Macarons with Pomegranate Buttercream

My obsession for macarons have reached a new high. These pomegranate macarons may be one of my most adventurous macaron trials yet, and I’m so happy with how they turned out! Now that I have my tried and true macaron recipe and technique down (check out my first Double Chocolate Macarons post for all my best tips) I’ve been searching for new challenges by experimenting with different macaron fillings.

Pomegranates are currently in season, and I’m a huge fan of sprinkling pomegranate arils on just about any food that makes sense. Yogurt, ice cream, salads, you name it. So I decided to marry two of my loves, pomegranates and macarons, to make this pomegranate macarons recipe. The pomegranate flavor really comes through in this filling, because the buttercream is infused with pomegranate concentrate to get that fresh, lightly sweet fruity flavor that I love in pomegranates.

For my favorite macaron shells recipe, go to my last post macaron here, and see how to make pomegranate buttercream below!

Which macaron flavors should I try next? Green tea matcha macarons and peach cobbler macarons are currently on my list!

Pomegranate Macarons Tips

  • See recipe on how to make a pomegranate concentrate, but you may be able to also find it in stores or on Amazon.

Macarons with Pomegranate Buttercream

Macarons with Pomegranate Buttercream


    24 Macaron Shells
  • - See blog post for recipe
    Pomegranate Buttercream
  • 1 cup pomegranate juice
  • 1 cup butter, softened
  • 3 cups powdered sugar
  • 3-4 tablespoons heavy cream or milk


  1. Pour 1 cup pomegranate juice into a small saucepan, simmer until reduced to about ¼ cup of liquid. The juice will be very dark and syrupy. Let cool completely to room temperature.
  2. In the bowl of a stand mixer, beat the butter on high speed until fluffy and white in color (about 2 minutes).
  3. Gently stir in the powdered sugar. Beat in the reduced pomegranate juice and enough of the milk or cream to make a smooth, fluffy frosting.
  4. Pipe frosting onto half of the macaron shells, and top with the additional shells to make a sandwich. Place macarons in an airtight container and refrigerate for about 8 hours or overnight to set.


Credit: Chocolate with Grace

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