{"id":6200,"date":"2022-04-12T14:02:05","date_gmt":"2022-04-12T12:02:05","guid":{"rendered":"https:\/\/www.wp.cuisine-lucullus.com\/?p=6200"},"modified":"2022-04-12T14:02:06","modified_gmt":"2022-04-12T12:02:06","slug":"tuiles-aux-amandes","status":"publish","type":"post","link":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/2022\/04\/12\/tuiles-aux-amandes\/","title":{"rendered":"Tuiles aux amandes"},"content":{"rendered":"\n


R\u00e9dacteur Moana<\/p>\n\n\n\n

Nombre de parts:
Temps de pr\u00e9paration: 20 minutes
Temps de cuisson: 12 minutes<\/p>\n\n\n\n

Ingr\u00e9dients:<\/strong>
2 blancs d’\u0153ufs
100 g de sucre
1 pinc\u00e9e de vanille en poudre
50 g de beurre fondu
80 g de farine
50 g d’amandes effil\u00e9es + 30 g<\/p>\n\n\n\n

Pr\u00e9paration:<\/strong>
Pr\u00e9chauffez le four \u00e0 190\u00b0C th 6-7.<\/p>\n\n\n\n

Dans un r\u00e9cipient, m\u00ealez bien le sucre et les blancs d’\u0153ufs.
Ajoutez la vanille, le beurre juste fondu (pas chaud), la farine et les 50 g d’amandes.<\/p>\n\n\n\n

Beurrez la plaque de cuisson du four. Disposez la p\u00e2te par petites cuiller\u00e9es \u00e0 caf\u00e9 sur la plaque de cuisson.
Attention la p\u00e2te s’\u00e9tale beaucoup.<\/p>\n\n\n\n

Saupoudrez \u00e0 nouveau avec les 30 g d’amandes.
Faites cuire 5 \u00e0 6 minutes chaque plaque.<\/p>\n\n\n\n

Dressage:<\/strong>
Les tuiles doivent \u00eatre bien dor\u00e9es<\/p>\n\n\n\n

Leur faire prendre la forme dans un moule \u00e0 savarin et les garder dans une bo\u00eete herm\u00e9tique.<\/p>\n\n\n\n

Notes:<\/strong>
Si les \u0153ufs sont gros et le blanc abondant, ajouter 10 g de farine.
On peut aussi utiliser une bouteille pour faire prendre forme aux tuiles.<\/p>\n","protected":false},"excerpt":{"rendered":"

R\u00e9dacteur Moana Nombre de parts:Temps de pr\u00e9paration: 20 minutesTemps de cuisson: 12 minutes Ingr\u00e9dients:2 blancs d’\u0153ufs100 g de sucre1 pinc\u00e9e de vanille en poudre50 g de beurre fondu80 g de farine50 g d’amandes effil\u00e9es + 30 g Pr\u00e9paration:Pr\u00e9chauffez le four … Continued<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"kt_blocks_editor_width":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[31],"tags":[],"class_list":["post-6200","post","type-post","status-publish","format-standard","hentry","category-biscuits-confiseries"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/6200","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/comments?post=6200"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/6200\/revisions"}],"predecessor-version":[{"id":6201,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/6200\/revisions\/6201"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=6200"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=6200"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=6200"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}