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Pomegranate Macarons

Delicate French macarons with rosy pink shells, filled with creamy pomegranate buttercream and bursts of fresh arils.
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Prep Time 45 minutes
Cook Time 18 minutes
Total Time 1 hour 3 minutes
Servings: 20 macarons
Course: Dessert
Cuisine: French
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Macaron Shells
  • 1 cup almond flour finely ground
  • 1.75 cups powdered sugar sifted
  • 3 egg whites room temperature
  • 0.25 cup granulated sugar
  • 0.5 tsp cream of tartar
  • few drops pink/red gel food coloring optional
Pomegranate Buttercream
  • 0.25 cup unsalted butter softened
  • 1.5 cups powdered sugar
  • 2-3 tbsp pomegranate juice reduced slightly
  • 0.5 tsp vanilla extract
  • 1-2 tbsp heavy cream as needed
  • 0.25 cup pomegranate arils fresh

Equipment

  • Mixing bowls
  • Electric mixer
  • Sifter
  • Piping bag with round tip
  • Baking sheet
  • Parchment paper

Method
 

  1. Sift almond flour and powdered sugar together to remove lumps.
  2. Whip egg whites with cream of tartar until foamy, then add sugar gradually until stiff peaks form.
  3. Fold dry mixture into whipped egg whites until batter flows like lava.
  4. Pipe 1.5-inch circles on parchment-lined baking sheet. Tap to release bubbles.
  5. Let shells rest 30–60 minutes until skin forms. Preheat oven to 300°F (150°C).
  6. Bake 15–18 minutes, until firm with feet. Cool completely.
  7. Beat butter with powdered sugar, then add reduced pomegranate juice, vanilla, and cream until smooth.
  8. Pipe buttercream and sprinkle with fresh arils. Sandwich shells together.
  9. Refrigerate 24 hours before serving for best texture.

Notes

Macarons are best after maturing for 24 hours. Store airtight in fridge up to 5 days or freeze unfilled shells for 2 months.