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Pomegranate Macarons

Delicate French macarons with crisp shells and pomegranate buttercream filling. Perfect for festive tables, parties, or gifting.
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Prep Time 45 minutes
Cook Time 18 minutes
Total Time 1 hour 3 minutes
Servings: 20 macarons
Course: Dessert, Snack
Cuisine: French, Fusion
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup almond flour
  • 1 3/4 cup powdered sugar
  • 3 egg whites room temperature
  • 1/4 cup granulated sugar
  • red food coloring
  • 1/2 cup unsalted butter softened, for filling
  • 1 cup powdered sugar for filling
  • 2 tbsp pomegranate juice
  • 1 tsp vanilla extract
  • pomegranate seeds optional, for garnish

Equipment

  • Mixing bowl
  • Hand mixer
  • Piping bag
  • Baking sheet
  • Parchment paper

Method
 

  1. Sift almond flour and powdered sugar into a bowl.
  2. Beat egg whites until soft peaks form, gradually add granulated sugar, then mix in red food coloring until stiff peaks form.
  3. Fold almond flour mixture into egg whites until batter flows like lava.
  4. Pipe 1.5-inch rounds onto parchment-lined baking sheets. Tap to remove air bubbles.
  5. Let shells rest 30–60 minutes until skin forms, then bake at 300°F for 15–18 minutes. Cool completely.
  6. Beat butter, powdered sugar, pomegranate juice, and vanilla until creamy.
  7. Pipe filling onto one shell and sandwich with another. Optionally garnish with pomegranate seeds.

Notes

Store macarons in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving.