{"id":14595,"date":"2020-01-12T02:55:00","date_gmt":"2020-01-12T02:55:00","guid":{"rendered":"http:\/\/katinkaskitchen.com\/?p=14595"},"modified":"2022-12-09T10:16:01","modified_gmt":"2022-12-09T09:16:01","slug":"italiensk-marang","status":"publish","type":"post","link":"https:\/\/katinkaskitchen.com\/?p=14595","title":{"rendered":"Italiensk mar\u00e4ng"},"content":{"rendered":"

\"\"<\/a><\/h3>\n

Italiensk mar\u00e4ng \u00e4r en mar\u00e4ng som g\u00f6rs med kokad sockerlag och d\u00e4rf\u00f6r blir b\u00e5de lite segare och t\u00e5ligare. Den brukar traditionellt anv\u00e4ndas av patissi\u00e8rerna – de franska finbagarna – i olika \"\"<\/a>t\u00e5rtor, tarter och bakverk. H\u00e4r \u00e4r ett mycket bra grundrecept jag funnit p\u00e5 matbloggen Trattoria. P\u00e5 bilden ser du sm\u00e5 mar\u00e4nger som spritsats ut. De \u00e4r praktiska och trevliga eftersom de g\u00e5r lite fortare att gr\u00e4dda och passar bra till mar\u00e4ngsviss eller att bara \u00e4ta som sm\u00e5 munsbitar (eller mumsbitar).<\/h3>\n

Du beh\u00f6ver:<\/em><\/h4>\n

Du beh\u00f6ver till italiensk mar\u00e4ng:<\/p>\n

4 \u00e4ggvitor<\/p>\n

n\u00e5gra droppar citron<\/p>\n

en nypa salt<\/p>\n

1 1\/2 dl socker\"\"<\/a><\/p>\n

1 1\/2 dl socker som kokas till sockerlag tillsammans med 1 dl vatten<\/p>\n

G\u00f6r s\u00e5 h\u00e4r:<\/em><\/h4>\n

Vispa \u00e4ggvitorna med den f\u00f6rsta m\u00e4ngden (1 1\/2 dl) socker i tio minuter. Under tiden kokar du ihop \u00f6vriga 1 1\/2 dl socker med 1 dl vatten till en sockerlag. H\u00e4ll den varma sockerlagen i mar\u00e4ngvispet i en str\u00e5le under vispning. Forts\u00e4tt vispa i minst 15 minuter. Mar\u00e4ngsmeten ska bli fluffig, blank och svalna under vispningen.<\/p>\n

Klicka eller spritsa ut mar\u00e4ng i sm\u00e5 klickar p\u00e5 bakpl\u00e5tspapper eller silikonplatta p\u00e5 en pl\u00e5t, alternativt en v\u00e4l smord pl\u00e5t. Det sista av den \"\"<\/a>goda mar\u00e4ngsmeten kan man spritsa direkt i munnen, tycker sonen..:)<\/p>\n

Gr\u00e4dda i 125-150 grader i \u00e5tminstone 40 minuter. Titta till dem s\u00e5 de inte blir f\u00f6r m\u00f6rka, de ska fortfarande vara ljusa, men krispiga och lite knapersega inuti.<\/p>\n

L\u00e4gg mar\u00e4ngerna i en burk med t\u00e4ttslutande lock om de inte ska anv\u00e4ndas direkt.<\/p>\n

Bon app\u00e9tit \u00f6nskas med v\u00e4nliga matglada h\u00e4lsningar fr\u00e5n Katinkas Kitchen!<\/p>\n

Katinka Hammarski\u00f6ld<\/p>\n

katinka.hammarskiold@hotmail.com\"\"<\/a><\/p>\n

www.katinkaskitchen.com<\/p>\n","protected":false},"excerpt":{"rendered":"

Italiensk mar\u00e4ng \u00e4r en mar\u00e4ng som g\u00f6rs med kokad sockerlag och d\u00e4rf\u00f6r blir b\u00e5de lite segare och t\u00e5ligare. Den brukar traditionellt anv\u00e4ndas av patissi\u00e8rerna – de franska finbagarna – i olika t\u00e5rtor, tarter och bakverk. H\u00e4r \u00e4r ett mycket bra grundrecept jag funnit p\u00e5 matbloggen Trattoria. P\u00e5 bilden ser du […]<\/p>\n","protected":false},"author":5,"featured_media":14612,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[103,11781,115,71,11769,55],"tags":[],"class_list":["post-14595","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-agg","category-baka-maranger","category-baka-sott-kakor-pajer-bullar","category-efterratter","category-marang","category-socker"],"_links":{"self":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/14595","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=14595"}],"version-history":[{"count":15,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/14595\/revisions"}],"predecessor-version":[{"id":31911,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/14595\/revisions\/31911"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/14612"}],"wp:attachment":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=14595"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=14595"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=14595"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}