciate i gusci con la parte “piatta” rivolta verso l’alto.

Ora i macaron sono pronti per essere farciti; potete conservarli in frigorifero fino a 48 ore o congelarli.

pochage

MACARON CON CREMA DI RISOLATTE ALLA CONFETTURA DI PETALI DI ROSE E VANIGLIA

Per la crema di risolatte:

  • 350 ml di latte fresco intero
  • mezza bacca di vaniglia
  • 2 cucchiai di zucchero
  • 80 g di riso originario
  • confettura di petali di rosa q.b (circa 2 cucchiaini)
  • 2 gocce di colorante rosso
  • 1-2 cucchiai di panna montata non zuccherata (tenete 100 ml di panna liquida -che vi servirà per la ganache- e montate il resto, che servirà ancora. Se poi avanzerà della panna montata, non credo che faticherete a finirla, per esempio in un bel caffè con panna)

Procedimento

  1. In un pentolino unite 250 ml di latte e lo zucchero, aggiungete i semini della bacca di vaniglia e il baccello, quindi portate il tutto quasi a bollore. Togliete la bacca di vaniglia.
  2. Aggiungete quindi il riso e portatelo a cottura, mescolando frequentemente. Se notate che il composto si asciuga troppo mentre il riso è ancora in cottura, aggiungete ancora latte. Spegnete quando avrete ottenuto un composto cremoso (non troppo asciutto) e quando il riso sarà ancora al dente, poiché continuerà a cuocere anche a fuoco spento.
  3. Lasciate raffreddare completamente (se notate che si asciuga ancora, potete aggiungere un pochino di latte a freddo), quindi frullatelo insieme alla confettura di petali di rosa (assaggiate per valutarne la quantità).
  4. Passate il composto al setaccio, per renderlo il più fine possibile, quindi aggiungete un paio di gocce di colorante per ottenere una bella nuance di rosa.
  5. Aggiungete la panna montata e mescolate dal basso verso l’alto per non smontare il composto. Questa aggiunta serve per aumentare l’ariosità della crema.
  6. Mettete la crema in una sac-à-poche con bocchetta liscia, quindi farcite i macaron rosa.
  7. Guarnite delicatamente con una generosa porzione di farcia la metà di gusci, avendo cura di lasciare un bordo di circa 3mm. Assemblate i macaron con i gusci restanti sovrapponendoli a quelli farciti, e premendo molto delicatamente fino a che la farcia non sia ben evidente tra i gusci.
  8. Mettete un goccio di confettura di petali di rosa sulla superficie di ogni macaron rosa e usatelo per “incollare” un petalo di rosa essiccato.

crema di risolatte alla rosa e vaniglia macaron

MACARON CON GANACHE DI CIOCCOLATO BIANCO AL PEPE ROSA E GELATINA DI PERE

Per la gelatina di pere:

  • 240 g di polpa di pera (peso già mondato) – io ho scelto le pere Kaiser, che hanno un sapore più acidulo
  • 6 g di gelatina in fogli

Procedimento:

  1. Mettete a mollo in acqua fredda per 10 minuti la gelatina.
  2. Mondate la pera, quindi frullate la polpa e passatela in un colino fine. Prelevatene 1/3 e scaldatela in un pentolino fin quasi al bollore.
  3. Trascorsi i 10 minuti, strizzate la gelatina, unitela alla polpa di pera calda e mescolate bene. Quindi unite il resto della polpa di pera e mescolate.
  4. Distribuite il composto in una teglia o altro contenitore (io ho coperto di carta forno per star sicura che non attaccasse) per creare uno spessore di circa 2mm. Mettete in freezer per circa 30 minuti, affinché rassodi in fretta, poi trasferite in frigorifero.
  5. Ricavate tanti cerchietti di gelatina di pere, utilizzando una forma che sia più piccola del diametro dei macaron (io ho usato il retro della bocchetta della sac-à-poche)gelatina di pere macaron

Per la ganache al cioccolato bianco al pepe rosa

  • 100 g di cioccolato bianco
  • 100 ml di panna liquida
  • pepe rosa macinato al momento q.b.
  • 2 cucchiai di panna montata non zuccherata

