Made by Chefs for Chefs.
Ready to serve, to be eaten chilled
Almond powder 18.5% sugar, icing sugar, egg white 13.3% almond paste 7% almonds sugar, water, inverted glucose syrup), cream milk cream, stabiliser carrageenans water, butter milk dark chocolate coating 58% cocoa] 2.9% (cocoa paste, sugar, cocoa butter, emulsifier soya lecithin), cream of salted butter caramel 2.8%( cream milk cream, stabiliser carrageenans salted butter with Guérande salt milk raspberry 2.5% semi candied lemon zest preparation 1.4% ( lemon zest, lemon pulp, lemon juice), concentrates (red beet, carrot, apple, hibiscus, acerola, lemon), pistachio paste 0.5% inverted sugar, milk chocolate coating 0.2% (whole milk powder, cocoa butter, cocoa paste, emulsifier soya lecithin, natural vanilla flavour), cocoa powder 0.2% colours betacarotene plain caramel, lemon puree 0.1% (lemon juice, sugar), lemon juice from concentrate 0.1% gelling agent pectins agar, exhausted vanilla seeds 0.08% potato starch,
Bourbon vanilla extract 0.05% thickener xanthan gum, spirulina extract, natural flavour, lemon essential oil 0.02%
Prepare and Use:
Leave to defrost for 2 hours between 0 and +4ºC with plastic film. Remove the plastic
film and place the macarons on a plate. Leave 15 minutes at room temperature and
- Max Temp °C -18