So a while ago, I discovered something amazing called LorAnn oils, flavouring essences. These little beauties open up the possibility for so many things. By mistake I got sent the pomegranate one, but I'm starting to believe it was meant to be. My immediate thought was pomegranate macarons; and this is how these darling macarons came about.
Ingredients for the macarons:-
200g icing sugar
110g ground almonds
50g castor sugar
3 egg whites
few drops red food colouring
Line 3 or 4 baking trays with greaseproof paper. Put to one side.
Age the egg whites in a microwave for about 10 seconds or so. Add the red food colouring and beat with a handbeater for a few minutes until it starts to get frothy. Add the castor sugar to the egg whites beating slowly and building up to a high speed. You want to aim for a glossy and shiny mixture that forms soft peaks and sort of meringue like.
In a separate bowl, sieve together the icing sugar and ground almonds.
With a metal spoon, add half the dry ingredients to the egg mixture and fold in slowly. Add remaining half and immediately transfer to a piping bag.
Pipe rounds of about 2 cm wide onto the prepared baking trays. Bang on the counter a few times to ensure all air bubbles rise to the surface and pop them.
Leave to sit for about 60-90 minutes to air and enable the macarons to form a skin. This is imperative for the 'feet' that are so highly sought after.
Bake at 150 C or gas mark 2 for about 10-12 minutes. Remove from oven and leave to cool for a few minutes on the baking trays before removing to a wire rack to cool.
Pomegranate cream filling:-
130g icing sugar
2 tblsp pomegranate seeds
With your handbeater, beat the icing sugar and butter together till fluffy. Add the cream and beat some more. Slowly add a few pomegranate seeds (with a bit of juice) and the essence. Beat again. Add more cream if desired.
Use the buttercream to sandwich the macarons together. Store in a cool dry place. These are best eaten the night after, if you can wait that long.... ;-)