Pomegranate Chocolate Chip Macaroons Recipes

POMEGRANATE CHOCOLATE CHIP MACAROONS

Steps:

• For the pomegranate reduction: In a small saucepan, combine the pomegranate juice, peeled orange zest, cinnamon stick, star anise and cloves. Set over medium heat, bring to a low simmer and reduce to 1/2 cup. This will take 10 to 15 minutes; keep pouring the liquid into a measuring cup to check the amount. Discard the orange peel and spices and allow the liquid to cool to room temperature; set aside.
• For the macaroons: Heat the oven to 325 degrees F. Lightly grease two sheet pans with cooking spray.
• In a medium bowl, combine the reduced pomegranate juice with the coconut, sugar, egg whites, chocolate chips, flour, grated orange zest, vanilla paste and salt. Mix with your hands, squeezing the mixture to completely combine.
• Shape the mixture into 16 large pyramids, pressing the mixture tightly together. Bake on the prepared sheet pans until the edges are golden brown, about 20 minutes. Remove immediately from the sheet pans and let cool to room temperature.
• Store the macaroons in an airtight container at room temperature for up to 1 week.

CHOCOLATE CHIP MACAROONS

Steps:

• Preheat oven to 350 degrees.
• Spray cookie sheets with non-stick spray.
• Combine coconut, chocolate chips, milk and vanilla in medium bowl; mix until well blended.
• Drop dough by rounded teaspoonfuls 2 inches apart onto cookie sheets.
• Press dough gently with back of spoon to flatten slightly.
• Bake 10-12 minutes or until light golden brown.
• Let cookies cool for 1 minute before placing onto wire racks.

CHOCOLATE MACARONS

Steps:

• Heat oven to 180C/ 160C fan/gas 4. Line a large baking sheet with baking paper. Sift the icing sugar and cocoa into a bowl, then stir in the ground almonds. Whisk the egg whites until stiff, then fold them into the dry ingredients.
• Fill an icing bag fitted with a plain nozzle with the mixture (or put in a large food bag and snip off the corner). Pipe 24 small blobs, about 3cm across, onto the baking sheet, leaving a little space between each. Smooth the surface with a wet finger, then leave for 15 mins to dry out. Bake for 15-20 mins until macaroons feel firm to the touch and peel easily off the paper. Cool on the paper, then peel off and store in a tin for up to 1 week.
• To make the filling, put chocolate into a heatproof bowl and gently melt over a pan of barely simmering water. Stir in the warm milk until smooth. Leave to cool and thicken a little, then use to sandwich the macarons together