Wild Strawberry Purée Macaron Filling

Use Purée Wild Strawberry, Frozen, Boiron (1kg) to make this recipe. Wild strawberry purée gives macarons a concentrated berry centre, but it must be balanced with enough chocolate to set. This ganache reduces the purée first, then emulsifies it with white chocolate for a pipeable filling.

At a glance

• Yield: 24 filled macarons
• Preparation: 25 minutes
• Cooking: 10 minutes
• Chilling or freezing: 8 hours

Purée Wild Strawberry, Frozen — Boiron (1kg)

£30.07

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Ingredients

• 180g wild strawberry purée, thawed
• 300g white chocolate, finely chopped
• 60ml double cream
• 25g unsalted butter, softened
• 48 baked macaron shells

Method

1. Simmer the purée until reduced to 120g, stirring near the end. Cool for five minutes.
2. Heat the cream until steaming. Pour it over the white chocolate, wait one minute and stir from the centre until smooth.
3. Add the reduced purée in three additions, mixing well each time. Blend in the softened butter without adding air.
4. Cover the surface and chill for at least four hours until pipeable.
5. Pipe onto half the shells, sandwich gently and refrigerate in an airtight container overnight before serving.

Why this recipe works

Reduction removes water that could soften the shells and concentrates the wild strawberry flavour. White chocolate supplies cocoa butter, which creates a stable texture without masking the fruit with extra cream.

Practical tips and variations

• Weigh the purée after reducing rather than relying only on cooking time.
• Let the ganache cool before filling the shells.
• Mature the filled macarons overnight for a tender centre and crisp outer shell.

Serving and storage

Keep filled macarons airtight in the fridge for up to three days. Bring them to room temperature for 15 minutes before serving.

Frequently asked questions

Why is my macaron filling runny?

The purée may not have been reduced enough, or the ganache may need more chilling time.

Can I freeze filled macarons?

Yes. Freeze them airtight for up to one month and thaw overnight in the fridge.

Can I use milk chocolate?

It will change both colour and flavour, and the ratio must be adjusted because milk chocolate sets differently.