Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "81dec6e6ea984bf3ae402bbf6575dd87",
    "updated": "2025-05-11T00:07:45.261Z",
    "title": "Halloween Macarons",
    "subtitle": null,
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "fine ground almond flour (scant measure).",
          "confectioners' measure (scant measure).",
          "powdered orange food coloring",
          "eaches medium egg whites, at room temperature",
          "cream of tartar",
          "superfine sugar",
          "mascarpone cheese, at room temperature",
          "caramel sauce",
          "confectioners' sugar",
          "powdered black food coloring"
        ]
      }
    ],
    "instructions": [
      "Step 1\nLine two baking sheets with silicone mats or parchment paper.",
      "Step 2\nSift almond flour and 2/3 cup confectioners' sugar into a bowl. Sift again into a separate bowl, then add powdered orange food coloring. Whisk the mixture well and set aside.",
      "Step 3\nPlace egg whites in the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium speed until foamy, about 1 to 3 minutes. Add cream of tartar and continue whisking until the mixture becomes creamy, another 1 to 3 minutes. When the whisk leaves visible trails in the egg whites, increase speed to medium-high. Gradually add half of the superfine sugar while whisking. Once incorporated, add the remaining sugar and whip until stiff peaks form, about 1 to 3 minutes more.",
      "Step 4\nUsing a rubber spatula, gently fold in one-third of the almond flour mixture until combined. Fold in the remaining flour mixture carefully; avoid overmixing to prevent the batter from becoming too runny, which stops the cookies from rising. Transfer the batter into a piping bag or a resealable plastic bag with a corner cut off. Pipe 32 small circles onto the prepared baking sheets, leaving about 2 inches between each. Lightly tap the baking sheets to release any trapped air bubbles. The cookies will spread slightly, which is normal.",
      "Step 5\nLet the cookies rest at room temperature for at least 30 minutes. During this time, the tops will become matte and lose their glossiness. When lightly touched, the surface should yield and bounce back.",
      "Step 6\nPreheat the oven to 325°F (165°C).",
      "Step 7\nBake one baking sheet at a time in the preheated oven until the cookies rise and their bottoms become firm and crinkly, about 12 to 15 minutes. Remove from the oven and let cool. Allow the oven to return to temperature before baking the second batch.",
      "Step 8\nWhile the cookies bake, whip together mascarpone cheese, caramel sauce, 1 tablespoon confectioners' sugar, and powdered black food coloring until light and fluffy. Keep the filling refrigerated until ready to use.",
      "Step 9\nOnce the cookies have completely cooled, pipe the filling onto the base of one cookie and sandwich with another. Optionally, use any remaining filling to decorate the tops. Let the assembled macarons rest before serving."
    ],
    "notes_ingredients": [
      "Try experimenting with different color combinations, such as black macarons with orange filling.",
      "If weighing the almond flour and powdered sugar is not possible, use scant 2/3-cup measures. For reference, 65 g of fine almond flour and 65 g of confectioners' sugar were used."
    ],
    "notes_instructions": [
      "Ensure the mixing bowl and whisk attachment are thoroughly clean and free from any dust, oil, or other residues to achieve the best results."
    ]
  }
]