Fruit purées for macarons

[Sussan Estela Olaya]

Hi Rinat.

Great question, because fruit purée is key to achieving the right flavor and texture in macaron fillings.

You can absolutely use frozen fruit in fact, it’s quite common in professional pastry kitchens.

The best way is to thaw it in the fridge so it keeps its flavor and doesn’t release too much water at once. Then, blend it well and strain it through a fine sieve to remove any seeds or fibers.

Also, in many macaron recipes, it’s recommended to gently reduce the purée over low heat before using it. This concentrates the flavor and gets rid of any excess liquid.You just need to heat it until it thickens slightly, then let it cool down before adding it to your ganache or gel. This helps prevent your filling from becoming too runny and losing its ideal texture.

Have you tried making any homemade fruit purées for macarons yet? Which fruit would you like to experiment with?

Hope this info helps.Best regards!.

[Sol Damiani]

Hey there Rinat!👋

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