For the macarons, grind almonds and sugar very finely and sift several times. Beat egg whites until stiff, sprinkling in sugar and salt.
Fold in almond mixture three times. This should result in a thick mixture. Using a piping bag, pipe mounds (2-€ size) onto a baking mat.
Let stand for a few minutes, the macarons should flow apart a little in the meantime. Bake on the bottom rack at 140 °C for 18 to 20 minutes. Allow to cool.
For the filling, stir couverture into fruit pulp heated to 80 °C until dissolved.
Cover and let stand in the refrigerator for a few hours, then whisk until light and fluffy and fill the macarons.