Pomegranate Macarons
The history of the macaron began in France, and has since spread worldwide. The pomegranate version is a truly special dessert with its refreshing, fruity flavour and the creaminess of the white chocolate. The combination of pomegranate and chocolate perfectly complements the traditional flavours of French sweets. Pomegranate macarons are best left to rest for an hour or two to allow the flavours to blend and the sweetness to be truly harmonious.
Ingredients for this recipe
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Preparation Steps
1
Prepare the ingredients: measure out the almond flour, powdered sugar, and egg whites.
2
In a bowl, combine the almond flour and powdered sugar. Sift the mixture through a fine-mesh sieve to remove any lumps.
3
In a mixing bowl, begin whipping the egg whites until they form soft peaks. Gradually add the granulated sugar, continuing to whip until stiff, glossy peaks form.
4
Gently fold the almond flour-powdered sugar mixture into the whipped egg whites. Be careful not to overmix, as this will deflate the batter.
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 piped macarons rest at room temperature for 30-60 minutes, allowing a thin skin to form on the surface.
7
Preheat your oven to 300°F (150°C) with convection. Bake the macarons for 12-15 minutes, or until their bases easily release from the parchment paper.
8
For the pomegranate ganache filling, juice the pomegranate. In a small saucepan, combine the pomegranate juice and butter and bring to a simmer. Add the white chocolate and melt, stirring constantly until smooth.
9
Stir the pomegranate-white chocolate ganache until smooth, then let it cool completely.
10
Once the macarons have cooled, fill them with the pomegranate ganache and sandwich them together with another macaron.
11
Allow the filled macarons to rest for one to two hours to allow the flavors to meld.
