Description
A delightful recipe for pomegranate macarons that combines sweet and tart flavors.
Ingredients
Scale
- 1 3/4 cups almond flour
- 1 3/4 cups powdered sugar
- 3 large egg whites
- 1/4 cup granulated sugar
- 1/2 tsp cream of tartar
- Pink/red gel food coloring
- 1/4 cup pomegranate juice
- 1/2 cup granulated sugar (for filling)
- 1/2 cup unsalted butter
- 1 egg yolk
- 1 tsp cornstarch
Instructions
- Sift almond flour and powdered sugar.
- Whip egg whites with cream of tartar and sugar to stiff peaks.
- Fold in dry ingredients and pipe small circles on parchment paper.
- Let rest for 30 minutes.
- Bake at 300°F for 14-16 minutes.
- Cool completely.
- Cook pomegranate juice, sugar, and cornstarch until thickened.
- Whisk in egg yolk and butter.
- Cool filling.
- Pipe filling onto one shell, sandwich with another, and refrigerate for 24 hours before serving.
Notes
- Ensure egg whites are at room temperature for better whipping.
- The macarons are best when made a day in advance and allowed to mature in the fridge.
- Prep Time: 1 hour
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 30mg