convectional oven or conventional oven (in that case increase the temperature indicated in the recipe by 20 degrees Celsius)
100grams almond flour
3egg whites 100 grams
Food coloring purple
400grams pomegranate seeds
3teaspoons maple syrup
6tablespoons unsalted butter
1teaspoon vanilla extract
1tablespoon whipped cream
Macarons can be kept for 4 to 7 days in the refrigerator.
Cover two baking trays with baking paper.
Prepare your macaron mat
Sift the powdered sugar and the almond flour
Put the egg whites and sugar in a heat-resistant bowl.
Bring a pan of water to the boil and hang the bowl with the egg whites above the water.
With the whisk, mix the egg whites with the sugar until the latter is completely dissolved and the mixture is frothy.
Remove the bowl from above the pan and take the mixer (or pour everything into the bowl of your food processor). Add the colorant.
Mix at high speed until peaks occur (stop immediately because you do not want to over beat).
Spoon the powdered sugar / almond flour onto the egg whites and mix them gently with a spatula. Check whether your batter is ready by making 8 figures above the batter with your spatula. If these remain intact then the batter is ready for use. Then you check with a teaspoon on a piece of baking paper whether the batter flows slightly. If that is the case, then it is the moment that you put the batter in the piping bag.
Place your macaron mat on the baking paper and spray the batter into the mold. When you have filled all the molds, beat the baking sheet a few times on your surface, so that all the air can be released. If you don't have a macaron mat pipe circles on your baking paper.
Let the macaron dry in the air for about 30 to 40 minutes, the top should be dried.
Meanwhile, preheat the oven to 160 degrees Celsius.
Bake the macarons in the oven for 4 minutes and then turn the baking tray 180 degrees. Bake again for 4 minutes. Do this 2 more times (so 16 minutes in total) and see if the macarons are ready (if they are ready then they're darker and have an edge on the bottom of the macarons), otherwise you bake for another 4 minutes.
Repeat for all macarons baking trays.
Allow the macarons to cool further.
Pomegranate jam with champagne
Put the pomegranate seeds, champagne and the maple syrup in a saucepan and bring to the boil while you stir.
Let the jam simmer for 8 minutes on low heat.
Mix the cornflour with the water and add it to the jam.
Let it boil until it thickens.
Sieve the mixture through a fine sieve.
Allow to cool completely in the refrigerator.
Mix the butter with a mixer until it is fluffy.
Add the powdered sugar and mix everything for another 2 minutes.
Add the icing sugar and vanilla and beat for 1 minute.
The butter cream is ready and can be kept in the fridge for up to 1 week. Before use, remove it from the refrigerator that makes it easier to pipe onto the macaron shell
Grab a macaron shell and with the piping bag you pipe a circle of butter cream on the outside.
Scoop a little pomegranate champagne jam inside the circle (not too thick)