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.