{"id":733,"date":"2022-01-28T15:02:59","date_gmt":"2022-01-28T14:02:59","guid":{"rendered":"https:\/\/guimard.eu\/?page_id=733"},"modified":"2024-03-25T07:55:28","modified_gmt":"2024-03-25T06:55:28","slug":"biscuit-dacquoise","status":"publish","type":"page","link":"https:\/\/guimard.eu\/index.php\/les-biscuits-pour-gateaux\/biscuit-dacquoise\/","title":{"rendered":"Biscuit dacquoise"},"content":{"rendered":"\n<p>Pr\u00e9chauff\u00e9 le four \u00e0 180\u00b0C.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"ingredients\">Ingr\u00e9dients<\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li>2 gros blancs d\u2019\u0153ufs (80 g)<\/li><li>30 g de sucre en poudre<\/li><li>70 g de poudre d&rsquo;amandes<\/li><li>20 g de sucre glace<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"preparation\">Pr\u00e9paration<\/h3>\n\n\n\n<p>Pr\u00e9paration : 10 min<br>Cuisson : 20 min<\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Fouettez les blancs d\u2019\u0153ufs en neige.<\/li><li>Sans cesser de fouetter, incorporez le sucre en poudre et continuez \u00e0 battre pour avoir une consistance lisse et brillante.<\/li><li>M\u00e9langez le sucre glace et la poudre d\u2019amandes.<\/li><li>Incorporez-les d\u00e9licatement \u00e0 la meringue \u00e0 l\u2019aide d\u2019une maryse.<\/li><li>Recouvrez une plaque d\u2019un papier sulfuris\u00e9.<\/li><li>A l\u2019aide d\u2019une poche \u00e0 douille, d\u00e9posez l&rsquo;appareil selon la forme souhait\u00e9e.<\/li><li>Vous pouvez saupoudrez la surface de sucre glace avant cuisson.<\/li><li>Faites cuire environ 10 min dans le four pr\u00e9chauff\u00e9 \u00e0 180\u00b0C.<\/li><li>Surveillez la cuisson pour que les biscuits ne dorent pas trop.<\/li><li>Laissez refroidir avant de d\u00e9coller d\u00e9licatement le papier.<\/li><\/ol>\n\n\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link wp-element-button\" href=\"http:\/\/guimard.eu\/\">Accueil<\/a><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Pr\u00e9chauff\u00e9 le four \u00e0 180\u00b0C. Ingr\u00e9dients 2 gros blancs d\u2019\u0153ufs (80 g) 30 g de sucre en poudre 70 g<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":726,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"colormag_page_container_layout":"default_layout","colormag_page_sidebar_layout":"default_layout","footnotes":""},"class_list":["post-733","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/guimard.eu\/index.php\/wp-json\/wp\/v2\/pages\/733","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/guimard.eu\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/guimard.eu\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/guimard.eu\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/guimard.eu\/index.php\/wp-json\/wp\/v2\/comments?post=733"}],"version-history":[{"count":2,"href":"https:\/\/guimard.eu\/index.php\/wp-json\/wp\/v2\/pages\/733\/revisions"}],"predecessor-version":[{"id":1173,"href":"https:\/\/guimard.eu\/index.php\/wp-json\/wp\/v2\/pages\/733\/revisions\/1173"}],"up":[{"embeddable":true,"href":"https:\/\/guimard.eu\/index.php\/wp-json\/wp\/v2\/pages\/726"}],"wp:attachment":[{"href":"https:\/\/guimard.eu\/index.php\/wp-json\/wp\/v2\/media?parent=733"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}