1-Getting Started with Macaron Shells: Begin by preparing all your ingredients and a large piping bag fitted with a round tip. Line two baking sheets with parchment paper or silicone mats, and place templates under the parchment for 1 1/2-inch circles. Sift the powdered sugar and almond flour together to ensure a smooth mix, then set it aside.

2-Getting Started with Macaron Shells: Next, in a heatproof bowl over simmering water, whisk the egg whites and granulated sugar until they become frothy and the sugar dissolves completely. Move this mixture to a stand mixer bowl and whisk on high speed until stiff peaks form, creating a glossy mixture with visible streaks.

3-Getting Started with Macaron Shells: Gently fold in the sifted powdered sugar, almond flour, and food coloring with a spatula. Use a folding motion to make a thick, flowing, glossy batter. To check it’s ready, try forming figure 8s with the batter and see how it spreads on parchment.

4-Making the Pomegranate Jam: While the shells rest, turn to the pomegranate jam. In a small saucepan, combine the pomegranate seeds, juice or water, and maple syrup. Bring it to a boil over medium heat, then lower the heat and simmer for about 8 minutes, stirring often.

5-Making the Pomegranate Jam: In a separate bowl, mix the cornstarch with water, add it to the jam, and bring it back to a boil until it thickens. Once done, remove from heat and strain through a fine mesh sieve, pressing with a spatula. Let it cool and set in the refrigerator.

6-Whipping Up the Buttercream: For the buttercream, start by creaming the softened butter in a mixing bowl on medium speed for about 1 minute. Add the sifted confectioners’ sugar and beat on low speed until it’s all mixed in, then switch to medium speed until it gets fluffy.

7-Whipping Up the Buttercream: Beat in the vanilla extract and whipping cream until the mixture is smooth. You can store this in the refrigerator for up to one week if needed.

8-Piping and Baking the Shells: Once your batter is ready, pipe 1 1/2-inch circles onto the prepared trays. Tap the trays on the counter to release air bubbles, then let the shells rest for 20-40 minutes until the surfaces feel dry.

9-Piping and Baking the Shells: Preheat your oven to 300°F and bake one tray at a time, rotating it every 6 minutes, for 16-20 minutes total. Let the macarons cool completely before you move on to filling.

10-Assembling Your Macarons: To finish, pipe a ring of buttercream around the edge of a macaron shell, leaving a space in the center. Fill that space with a bit of the thickened pomegranate jam, then top with another shell to make a sandwich. For a helpful tip, check out our fresh cherry pie recipe for more fruit dessert ideas that pair well with this one.