POM-Vanilla Macarons

Preparation

In a medium skillet over medium heat, reduce POM Wonderful 100% Pomegranate Juice by simmering it over low heat until it’s concentrated to about 2 tablespoons. This will intensify the pomegranate flavor and prevent excess moisture in the macaron batter. Let cool before using.
In a small bowl, sift together powdered sugar, almond flour, and cornstarch.
In a large bowl of a stand mixer, whisk eggs whites on medium speed until soft peaks form. Add cream of tartar and continue beating while gradually adding the granulated sugar, until stiff peaks form.
Gently fold in cooled POM juice into meringue. Add a drop of food coloring.
Gradually fold sifted almond flour and powdered sugar mixture into the egg whites using a spatula.
Prepare a baking sheet with parchment paper or a silicone baking mat. Fit a piping bag with a round tip (about ½" in diameter). Pipe small circles (around 1½" in diameter) onto the parchment paper, spacing them about 1" apart. Tap the baking sheet gently on the counter to release any air bubbles.
Allow the piped macarons to sit at room temperature for about 30–60 minutes, or until a skin forms on top. They should not be sticky to the touch when you gently press them.
Preheat the oven to 300°F. Bake for 15–18 minutes, rotating the tray halfway through. The macarons are done when they don’t wobble on their "foot" (the base of the shell). Let the macarons cool completely on the tray before removing them.
For the vanilla buttercream: In bowl of a stand in mixer, beat softened butter on medium-high speed for about 2 minutes until smooth and creamy. Gradually add confectioners’ sugar, one spoonful at a time, mixing on low speed to avoid a sugar cloud. Add vanilla extract and a pinch of salt, then continue mixing. Add heavy cream 1 tablespoon at a time until the desired consistency is reached.
When macaron shells are completely cool, match up similar-sized shells. Pipe a small amount of vanilla icing onto flat side of one shell. Top with other shell, pressing gently to form a sandwich. Refrigerate macarons in an airtight container for at least 24 hours. Let macarons come to room temperature before serving for the best texture and flavor.

Ingredients

Pomegranate macaron shells:

¼ cup POM Wonderful 100% Pomegranate Juice‍
1 cup confectioners’ sugar
½ cup almond flour
1 teaspoon cornstarch
2 large egg whites, at room temperature
¼ cup granulated sugar
⅛ teaspoon cream of tartar
2 drops red food coloring

Vanilla buttercream:

½ cup unsalted butter, softened
1½ cups confectioners’ sugar
1 teaspoon vanilla extract
2 tablespoon heavy cream
⅛ teaspoon salt

In This Recipe

100% Pomegranate Juice

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Preparation

Ingredients

In This Recipe

100% Pomegranate Juice

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