FIVE SHADES OF RASPBERRY MACARON

Mix water and DELIMACARON in a planetary mixer for 5 minutes with the whisk at high speed.

Add 1g of WATER-SOLUBLE RED DYE for 800g of mixture.

Using a spatula, fill a piping bag with 400g of mixture and pipe it on a tray with baking paper. The diameter of each macaron has to be around 3 cm.

Add 400g of neutral dough to the remaining 400g of colored dough.

Pipe again 400gr of mixture on a baking tray.

Take another 400g of product and proceed as before for another 3 times in order to obtain the five shades of color of the macarons.

After dressing the macarons, wait for a crust to form on the surface for a minimum of 10-15 minutes and a maximum of one hour.

Bake at 150 ° C for 17-20 minutes (with static ovens keep the valve open).

Let it cool.

Stir the lemon or lime juice with LILLY NEUTRO and add the FRUTTIDOR and mix gently.

Refrigerate for at least 1 hour.

Stir warm water with FRUTTIDOR, add melted chocolate and mix with immersion mixer to create a perfect emulsion. 
Let it crystallize in the fridge until to get the right consistency.

Stir warm water with FRUTTIDOR, add melted chocolate and mix with immersion mixer to create a perfect emulsion. 
Let it crystallize in the fridge until to get the right consistency.

Stir warm water with FRUTTIDOR, add melted chocolate and mix with immersion mixer to create a perfect emulsion. 
Let it crystallize in the fridge until to get the right consistency.

Stir warm water with FRUTTIDOR, add melted chocolate and mix with immersion mixer to create a perfect emulsion. 
Let it crystallize in the fridge until to get the right consistency.

Stir warm water with FRUTTIDOR, add melted chocolate and mix with immersion mixer to create a perfect emulsion. 
Let it crystallize in the fridge until to get the right consistency.