Pomegranate and Mint Christmas Macaron

These festive cookies are the perfect combination of the juicy sweet-tart seeds in a pomegranate with a hint of refreshing Mint that will make you want more. They are created with unique but tasty ingredients that everyone you know will be asking for some of these sweet and refreshing macarons. You could say it would blow their jolly socks off. This is a tradition that you will be making every year because it just makes sense!

Tools

Flour Sifter

Piping Bag

Cookie Sheet

Mixer

Mixing bowl

Whisk

silicone mat or parchment paper

Ingredients for Macaron Shells:

1 cup almond flour

1 cup powdered sugar

2 Large egg whites, room temperature

1/4 cup granulated sugar

green gel food coloring

Pomegranate Mint Cream Filling:

1 cup heavy cream, chilled

4 TBSP powdered sugar

1/2 cup pomegranate seeds

1/2 tsp mint extract

optional: a few drops of red food coloring for a festive touch

Preheat oven to 300 degrees F

line baking sheets with silicone mat or parchment paper

Sift Almond four and powdered sugar together to remove any lumps

In a mixing bowl, whisk egg whites until foamy. Gradually add granulated sugar and beat until stiff peaks form. Add a few drops of green gel food coloring.

Gently fold in almond flour mixture making sure not to deflate the batter. The batter should flow like lava.

Pipe the macaron batter onto the prepared baking sheets, forming round discs.

Let the macarons rest for 30-60 minutes to form a skin.

Bake at 300 degrees Fahrenheit for 15-18 minutes

Beat heavy cream and powdered sugar in mixer until soft peaks form.

optional: Add red food coloring to cream for a festive look.

Fold in Pomegranate Seeds and mint extract.

Transfer to piping bag.

squeeze desired amount of cream filling on the bottom of one Macaron and place a second macaron on top of cream to form one Macaron cookie,

Let Macaron cookies rest in fridge to develop flavor.

Disclaimer: Don't leave unattended or else someone might take a bite!