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White Chocolate Pomegranate Macarons Recipe

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4.3 from 11 reviews

Delight in these elegant White Chocolate Pomegranate Macarons featuring smooth cardamom-infused shells filled with luscious white chocolate buttercream and tangy pomegranate jelly. This delicate French treat combines the subtle warmth of cardamom with sweet and tart flavors, creating a perfect sophisticated dessert for any occasion.

Ingredients

Macaron Shells

  • 50 grams granulated sugar
  • 120 grams egg whites (from four large eggs)
  • 120 grams almond flour
  • 200 grams powdered sugar
  • ½ teaspoon ground cardamom (optional)

White Chocolate Buttercream

  • 60 grams white chocolate (about ⅓ cup)
  • 75 grams unsalted butter (⅓ cup)
  • 66 grams powdered sugar (about ½ cup)
  • ½ teaspoon vanilla bean paste or extract

Filling and Decoration

  • ¼ cup pomegranate jelly
  • ¼ cup fresh pomegranate arils (optional)
  • 15 grams white chocolate (melted) (optional)
  • Gold luster dust mixed with a few drops of vodka (optional)

Instructions

  1. Prepare Baking Sheets and Equipment: Line two baking sheets with macaron silpats or parchment paper. Fit a piping bag with a round tip (Wilton or Ateco #12). Set aside for later use.
  2. Process Dry Ingredients: In a food processor, combine powdered sugar, almond flour, and cardamom (if using) until superfine. This ensures smooth shells. Set mixture aside.
  3. Whip Egg Whites: Separate the eggs and place the whites in a stand mixer bowl with the whisk attachment. Whisk on low until frothy, then gradually increase speed and sprinkle in granulated sugar teaspoon by teaspoon. Whisk on medium until stiff peaks form and meringue clumps on the whisk.
  4. Fold Dry Ingredients into Meringue: Remove bowl from mixer. Fold half the almond flour mixture into the meringue with a spatula until fully incorporated. Add remaining dry mixture and continue folding, pressing the batter against the bowl sides to achieve the right consistency.
  5. Test Batter Consistency: Lift the batter with the spatula and let it flow back. When it flows in a single ribbon, initially grainy but dissolving within 10-15 seconds to a glossy finish, the batter is ready.
  6. Pipe Macarons: Transfer batter to the piping bag. Pipe 1-1.5-inch diameter rounds on baking sheets. They will spread slightly as they settle.
  7. Remove Air Bubbles: Tap baking sheets firmly against the counter to release air bubbles. Use a toothpick to pop remaining bubbles for smooth tops.
  8. Dry Macaron Shells: Let piped shells dry in a well-ventilated area for 20-30 minutes, or up to an hour in humid conditions. The tops should no longer be shiny or sticky and should feel like skin to the touch.
  9. Preheat Oven: Heat oven to 320°F (160°C) while shells dry.
  10. Bake Macarons: Bake one tray at a time on the lower center rack for 16-18 minutes until shells are set. Test by gently wiggling a shell; if it moves, bake additional 1-2 minutes until firm.
  11. Cool Macarons: Let trays cool completely for about 10 minutes before removing shells from mats.
  12. Melt White Chocolate: Gently melt white chocolate in a heat-safe bowl over a double boiler or microwave in 15-second intervals, stirring between, then allow to cool slightly.
  13. Make Buttercream: Beat unsalted butter on medium speed for 1 minute. Add powdered sugar and vanilla extract, beat 1-2 minutes until combined. Create a well in the buttercream, pour in warm melted white chocolate avoiding bowl edges, fold with spatula then beat on medium 2-3 minutes until light and fluffy.
  14. Prepare Buttercream for Piping: Fill a piping bag fitted with a small tip (e.g., #32) with the white chocolate buttercream.
  15. Optional Decoration: Pair similarly sized macarons, place one side face up. Drizzle with melted white chocolate, press 2-3 pomegranate arils onto each, and gently splatter with gold luster dust for an elegant finish.
  16. Assemble Macarons: Pipe a ring of white chocolate buttercream on the flat side of one macaron shell to hold filling. Fill the center with about half a teaspoon pomegranate jelly using a spoon or piping bag. Top with matching shell.
  17. Mature and Serve: Refrigerate assembled macarons for one day to develop flavors and soften shells. They can be enjoyed immediately after assembly if preferred.

Notes

  • Ensure egg whites are at room temperature for optimal meringue volume.
  • Drying time for shells varies with humidity; longer drying prevents cracking and hollow shells.
  • Folding batter correctly is key: under-folded batter is stiff; over-folded batter is runny.
  • Use fresh pomegranate arils for burst of flavor and texture in decoration.
  • The macaron shells soften after maturing in the fridge, enhancing taste and texture.
  • Store finished macarons in an airtight container in the refrigerator for up to 3 days.
  • Gold luster dust should be food safe and mixed with vodka or lemon extract to create a paintable lustrous effect.

Find it online: http://bitezly.com/white-chocolate-pomegranate-macarons-recipe/