Pomegranate and Chocolate Macarons
Pomegranate and chocolate macarons are a special dessert that combines the French macaron shell with the refreshing flavor of pomegranate and the sweet, rich character of chocolate. The filling is rich and creamy, making for a truly special and delicious dessert. This macaron is the perfect choice for spring and summer occasions.
Ingredients for this recipe
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Preparation Steps
1
Prepare the pomegranate chocolate ganache: puree the pomegranate seeds, then whisk in the cocoa powder and heavy cream.
2
Sift the almond flour and powdered sugar into a bowl to remove any lumps.
3
Beat the egg whites until stiff peaks form, then gradually add the granulated sugar. The meringue should be firm and the peaks should hold their shape.
4
Gently fold the almond flour and powdered sugar mixture into the meringue. Be careful not to overmix, to preserve the airiness.
5
Transfer the batter to a piping bag fitted with a round tip. Pipe small, even circles onto a baking sheet lined with parchment paper.
6
Let the macarons rest for 30 minutes to form a skin before baking.
7
Meanwhile, preheat the oven to 300°F (150°C). Bake the macarons for 12-15 minutes, then let them cool completely on the baking sheet.
8
Melt the white chocolate, then stir in the pomegranate-chocolate cream until smooth and creamy.
9
Once the ganache is smooth, refrigerate for 10-15 minutes, or until slightly firm.
10
Once the macarons have cooled, pipe the pomegranate chocolate ganache onto one half of each macaron, then top with the other half to create a sandwich.
11
Let the finished macarons rest in the refrigerator for at least 1-2 hours to allow the flavors to meld together.
