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Comments (10)

Carolyn Mustopa

February 17, 2021 3:26 pm

I have a few of the fruit powders, but haven’t used them yet. Could I use them in macaron shells, or should it absorb too much moisture and mess up the texture?

This shouldn’t be an issue in a traditional macaron.

Strawberry powder in frosting for a chocolate cake. Yum.

Doug Martinides

February 17, 2021 5:31 pm

Fascinating, can’t wait to try all of them!

I didn’t know these were available. Interesting…especially the pear powder.

so interesting!

Gonna plus up my banana bread with banana powder. Do I need to add moisture (sour cream?) to offset the drying impact of the powder?

You do not need to add more moisture. That is one of the benefits of using fruit powders.

Joyce Gillett

March 9, 2022 11:13 am

I’m old & just now learning about all these amazing things. So glad I found you