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> > de Sede

de Sede

60

de Sede: Sculptures 2025, 89 90

DS – 5050 Macaron
Die unendliche Leichtigkeit
eines süssen Originals
The infinite lightness of a
sweet original
—
Das Original* geht eigentlich ganz
einfach. Das Teil in Leder ist hohe
Handwerkskunst, gepaart mit techni-
scher Raffinesse.
Das weiche Leder lässt den DS-5050
so wirken, als hätte man mehrere
runde Kissen salopp übereinanderge-
stapelt – und mit einer feinen Leder-
schlaufe kann der Pouf stufenlos um
mehr als elf Zentimeter in die Höhe
wachsen.
Designer Kai Stania taufte den
Hocker aufgrund seiner Ähnlichkeit
zum französischen Baiser-Gebäck
«Macaron». Das federbalgartige
Design zaubert nicht nur ein Lächeln
auf die Nutzer des Hockers, es über-
zeugte auch die Fachwelt, die das Mo-
dell mit dem German Design Award
auszeichnete.
—
The original* is actually very simple.
This item in leather is craftsmanship
of high quality, teamed up with tech-
nical sophistication.
The soft leather makes DS-5050 look
as if someone had carelessly stacked
several round cushions on top of each
other – and with a fine leather strap,
the pouf can grow continuously more
than 11 centimeters (4.33 inches)
taller.
Because it looked like a French
meringue pastry, a macaron,
designer Kai Stania dubbed the stool
“Macaron”. The bellows-like design
not only makes users of the pouf
smile – it also persuaded the experts
who honored the model with the
German Design Award.
Macarons
zum Sitzen
Ein intelligenter Hocker,
der wachsen kann

Macarons

for sitting

An intelligent stool that can grow
* 90 g Eiweiss (3 Eier), 1 Prise Salz, 30 g Kristallzucker, 200 g
Puderzucker und 110 g gemahlene Mandeln vermischen, nach
Belieben noch Lebensmittelfarbe dazu, in den Spritzsack,
3 Zentimeter grosse Tupfer aufs Backblech, 45 Minuten
stehen lassen und dann bei 140 Grad Umluft 15 Minuten lang
backen, auskühlen, halbieren – und fertig sind die Macarons.
Anschliessend die Buttercreme (2 Eiweiss und 100 g Zucker)
im Wasserbad zu einer heissen Masse aufschlagen, vom Herd
nehmen und zu einer dicken, glänzenden Creme schlagen,
Butter darunterziehen, Mark einer Vanilleschote und bspw.
1 EL Pfirsichlikör darunterziehen, kalt stellen, später die
Macaron-Hälften damit bestreichen.
* Mix 90 g of egg whites (3 eggs), 1 pinch of salt, 30 g of su-
gar, 200 g of powdered sugar and 110 g of ground almonds,
add food coloring as desired, place in an icing bag, place
dollops 3 centimeters (about 1.2 inches) in diameter on
the cookie sheet, let stand 45 minutes, then bake at
140 degrees Celsius (approx. 285 degrees F) in a convection
oven for 15 minutes, cool, cut in half – and the macarons
are ready. Then whisk the butter cream (2 egg whites and
100 g of sugar) in a water bath to a hot mass, remove from
heat and beat to a thick, glossy cream. Add butter, add pulp
of one vanilla bean and, for example, 1 tbsp peach liqueur,
chill, then coat the macaron halves with this.

young/so 3mini

Morosini

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de Sede

Sculptures 2025 89 of 90

*

Ordering

+43 670 308 0073 info@viva-interiors.com

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