Pomegranate Bellini French Macarons!
 
Prep time
Cook time
Total time
 
Author:
Serves: 24
Ingredients
  • Equipment you need:
  • Kitchen scale (you will use again and again. not pricey)
  • Candy thermometer(this one I use for meat as well, kitchen essential)
  • Macaron baking silicone mat
  • Large piping bags
  • Wilton round tip 112 (or similar sized round tip)
  • Powdered food coloring (works better than gel for macarons)
  • For the Shells:
  • 150g of blanched fine almond flour
  • 150g of powdered sugar
  • 50g egg whites
  • ¼ tsp. powdered red food coloring (optional)
  • For the Meringue:
  • 55g of egg whites (a little less than two)
  • 35g of granulated sugar (stabilization for egg whites)
  • 120g of granulated sugar
  • 40g of water
  • For the Buttercream:
  • 2 sticks salted butter
  • 2 cups powdered sugar
  • 5-7 tbsp. heavy cream
  • 2 to 3 tbsp. pomegranate molasses
  • 1 tsp. vanilla extract
  • 1 tsp. sparkling wine extract
  • 1 tsp. red powdered food coloring (optional)
Instructions
  1. Prepare your ingredients:
  2. This makes everything go much easier and more organized. Measure out the ingredients for the shells and measure out the ingredients for the meringue, set aside. You will start with the shells.
  3. For the Shells:
  4. Sift the measured almond flour and powdered sugar together into a large bowl. Do this twice, you want a nice fine texture.
  5. Add the food coloring and whisk to combine. Add the egg whites and stir with wooden spoon to make an almond paste. It will come together like a thick dough. Cover with plastic wrap and set aside while you start on the meringue.
  6. For the Meringue:
  7. Add the egg whites to the bowl of stand mixer fitted with the whisk attachment. Whisk until foamy, add the 35g of sugar and continue to beat until soft peaks form. Once at this state turn mixer down to stir. Pour the sugar and water into a medium saucepan fitted with the candy thermometer. Heat over medium high heat until sugar reaches 240 degrees. Remove from heat, allow the bubbles to subside and carefully pour into the stand mixer with the eggs whites avoiding the side of the bowl and whisk. Turn speed up to high and whisk until shiny, smooth and stiff peaks form and the bowl is warm to the touch.
  8. Back to the almond paste:
  9. Line two baking sheets with the macaron baking mats and set aside. Fit the piping tip to the bag
  10. Add a third of the meringue to the almond paste and stir to loosen the paste. Next fold in another third into the paste, gently stirring around the sides twice and cutting through the middle to fold over until the white streaks are incorporated (check out this macaron stirring method, it's a thing). Continue the same method with the remaining meringue, careful not to overmix. The texture of the batter should be like molten lava.
  11. Add batter to the prepared piping bag. With the bag tip facing vertically over the baking sheet and guide, gently squeeze until the batter reaches the dotted second circle, stop squeezing and gently, twist and pull off to the side to leave a flat top. Move on to the next one and complete process until batter runs out. Tap the baking sheets on the counter a couple times to release any air bubbles. Set aside and let the macarons dry at room temp for 25 to 30 minutes.
  12. Pre-heat the oven to 300 degrees and oven rack is in center. Bake the macarons one tray at time for 10 to 12 minutes. Tops should be dry to the touch when done. Transfer baked macarons to cooling rack and allow to cool completely before removing from mats.
  13. For the Buttercream:
  14. Cream the butter in the bowl of the stand mixer until smooth. Add one cup of the powdered and incorporate into the butter, add two tablespoons of heavy cream and the vanilla extract and sparkling wine extract. Mix to incorporate. Add the remaining powdered sugar slowly and mix to combine. Add 2 tablespoons of the pomegranate molasses and mix to incorporate. Add two more tablespoons of heavy cream and combine. Add the food coloring and mix to combine to get your desired color. Add more heavy cream to get your desired texture. Taste and add more pomegranate molasses if desired.
  15. Add buttercream to piping bag fitted with a round tip (I used the same one for the shells) and fill one half of the shell with the filling, don't over fill. Take the other half of the shell and sandwich together and gently press. Store finished macarons in airtight container in the fridge for up to 3 to 5 days.
  16. Enjoy!
Recipe by Social Buttercream at http://socialbuttercream.com/2018/12/29/pomegranate-bellini-french-macarons-heres-to-health-happiness-and-prosperity-in-the-new-year/