Try Angelo Sosa's Absolutely Irresistible Pomegranate Macarons for Dessert!

Try Angelo Sosa's Absolutely Irresistible Pomegranate Macarons for Dessert!
Course 
Dessert
Serves 
20
Country of Origin 
International
Preparation Time 
0:10
About This Recipe 

Who doesn’t love macarons?! Indulge your obsession with this recipe for the bite-sized cookies which comes from chef Angelo Sosa, former Top Chef contestant and owner of Añejo in New York City and Poppy Den in Las Vegas. Made using POM Wonderful 100% Pomegranate Juice, they're the perfect balance of sweetness and acidity and great for sharing at a weekend BBQ or as an after-dinner treat!

Ingredients 

Macarons:

  • 1 cup juice from POM Wonderful Pomegranates (or 1 cup POM wonderful 100% Pomegranate Juice) reduced to a nappe, about 1/4 cup
  • 4 cups almond flour
  • 4 cups confectioner’s sugar
  • 9 large eggs (whites only)
  • 2 cups granulated sugar
  • 3 tablespoons egg white powder

Filling:

  • 1 cup juice from POM Wonderful Pomegranates (or 1 cup POM wonderful 100% Pomegranate Juice) reduced to a nappe, about 1/4 cup
  • 3/4 cup heavy cream 
Preparation 

Macarons:

  1. Preheat oven to 200°F.
  2. Prepare fresh pomegranate juice, if necessary.*
  3. In a saucepan, bring pomegranate juice to a simmer.
  4. Reduce by three quarters, until a very thick syrup forms that can thickly coat the back of a spoon, then cool to room temperature.
  5. Blend almond flour and confectioner’s sugar; set aside.
  6. Combine granulated sugar, egg whites and egg white powder; blend on high with whip attachment until stiff peaks form.
  7. Add flour mixture and 1/4 cup POM reduction, and fold until well blended.
  8. Double a sheet pan and layer with parchment paper or silicone baking mat. Pipe small quarter-sized dots onto the sheet pan.
  9. Bake for 10 minutes, rotating the sheet pan 180 degrees halfway through to cook evenly, until macarons are crisp on the outside and moist in the inside.

Filling:

  1. Whip heavy cream until stiff peaks form and add POM reduction.
  2. Pipe whipped cream on one side of macaron cookie and sandwich with another macaron cookie. 
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