- Prep Time
- 12 ServingsServings
- 2 tablespoons pomegranate concentrate (see below)
- 2 tablespoons Thai style coconut milk*
- 2.5 oz finely chopped semisweet chocolate or good quality chocolate chips
- pomegranate seeds (optional)
Place the chocolate in a medium bowl. Combine the pomegranate concentrate with the coconut milk and bring the mixture to a boil. Pour the pomegranate mixture over the chocolate and let stand for five minutes. Whisk to thoroughly combine. Chill the ganache until thick, at least one hour. Let the ganache return to room temperature before filling macarons. (can be made up to one week ahead, store in an airtight container in the refrigerator)
To fill the macarons spread a small amount of the ganache on one of the macaroons. Add a few pomegranate seeds (if desired) and top with another macaron. (If using the fresh pomegranate seeds spread a thin layer of the ganache on each macaron side to keep the moisture of the seeds from dissolving the shell).
*if making these for Passover homemade coconut milk can be used instead of canned.
1 cup pomegranate juice
2 tablespoons sugar
Combine the pomegranate juice and sugar in a 4 cup pyrex measuring cup. The mixture will boil up quite a bit as it cooks so do not use a smaller measuring cup. Microwave the juice on high for 10-15 minutes, or until it is reduced to 1/4 cup and slightly syrupy. (This can also be done in a pan on the stovetop, but using the microwave makes it very easy to see when it has reduced far enough.)
(makes enough for approximately 12 macarons. If using only ganache to fill a whole batch of macarons triple the recipe)