Heat mixed berry puree and glucose syrup till just begins to simmer. Do not boil!
Pour the warm mixture over Ruby Chocolate and let it sit for a minute.
Mix mixture with the spatula.
Add lemon juice and emulsify with the hand blender.
Transfer into glass container and cover with plastic wrap “to contact”.
Let set in the refrigerator for at least 8- 10 hours (or overnight).
When you are ready to fill macarons, transfer into pipping bag with a round tip.
Pipe a generous amount of ganache onto bottom of half the cookies and top with other half (different color) to make sandwiches.
Let the macarons mature overnight in the airtight container before serving.