{"id":7217,"date":"2020-03-18T17:20:52","date_gmt":"2020-03-18T16:20:52","guid":{"rendered":"https:\/\/blogg.land.se\/skog-till-bord\/?p=7217"},"modified":"2023-09-29T15:17:34","modified_gmt":"2023-09-29T13:17:34","slug":"citronmarangpaj","status":"publish","type":"post","link":"https:\/\/blogg.land.se\/skog-till-bord\/citronmarangpaj\/","title":{"rendered":"Citronmar\u00e4ngpaj &#8211; en mixvariant"},"content":{"rendered":"<p><strong>Citronmar\u00e4ngpaj \u2013 syrligt och s\u00f6tt kompletterar varandra perfekt. Pajen \u00e4r ljus och luftig. V\u00e4lkommen in i k\u00f6ket!<\/strong><\/p>\n<p>Det finns ett par klassiska pajer med citrus i fokus, Key lime pie och den som kallas f\u00f6r Citronmar\u00e4ngpaj. B\u00e5da underbara och nu jag har tagit mig friheten att mixa de tv\u00e5.<\/p>\n<p>Oftast g\u00f6rs en citronmar\u00e4ngpaj med en m\u00f6rdegsbotten och citronkr\u00e4m, som en lemon curd. Den toppas med mar\u00e4ng och vanligast \u00e4r en enkel kallvispad, s\u00e5 kallad fransk.<\/p>\n<p>I min paj l\u00e5nade jag ist\u00e4llet botten och fyllning fr\u00e5n en Key lime, plus att jag toppade med en italiensk, varmvispad mar\u00e4ng. Mar\u00e4ngen \u00e4r lite kr\u00e5ngligare, men jag tycker den \u00e4r s\u00e5 v\u00e4rd de extra momenten.<\/p>\n<figure id=\"attachment_7213\" aria-describedby=\"caption-attachment-7213\" style=\"width: 682px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/blogg.land.se\/skog-till-bord\/wp-content\/uploads\/sites\/17\/2020\/03\/Citronmara\u0308ng-2-e1584111741269.jpg\"><img loading=\"lazy\" class=\"size-large wp-image-7213\" src=\"https:\/\/blogg.land.se\/skog-till-bord\/wp-content\/uploads\/sites\/17\/2020\/03\/Citronmara\u0308ng-2-682x1024.jpg\" alt=\"skogtillbord-citronmar\u00e4ngpaj-mars20\" width=\"682\" height=\"1024\" \/><\/a><figcaption id=\"caption-attachment-7213\" class=\"wp-caption-text\">Citronmar\u00e4ngpaj d\u00e4r jag mixat ihop tv\u00e5 sorters paj till en ny. Jag har l\u00e5nat den kr\u00e4miga citronfyllningen fr\u00e5n en Key lime pie. Kakbottnen och mar\u00e4ngen kommer fr\u00e5n en vanlig citronmar\u00e4ng fast jag k\u00f6r p\u00e5 italiensk mar\u00e4ng och ja, det \u00e4r en mix helt enkelt. En lyckad en!<\/figcaption><\/figure>\n<p>En varmvispad mar\u00e4ng blir tjock och blank. Strukturen \u00e4r fastare och den h\u00e5ller formen perfekt. Den vispas av \u00e4ggvitor och en ihopkokt, riktigt het sockerlag och k\u00e4nns tillagad p\u00e5 ett annat s\u00e4tt \u00e4n den som vispas kall.<\/p>\n<p>Enklast \u00e4r att anv\u00e4nda en form med avtagbar kant, och allra b\u00e4st \u00e4r att fodra formen. Steg ett \u00e4r att kl\u00e4mma fast ett bakpl\u00e5tspapper i botten. L\u00e4gg helt enkelt pappret \u00f6ver bottenplattan och s\u00e4tt p\u00e5 kanten s\u00e5 att pappret trycks fast. Kanterna sm\u00f6ras sedan l\u00e4tt innan du f\u00e4ster klippta remsor av bakpl\u00e5tspapper l\u00e4ngs sidorna. Sm\u00f6ret funkar helt enkelt som ett klister.