Macaroons Damien Waiger

[Sussan Estela Olaya]

Hi Bracha, thank you for your question!

Yes , you can definitely make your own fruit purées if you don’t have access to ready-made ones.

All you need to do is blend fresh (or frozen) fruit until smooth, and then strain it if you prefer a finer texture without seeds, especially for passion fruit, raspberry, or strawberry.

Also, if you’d like to intensify the flavor or reduce some of the natural water content, you can gently heat the purée in a saucepan over medium-low heat, stirring occasionally, until it reaches the desired concentration.

This works great when you want a stronger flavor for ganaches or creams.

I hope this information helps, and if you have any other questions, feel free to reach out I’ll be happy to help you.
Best regards.

Sussan Scoolinary Team.

[brochellelevy]

Thank you so much !

[Sussan Estela Olaya]

Great, Bracha! I’m here if you have any other questions and I’m happy to help. Best regards.

[brochellelevy]

Hi! Another question, for the raspberry pate de Fruit, also can’t find Pectin NH. Can I substitute for anything else?

[Sussan Estela Olaya]

Hi Bracha!
Thank you for your question. NH pectin is specifically used in preparations like pâte de fruits because it gives a firm yet flexible texture, and it can be reheated and reused—ideal for this type of application.

If you can’t find NH pectin, here are some alternatives, though they come with a few differences:

Fruit pectin (apple or citrus-based, the kind sold for jams and jellies):
– It can work, but the texture won’t be quite the same.
– You’ll need to slightly adjust the sugar and cook to a slightly higher temperature (around 105–107 °C).
– It also tends to have a lower gelling power, so you may need to use about 1.5 times the amount of NH pectin.

Agar-agar (as a last resort):
– It creates a firmer, more brittle gel that’s less elastic.
– It activates at a boil (at least 90 °C) and sets as it cools, but it can’t be reheated or reused.
– The texture is not the same, but it can work if you’re simply aiming for a firm jelly-like center.

My recommendation: If you can find yellow pectin or a no-sugar-added jam pectin, try using that. Use a little more than the stated amount and keep an eye on the texture as it cooks (it should begin to pull away from the whisk and thicken noticeably around 113 °C).

If you’re open to buying online, NH pectin is often available from pastry supply shops or professional baking stores.

Let me know if you try any of these options and how it goes!
Best,
Sussan Scoolinary Team.