THE GRINCH'S MACARONS (POMEGRANATE JAM WITH COCONUT)

Check out the Grinch's macarons, a pomegranate jam and coconut filling. Watch Santa's macaron video next, and make your vote! Let's see who wins!

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HOW TO MAKE MACARONS: https://youtu.be/LU1hG4ayqbQ

RECIPE:
Yields: About 40 cookies
Macaron shell
3 egg whites, room temperature
1/4 cup (50g) of white sugar
2 cups (200g) of powdered sugar
1 cup (150g) of almond flour
1/4 tsp (.8g) of cream of tartar
1/8 tsp (pinch) of salt
4-5 drops of gel food coloring

POMEGRANATE JAM:
1/2 pomegranate juice
1/2 cup sugar
2 tbsp lemon juice

JAM DIRECTIONS:
Add all of the ingredients in a sauce pan on medium heat. Mix and bring to a simmer. Reduce the heat to low, and let simmer for about 15 minutes until it has reduced in size by half, and starts to thicken up just slightly.

OTHER:
1/2 cup coconut shavings
2 drops liquid green food coloring

MACARON DIRECTIONS:
TIP 1: Wipe the bowl you are using with white vinegar and a paper towel to get off any grease that might be left over from a previous recipe.
TIP 2: Make sure your egg whites are at room temperature. You can always put your eggs in some warm water to bring them up in temperature if they are cold.
Beat your egg whites for 8-10 minutes, on medium speed, until they become thick and have peaks. 4 minutes into beating your egg whites, slowly add in your sugar, cream of tartar, and salt.
TIP 3: Make sure to sift your powdered sugar and almond flour/meal
While you wait for your egg whites to beat, sift your powdered sugar and almond flour into a separate bowl. Make sure to toss any thick pieces.
Once your egg whites have finished beating, add in your food coloring and give it another quick mix.
TIP 4: Use food coloring paste, not liquid, because macarons are very sensitive to moisture.
Add the powdered sugar mixture, in 3 batches. Slowly fold in your dry ingredients into your egg whites.
TIP 5: Count how many times you fold in your dry ingredients. You will want to do it about 50-55 times. Your batter should be thick, but still have movement, and slide off your spatula.
Place your batter into a piping bag, fitted with a medium round tip.
Pipe your batter onto parchment paper. (I suggest parchment paper over anything else, including a rubber mat.)
TIP 6: Bang your macarons on the table, after you have piped them to release any air bubbles that may have formed.
TIP 7: Let them sit for AT LEAST 30 minutes, before baking them. I highly suggest an hour if you have the time
-You know they have sat long enough, if you can touch them, and nothing sticks to your finger.
Cook at 300F(I actually do 290F just to make sure they don't crack, but see what works for you and your oven) for 20 minutes. Then, let them cool completely before pulling them off the parchment paper.