Use of ultratex/ Nh pectin

[Sussan Estela Olaya]

Hi Zipporah.

Yes, you can substitute Ultratex with pectin NH in macaron fillings, but it’s important to note that they are different thickening agents and work differently.

Ultratex is a cold thickener that doesn’t require heat to activate its effect. On the other hand, **pectin NH** is a type of modified pectin that needs heat and the presence of sugar to properly gel.

To make the substitution:

1. Proportion: Generally, pectin NH is used at a ratio of 0.8% to 1% of the total weight of the liquid. If the original recipe used, for example, 2-3 grams of Ultratex, you should use approximately 1-1.5 grams of pectin NH, depending on the desired texture.

2. Process: Dissolve the pectin NH in sugar before incorporating it into the strawberry purée to avoid lumps. Then, heat the mixture until it reaches at least 85-90°C to activate the pectin. Allow it to cool so the gelling process can occur.

This change might slightly alter the texture and flavor of the filling, so I suggest doing small tests before using it in the entire recipe.

Best regards.

[Zipporah Wanjiru]

Thank you Sussan

[Sussan Estela Olaya]

Hi Zipporah.

Great! If you have any other questions regarding the courses, I’ll be here to help.

Best regards.