Delicious Passion Fruit and Mango Macaron Fillings

Start by heating the passion fruit puree in a saucepan over medium heat until warm. Once warmed, pour the puree over the finely chopped white chocolate in a mixing bowl.

Blend the mixture with an immersion blender until smooth. Next, add the cold unsalted butter and blend again until fully combined.

Transfer the ganache to a wide dish and cover it tightly with plastic wrap, ensuring the wrap touches the surface of the ganache. Refrigerate for about 3 hours until it becomes stable.

After cooling, place the ganache into a piping bag fitted with an 8 mm nozzle, ready for filling your macarons.

In a saucepan, gently heat the mango puree combined with the sugar until it reaches 40-44 degrees Celsius (104-111 degrees Fahrenheit). Stir occasionally to ensure the sugar dissolves completely.

While the mango mixture is heating, soak the gelatin in the water for about 5 minutes to soften it. Once ready, mix the pectin NH with the sugar in a small bowl.

Slowly sprinkle the pectin mixture into the hot fruit puree while stirring continuously to prevent lumps from forming. Bring the mixture to a boil, then turn off the heat.

Incorporate the softened gelatin into the hot mixture, stirring well to ensure it is fully dissolved. If desired, strain the confit through a sieve to achieve a smoother texture.

Cover the confit with plastic wrap, making sure the wrap touches the surface, and refrigerate until it's thickened to the desired consistency. Remember, this pectin-based confit can be frozen and thawed repeatedly, making it perfect for various uses.