Procedimento

  1. Tritate al coltello il cioccolato bianco.
  2. Mettete in un pentolino la panna e portatela a bollore, quindi spegnete il fuoco ed unite il cioccolato bianco, mescolando finché non si sarà sciolto completamente.
  3. Macinate il pepe rosa nella ganache ed assaggiate, per capire quanto aggiungerne. Attenzione!! Non assaggiate troppo (sì, crea dipendenza) o riempirete i macaron col polistirolo, dopo.
  4. Coprite con la pellicola e lasciate in frigorifero per un paio d’ore. La ganache non solidificherà troppo, ma non temete, è normale.
  5. Quando la ganache è completamente fredda, tiratela fuori dal frigo e montatela per qualche secondo con le fruste: solidificherà immediatamente.
  6. Aggiungete quindi un paio di cucchiai di panna montata (quella di prima) e mescolate dal basso verso l’alto in modo da non smontare il composto.
    ganache al cioccolato bianco macaron
  7. Mettete la crema in una sac-à-poche con bocchetta liscia, quindi farcite i macaron bianchi decorati con lo zucchero colorato.
  8. Guarnite delicatamente con una porzione non troppo generosa di farcia la metà di gusci, avendo cura di lasciare un bordo di circa 3 mm. Posizionate un dischetto di gelatina di pere, quindi aggiungete ancora una goccia di ganache e assemblate i macaron con i gusci restanti sovrapponendoli a quelli farciti, premendo molto delicatamente finché la farcia non sia ben evidente tra i gusci.

Trasferite i macaron su un vassoio (possibilmente ricoperto di carta da forno) in frigorifero per circa 24 ore. Prima di servire, lasciateli 2 ore a temperatura ambiente.

Macaron “La vie en rose” –> Download the English recipe (PDF) by clicking here

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Con la ricetta dei macaron “la vie en rose” partecipo all’MTC n. 62

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911 pensieri su “Macaron “La vie en rose” per l’MTC 62

  1. Ah mia cara maccaronella …. tu non hai minimamente idea di quanti “tepossino” partono dopo aver gioito della vittoria ad MTC..spero solo tu abbia già una ricetta per la prossima sfida, perchè in questo post vedo cura, attenzione, studio, impegno….. insomma ma cheriè … spero tu sia pronta!!!!! Anche se forse mi manderai allo spigolamento diretto, so che mi vuoi bene ahahahahah

    1. Spigolamento diretto sì sì sì.. perché è troppo presto per parlare, e perché non sarò mai pronta a QUELLA evenienza!! 😀

  2. Giulia, qui ti sei superata! Macarons perfetti, più belli
    anche di quelli di Hermé! E hai saputo abbinare gusti e consistenze in maniera
    perfetta, adoro tutto, ma con quel risolatte mi hai stesa!

    Anch’io mi sono buttata su qualche inserto di gelée , l’ho fatto
    più per contrastare il dolce dei macarons, sempre che mi vengano 😀 il giorno
    x è domani sera, dite una preghierina col Colonnetta :-D!

    Intanto io, tifo per te questo mese! Dajeeeeee!

    bacioni

    1. Guarda, la crema di risolatte è stata la prima certezza (insieme alla rosa), tutto il resto è stato un turbine che è seguito..

      Allora, il giorno X com’è andato?! Io comunque le gelèe le trovo perfette, soprattutto se non zuccherate, perché danno un tono acidulo e fresco che sta benissimo con qualcosa di grasso, e col dolce del macaron!

  3. Desideravo leggerti perché mi diverti un sacco e poi farti i complimenti per i macarons belli, delicati e ben abbinati. Brava!

