FIVE SHADES OF RASPBERRY MACARON
Raspberry macarons with fruit ganache with 5 different colors' shades
Difficulty level
Raspberry macarons with fruit ganache with 5 different colors' shades
Ingredients
| water | g 430 |
| DELIMACARON | g 2000 |
Preparation
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.
Ingredients
| FRUTTIDOR LAMPONE | g 500 |
| LILLY NEUTRO | g 25 |
| lime juice | g 25 |
Preparation
Stir the lemon or lime juice with LILLY NEUTRO and add the FRUTTIDOR and mix gently.
Refrigerate for at least 1 hour.
Ingredients
| water - warm | g 60 |
| FRUTTIDOR LAMPONE | g 100 |
| MINUETTO FONDENTE ECUADOR 70% | g 100 |
Preparation
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.
Ingredients
| water - warm | g 30 |
| FRUTTIDOR MIRTILLO | g 100 |
| MINUETTO LATTE SANTO DOMINGO 38% | g 100 |
Preparation
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.
Ingredients
| water - warm | g 30 |
| FRUTTIDOR FRUTTI DI BOSCO | g 100 |
| MINUETTO LATTE SANTO DOMINGO 38% | g 100 |
Preparation
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.
Ingredients
| water - warm | g 30 |
| FRUTTIDOR TROPICAL | g 100 |
| MINUETTO LATTE SANTO DOMINGO 38% | g 100 |
Preparation
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.
Ingredients
| water - warm | g 30 |
| FRUTTIDOR ARANCIA | g 100 |
| MINUETTO LATTE SANTO DOMINGO 38% | g 100 |
Preparation
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.
Divide the cooked macarons into 5 different shades of pink.
Pipe a little quantity of the raspberry filling in each half side of macaron and later complete with the ganache.
Pair the macarons from the darkest to the lightest by the different ganache used (in the order raspberry, blueberry, wild berries, tropical, orange).
Pastry Chef and Gelato Maker
