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Tu B’Shevat Macarons

Posted By Shoshana On February 8, 2012 @ 9:42 am In cookies,frostings and fillings,fruit,gluten-free,Jams Jellies and Curds,non-gebrotz,Passover,soy-free | 3 Comments

Pomegranate Ganache Filling

(makes enough for approximately 12 macarons. If using only ganache to fill a whole batch of macarons triple the recipe)

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 throughly 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.

Pomegranate concentrate
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.)

Honeyed Fig Jam (makes approximately 1 1/2 cups)

1 cup dried mission figs, tough stem removed
2 cups water
2 3-inch pieces orange zest
1 3 inch cinnamon stick
½ cup honey

Combine all the ingredients except the honey in a saucepan. Simmer for approximately 20 minutes or until the liquid is reduced by half. Remove the cinnamon stick, transfer the mixture to a food processor or blender, and puree until smooth.

Return the mixture to the pan and stir in the honey. Cook over medium heat, stirring very frequently, until the mixture has the consistency of jam. To test it place a plate in the freezer with a dab of jam. Once the jam has cooled it should wrinkle slightly when pushed with a finger.
Remove the jam from the heat and transfer to a clean jar. Store in the refrigerator.


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