  4. Ha ragione la Flavia, ce l’hai già una ricetta? Ancora ne ho viste troppe poche per sbilanciarmi, però questi sono macaron con i contro cxxxi (si può dire? Vabbé ormai l’ho detto). In questa ricetta c’è cura ed una bella idea dietro. Decisamente eleganti e molto parigini. Complimenti!! Un abbraccio

    1. Grazie mille, Marta! No, no, la Baker ha SEMPRE torto, tranne quando ha ragione 😛
      Scherzi a parte, qui i giochi devono ancora scatenarsi, ci sono nemmeno una ventina di macaron, ad occhio e croce ne mancano almeno.. 80 😀
      Vediamo, vediamo… ma intanto ti ringrazio per i complimenti. E aspetto i vostri 🙂

  5. Beh, sarò pure avanti una o due generazioni,però c’è qualcosa che ritorna nel tuo e nel mio sentire certe tematiche e certi argomenti.
    Non mi sbilancio e non dico nulla al momento perché poi lo vedrai. Ma ti verrà da ridere come ho fatto io con il tuo tiramisù qualche tempo fa.
    E non posso non dirti quanto siano belli, pensati e centrati questi tuoi macaron, roba da innamorarsene al primo sguardo.
    Niente a che vedere con le tue disavventure passate.
    Sei una grande.
    Un bacio gigante.

    1. Quando qualche giorno fa al raduno parlavi del romanticismo dei macaron, dei fiori e di possibili abbinamenti con la rosa, io me la ridevo un po’ sotto i baffi, lo ammetto, e ora sai il perché.
      Ora voglio sapere il motivo delle tue, di risate. Anzi, non vedo l’ora di vedere le tue creazioni, perché sento che ci sarà quella “corrispondenza di amorosi sensi” che sento sempre quando parlo con te.
      Un bacione enorme

  6. Ammetto di provare una invidia profonda per come hai saputo gestire le nuances di rosa che hanno dato vita a veri e propri capolavori. La rosellina essiccata tirata fuori dalla tisana poi e’ il top. Adoro tutto ciò che e’ rosa, pensa qualcosa che e’ ALLA rosa. Podio subito! Così ci fai preparare qualcosa di molto godurioso e SALATO

    1. Non ho gestito le nuances di rosa.. ho avuto una bella botta di culo 😀
      Scherzi a parte, sono andata a goccine, e con due il gioco era fatto (vista la quantità esigua di impasto)! Merito anche dei coloranti: me li aveva portati dal Canada il mio ex e sono davvero potenti, soprattutto per essere liquidi!
      Eh eh, che ti piacesse il rosa l’ho notato dal tuo bagaglio a Napoli 😉
      Vedremo per il podio, ma se fosse con me solo salato!!

  7. Elegantissimi ed essenziali. Senza aggiunte inutili e ridondanti ma pieni di significato e di tecnica! Complimenti! Un vero capolavoro. Poi i tuoi post sono stupendi sempre!

  8. Uddioooo…..Mi sono incantata letteralmente dinnanzi alla foto del Macaron rosa con quel petalo che rende il tutto elegante, delicato…Vorrei tanto provarlo! Che dire…Complimenti!!!! Per me sei in zona podio!!!!

    1. Grazie mille, Lucia!
      Sono felice che il petalo sopra abbia colpito nel segno, vista la laboriosità di recuperarlo dalla tisana 😀

  9. davvero deliziosi, oltre ad essere stati preparati alla perfezione, abbinamenti insoliti ma che ci stanno tutti! Complimenti e in bocca al lupo, questa volta ti vedo già sul podio!

  10. Be’, la descrizione di Ilaria è decisamente azzeccata 😀 E sarà felice di averti ispirato questi macaron sognanti e al tempo stesso pungenti come lei! E venuti benissimo, tra l’altro!

    1. Grazie mille, Gaia! Sono felice che ti abbiano colpito 🙂
      Non diciamo niente, che è meglio.. qui me la stanno tirando da giorni 😀

  11. beh io sono una tua fan, non sono imparziale.
    Fatto sta che questi macarons sono davvero BUONI. cioè, ad essere belli possiamo provare ad esserlo tutti, uno va dal parrucchiere, dal truccatore, in palestra e bon. Ma ad essere anche BUONI ce ne passa, eh, di differenza.
    Ecco, posso sentire in bocca i sapori e dico che sono BUONI.
    Fine delle elucubrazioni, buona serata, vi lascio al Tg1.
    Notte!

