Fruit ganache for macarons

A super simple macarons filling recipe, easy to adapt for any taste, this fruit ganache for macarons can also be successfully used in tarts or cakes. A fruit cream for filling macarons that is quick to make and contains only 3 ingredients!

Raspberry cream for macarons, mango ganache for macarons, all with one simple recipe:

• 180 g Fruit Puree

• 30 g Glucose syrup

Combine the puree and glucose and heat them up to 40C.

• 360 g White Chocolate

Melt the white chocolate and combine it with the fruit puree. Use a vertical mixer to obtain a glossy and fine cream with a perfect emulsion.

Cover the cream with cling film and let it stabilize at room temperature for 4-6 hours.

I recommend using fruits with a strong and slightly sour taste (raspberries, passion fruit, lemon, etc.). You can replace the chocolate with Ruby chocolate (especially for berries or red fruits) or with milk chocolate, as in the case of Mogador macarons.