<\/p>\n<p>Och nu bakar vi!<\/p>\n<h2>Citronmar\u00e4ngpaj \u2013 en mixversion<\/h2>\n<h4>Pajskal<\/h4>\n<ul>\n<li>10 digestivekex<\/li>\n<li>100 g sm\u00f6r<\/li>\n<\/ul>\n<h4>Fyllning<\/h4>\n<ul>\n<li>4 \u00e4ggulor<\/li>\n<li>1 burk s\u00f6tad, kondenserad mj\u00f6lk<\/li>\n<li>1 dl pressad citron<\/li>\n<li>rivet skal av en citron<\/li>\n<\/ul>\n<h4>Mar\u00e4ngtopp<\/h4>\n<ul>\n<li>4 \u00e4ggvitor<\/li>\n<li>2 dl socker<\/li>\n<li>\u00bd dl vatten<\/li>\n<\/ul>\n<h4>G\u00f6r s\u00e5h\u00e4r<\/h4>\n<ol>\n<li>S\u00e4tt ugnen p\u00e5 200 grader. Krossa kexen till smulor. Jag k\u00f6rde dem i matberedare. Sm\u00e4lt sm\u00f6ret och r\u00f6r ihop det med smulorna. Tryck ut smulorna i botten och upp mot kanterna. Lite pilligt men inte sv\u00e5rt.<\/li>\n<li>Vispa ihop \u00e4ggulor, kondenserad mj\u00f6lk, citronsaft och rivet skal. H\u00e4ll smeten \u00f6ver smulbotten och s\u00e4tt in i ugnen. Gr\u00e4dda i cirka 15 minuter. Fyllningen ska precis stelna, inte mer. Ta ut och st\u00e4ll att svalna.<\/li>\n<li>Under tiden g\u00f6r du mar\u00e4ngen. Vispa \u00e4ggvitorna till ett riktigt fast skum. Plocka fram en digital termometer och koka ihop socker och vatten till en temp p\u00e5 121 grader.<\/li>\n<li>Vispa sedan ner den heta lagen i \u00e4ggvitorna i en tunn str\u00e5le. Forts\u00e4tt att vispa tills mar\u00e4ngen \u00e4r ljummen.<\/li>\n<li>Bred mar\u00e4ngen lite slarvigt \u00f6ver citronfyllningen. Har du en liten gasbr\u00e4nnare s\u00e5 kan du br\u00e4nna ytan s\u00e5 att den f\u00e5r fin f\u00e4rg.<\/li>\n<\/ol>\n<p>En variant p\u00e5 temat hittar du i inl\u00e4gget d\u00e4r jag g\u00f6r <a href=\"https:\/\/blogg.land.se\/skog-till-bord\/citron-marang-cheesecake-en-dessertsucce\/\">citron-mar\u00e4ng-cheesecake <\/a>. Sv\u00e5rare att s\u00e4ga \u00e4n att g\u00f6ra. Allt gott h\u00e4lsar Kat : )<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Citronmar\u00e4ngpaj \u2013 syrligt och s\u00f6tt kompletterar varandra perfekt. Pajen \u00e4r ljus och luftig. En riktig v\u00e5rpaj! V\u00e4lkommen in i k\u00f6ket!<\/p>\n","protected":false},"author":152,"featured_media":7211,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[157],"tags":[227,43,139],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Citronmar\u00e4ngpaj - en mixvariant - Skog till bord | Katarina Ekestr\u00f6m<\/title>\n<meta name=\"description\" content=\"Citronmar\u00e4ngpaj \u2013 syrligt och s\u00f6tt kompletterar varandra perfekt. Pajen \u00e4r ljus och luftig. En riktig v\u00e5rpaj! 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