    1. Mi hai fatto morire con sto commento.. addirittura il TG1 😀 😀
      Sono molto felice che ti siano piaciuti. Oh, io lo posso dire che eran buoni?! Qui ce li siamo spazzolati a quattro palmenti!
      Un bacione!!

  12. E qui, signori cari, arriva la giulia elegante e raffinata, oltre che sempre allegra ed esplosiva, che conosciamo.
    Ora scatta la musica più bella del mondo e ci si immagina a mangiarli, questi tuoi macaron! <3

    1. Sai che quando si parla di eleganza e raffinatezza.. io sto sempre da un’altra parte 😀
      Scherzi a parte, una preparazione come quella dei macaron non poteva che essere elegante, per me, tinta di toni pastello, dolce, carina e pure coccolosa!
      Sono felice che ti piacciano.. e quella musica la metto su sempre volentieri!

  13. Cosa non darei per quella gelatina di pere, sei matta a mettere a disposizione la ricetta di cotanta preziosità?
    Devo farla, stasera appena le bimbe dormono mi metto all’opera.
    Che dire dei tuoi macaron, buona la prima!
    Sono belli ed eleganti e li vedrei benissimo nella vetrina di una famosa pasticceria parigina. Tra quelli visti, i tuoi sono quelli che, a mio parere, si avvicinano di più all’eleganza innata che caratterizza questi piccoli scrigni colorati.
    Bravissima

    1. La gelatina di pere è una delle robe più semplici mai fatte, eppure è di una bontà pazzesca! Assolutamente da rifare pure di altri frutti, perché è troppo buona, ma come inserto in qualsiasi cosa 🙂
      Grazie mille per il tuo attestato di stima e per i tuoi complimenti. Considerando quando sono belli ed eleganti (non solo nell’estetica, ma anche negli abbinamenti) i tuoi, mi sento onorata!
      Un bacione

    1. Giuro, tutti i macaron al limone che abbia mai assaggiato il limone lo avevano visto solo in cartolina, o sotto forma di sapone liquido mooooolto sgrassante 😀
      Grazie mille per il complimento 🙂

    1. Sotto la cazzona con la battuta pronta che vedete ogni giorno si cela un animo romantico, ebbene sì, anche se a modo mio 😉
      Grazie mille per il tuo parere che, per quanto sei brava in pasticceria, vale decisamente doppio 🙂

  14. Dal tuo post ho imparato tanto.
    Sopratutto che devo dare un altra possibilità ai macaron, non solo ai salati ma anche ai dolci. E iniziare da questi non sarebbe una cattiva idea… 🙂

    1. Io devo ancora provare quelli salati (e vederne così tanti, così belli e tutti insieme mi ha messo decisamente voglia), ma su quelli dolci posso testimoniare: dai loro un’altra chance, perché sono veramente una cosa diversa da tutto ciò che ti possa essere capitato di assaggiare qui (in Francia non li ho mai mangiati, quindi su quello non dico)!
      Un bacione

  15. Ma tu sei un genio!!! Te ne vai in giro per le strade di Parigi ascoltando la Piaf, poi tiri fuori dal tuo cilindro petali di rosa, pepe rosa, zucchero amaranto, gelatina di pere…senza parole, davvero! Perfetta anche la tecnica di preparazione di questi diabolici dolcetti, CHAPEAU!
    bacioni maria teresa

    1. Grazie mille Maria Teresa! Sarà che la voglia di tornare a Parigi è sempre tangibile, ma qui mi son proprio sentita ispirata!
      Un abbraccio 🙂

  16. Vabbè però! Ma questi sono spaziali! I macaron dolci non mi sconfinferano (neanche quelli salati, prima di farli), ma risolatte, rosa, pepe rosa,pera… saranno il mio prossimo tentativo mi sa 😉 beh, non tutto nello stesso macaron ovviamente 😉

    1. No, ecco, non tutto nello stesso macaron, a meno di non farlo a strati 😀
      Sono felice che ti siano piaciuti.. e se li provi, ovviamente poi dimmi! 🙂
      Un bacione

  17. Sono davvero bellissimi..lo zucchero colorato mi piace tantissimo…concordo abbastanza anche sul fatto che sono un pò sopravvalutati, ma come si fa a tirarsi indietro quando ti lanciano una sfida???

