I know I've been absent for quite some time- full time job and social life have completely absorbed me- so I haven't published in a long time! Don't worry though, I have been baking a lot so I have got a lot of new recipes to share with you!
Like these pomegranate macarons, that look stunning (if I say so myself). The decorations are super easy to do, you'll see!
And there is some innovations! I took a course a few months ago with an amazing teacher- Fatima Gismero- and she taught us how to use products from Mugaritz- ingredients deviced by a Michelin-winning restaurant in Spain. The creamy filling of these macarons tastes like pure pomegranate- because it's pure pomegranate. No sugar added, no cream nor eggs. Just inuline, an amazing ingredient made of chicory root that gives any liquid this creamy texture.
It won't change the flavor, so it truly tastes like pure pomegranate. The sweetness of the macaron shells contrasts perfectly with the pomegranate flavor!
- 3 egg whites (aged for 3 days)
- 125g almond meal
- 210g confectioners sugar
- 30g granulated sugar
- Pink food coloring
- 250ml pomegranate juice
- 75g inuline
- Juice the pomegranates and sieve the juice to eliminate any pulp or seeds left.
- Pour the juice into a minipimer glass and add the inuline while beating, little by little.
- Pour the mixture in a bowl and cover it with plastic wrap, making the plastic touch the liquid.
- Refrigerate for at least 30 minutes.
- Three days before you make the macarons: separate the whites of three eggs and place them in an open container in the fridge, without covering them.
- Mix the almond meal and the confectioners sugar and triturate it in the food processor for some minutes and sift it.
- Beat the whites until they reach a fluffy consistency. Add the granulated sugar while beating until they are glossy and opaque, and they form peaks. Add the food coloring and mix carefully with the spatula, from bottom to top.
- Add the almond meal and sugar mix little by little. You should do it in 4 or 5 times, always mixing carefully with the spatula with movements from bottom to top, in order not to deflate the whites.
- Once all the ingredients are incorporated, pour the mix in a pastry bag with a round tip.
- Make circles with the mixture, about a little less than 3cm diameter. It's better if you have done yourself a template with the circles drawn, so you can put it under the parchment paper. Once you have finished piping the mix, hit the tray on a flat surface three times. The air inside the mix in the macarons will come to the surface, puncture the bubbles with a toothpick.
- Let the macarons sit until the surface has dried (you can test it by lightly touch them with your finger- it must come out clean). They can be done in 20 minutes or 2 hours, depending on the humidity of the ambience. You must wait, however, otherwise the macarons will not rise when baked.
- Preheat the oven at 160ºC (320ºF).
- Bake for 15 minutes. After this time, open the oven door and, carefully so you do not get burned, touch the upper part of one of the cookies. If the top can be slide off the bottom, let them bake for 5 more minutes, testing them again after.
- The baking time will depend on the oven and the temperature. It is better to let them cook longer than to rise the temperature too much; I have baked them for a little more than 25 minutes.
- Take them out of the oven and let the parchment paper slide off the tray onto the table or the kitchen marble. Wait for them to cool down completely before peeling them off the paper.
Decorate and assemble the macarons:
- Pair the shells according to size and shape.
- Mix a teaspoon of vodka with fuchsia food coloring and splatter the shells with a toothpick.
- Put a little ball of creamy pomegranate in one half of the shells and cover them with their pair.
- Refrigerate for at least 24h before serving.
I hope you liked it! Promise it won't be as long for the next update!