Rich chocolate macarons with a tangy pomegranate filling! You’re going to love these French macarons! These pomegranate macarons capture that beautiful, fruity flavor paired with chocolate. They’re the perfect combination of flavors and textures, made with chocolate macaron shells, filled with a creamy pomegranate buttercream and dipped in white chocolate. Enjoy these cookies on their own or for garnishing my ‘Pistachio Pomegranate Cake’!
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How to Make Macarons
French macarons can seem quite intimidating to make but once you have the process down, you’ll love making them! Here are few tips to help you with baking and enjoying these chocolate macarons perfectly every time!
- Whisk the egg whites just until they reach stiff peak stage, usually takes about 4 minutes. Under mixing will result in a flat batter; over mixing can cause the cookies to spread while baking.
- I like to use the fold and flatten method. Fold the batter thoroughly, flattening the egg whites against the side of your mixing bowl. BUT, be careful – you don’t want to over mix the batter! That will also cause your cookies to be just flat, shapeless disks.
- If you don’t mind gluten in the recipe and you’re really struggling to get a perfect macaron, try adding 1 tbsp of all-purpose flour to the almond flour. It helps keep the macarons full inside and helps keep their shape.
- Allow those macarons to REST! Let the cookies stand for an hour at room temperature, allowing a thin shell to form on the outside. This shell gives the cookies their shape so it’s crucial! If your macarons are cracking on top, you might need to let the cookies rest longer. If you live in a humid climate, extend the timing even more as humidity and moisture will prevent a shell from forming.
- I recommend keeping these refrigerated for 1 to 3 days to allow the macarons to ‘mature’. When they ‘mature’, the shells become softer and even more delicious! Take them out at least 30 minutes to an hour before enjoying to allow the cookies to thaw and come up to room temperature.
The Pomegranate Buttercream
You’ll love the rich and tangy pomegranate flavored filling for these chocolate macarons! To add the pomegranate flavor without watering down the buttercream, I reduce the juice first in a small saucepan until just a thick syrup remains. Make sure to do this over a low temperature and it can take up to 20 minutes. A higher temperature may cause the juice sugars to burn. Allow the pomegranate syrup to cool completely before using it for the buttercream!
Dipped in Chocolate!
If you’re a chocoholic like me, try dipping these pomegranate macarons into melted chocolate for even more flavor. Just melt 1 cup of dark chocolate or white chocolate melts in a small bowl in the microwave or over a double boiler. Let the cookies set in the refrigerator first for at least 30 minutes. Dip the cookies half way, then set onto a wire rack for the chocolate to set completely. You can also add sprinkles to make these even more extravagant!
Enjoyed these pomegranate macarons? Check out some of my other recipes you’re sure to enjoy!
- Pomegranate Pistachio Cake – delicate and light cake topped with these macarons!
- Ferrero Rocher Chocolate Macarons – rich chocolate cookies with nutella and hazelnuts!
- Triple Strawberry Macarons – three layers of strawberry flavor!
- Lemon Raspberry Macarons – tangy and sweet raspberry cookies with lemon filling!
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Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
- This set of jumbo cake decorating tips includes a simple round tip and star tips for filling.
- Get a set of disposable pastry bags – no more washing any bags!
- You can use parchment paper or these silicone mats for baking.
- I love my classic KitchenAid stand mixer – a must for every kitchen!
- And this kitchen scale is a must for making perfect macarons!
Chocolate Pomegranate Macarons Recipe (video)
For Chocolate Macaron:
- 2 cups confectioner's sugar
- 1 cup almond flour
- 3 tablespoons cocoa powder
- 3 large egg whites, 100g
- 1/4 cup white granulated sugar
For Pomegranate Butter Cream:
- 1/2 cup butter, softened at room temperature
- 2 to 3 cups confectioner's sugar
- 1/2 cup pomegranate juice
- white chocolate melts, optional
- Line 2 large baking sheets with parchment paper or silicone baking mats; set aside.
- Prepare the dry ingredients first. Place the almond flour, confectioner's sugar and cocoa powder into a food processor. Pulse for 30 seconds, then sift into a large mixing bowl; set aside.
- Prepare the meringue. Place the egg whites and granulated sugar into a mixer bowl. Whisk on high speed until stiff peaks form; do not over mix. Add the meringue to the dry ingredients and fold everything together. Once the meringue and dry ingredients are combined, keep fold and 'deflating' the meringue until batter reaches 'lava' stage - the batter will ribbon off of spatula and settle back down into the bowl.
- Transfer the batter into a large pastry bag tipped with a round tip. Pipe even-sized cookies onto prepare parchment paper. Once pan is filled, tap hard against work surface to release any trapped air bubbles; you can also use a toothpick to pop any larger, visible bubbles. Allow the cookies to stand at room temperature for about an hour, allowing a thin shell to form over the top. In more humid climates, this will take longer.
- Preheat oven to 320F. Bake rested cookies for 18 to 22 minutes, depending on cookies size, more for larger ones. This time can vary as each oven bakes differently. Adjust timing and temperature accordingly. Allow the cookies to cool completely on parchment paper, then transfer onto a wire rack. Turn half of the cookies over.
- Prepare the pomegranate butter cream. Pour the 1/2 cup pomegranate juice into a small sauce pan. Bring to a simmer over medium heat and allow the juice to reduce into a thick syrup. Cool the syrup completely before using in butter cream!
- Whisk the softened butter until light and fluffy. Add 2 cups of confectioner's sugar and mix until smooth. Add the pomegranate syrup and more confectioner's sugar if necessary. Transfer the butter cream into a pastry bag (I used Ateco tip #823). Pipe the frosting onto one-half of the cookies, then top with second half. If desired, melt white chocolate melts and dip the macarons half way into the chocolate. Set onto parchment paper to set.
- Keep macarons stored in airtight container and in the refrigerator. Remove about 1 hour prior to enjoying.