  18. Ma che belli!!! Raffinatissimi esteticamente e immagino anche nel gusto. Meno male che non ti piacevano e non ti riuscivano altrimenti cosa avresti fatto la torre Eiffel con i macaron? Io li trovo davvero deliziosi!

    1. Ma sai che alla Tour Eiffel di macaron non avevo pensato?! Sarebbe stata il coronamento perfetto 😀
      Grazie mille, Sabrina.. felice che ti siano piaciuti!

    1. Mai come a questa partecipazione me l’hanno tirata, sta benedetta vittoria.. ma io sto bella tranquilla da outsider, che ho visto meraviglie ben oltre le mie!
      Felice che ti siano piaciuti, però 🙂

  19. Quando li ho visti su fb ho pensato fossero poetici e meravigliosi. Mi sono riproposta di passare al più presto e oggi finalmente ci sono riuscita (il mio più presto é sempre simile ad un tardi,mio malgrado)e te lo dico:non sembrano,SONO poetici e meravigliosi e sono anche dannatamente buoni! Nota finale,leggerti è sempre piacevole. Un abbraccio

    1. Guarda, sui tempi che si dilatano sempre di più, non temere.. ti capisco al volo! Anche io mi riprometto sempre di fare le cose al più presto e finisco sempre per farle nel regno del mai 😀
      Grazie mille per essere passata di qui, presto o tardi non importa. E sono felice che siano stati all’altezza delle tue aspettative 🙂
      Un bacione e a presto!

  20. e così ho dovuto pensarci…ebbene pensarci e rileggere il post più di una volta.
    Innanzitutto perché “maronnasantiddio” i tuoi macaron son da urlo proprio, e poi perché mi sono commossa per la dedica alla qui presente piccola e cazzuta. Noi siamo così, non ci diciamo terminologie affettuose, ma nude e crude realtà.
    Per la citazione dei Poison meriteresti la vittoria senza manco leggere la ricetta (considerando anche la tua giovine età). Per la ricetta invece ti meriti tutti i miei complimenti e giubilii. Gli abbinamenti mi piacciono moltissimo e funzionano. E una nota pure sulla foto, con quei petali rubati alla tisana mi piace tantissimo.

    1. E tu lo sai che il “maronnasantiddio”, l’espressione più variegata del mondo (perché può andare da “meraviglia” a “oddio che schifo” in un secondo netto), è il complimento più bello!?
      E’ proprio vero, non siamo da smancerie..e tu piccola e cazzuta lo sei davvero, che lo so bene che è meglio non farti incazzare 😀
      Sarò pure giovane, ma io e la musica anni ’80 (ma non solo) con i video tendenti al trash andiamo a braccetto (il mio preferito rimane “Dust in the wind” dei Kansas, che popola i miei incubi da decenni 😀 )! Poi, dai, i Poison sono mitici.. cioè, “Talk dirty to me”!!
      Sono davvero felice che i miei macaron (e gli abbinamenti, soprattutto) ti siano piaciuti.. quella foto è il mio orgoglio, e ripaga abbondantemente i 10 minuti di stupidera del togliere i petali di rosa con la pinzetta delle sopracciglia 😀
      Un bacione, e grazie per questa sfida 🙂

  21. Giulietta è ufficiale, mi prenoto come assaggiatrice per tutte le sfide mtc a venire! Immagino che ci sia gia una folla copiosa ma io so aspettare il mio turno! Tra l’altro ti aspetto sempre per quel famoso caffè… Un caro abbraccio

  22. Sono meravigliosi, i colori tenui, le decorazioni fiorite e zuccherine si sposano meravigliosamente con l’elegante decisione delle farce che già da sole devono essere state eccezionali, bravissima!!!

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