POM Heaven

by Chef Penny Davidi

Total Prep Time

Over an hour



Degree of Difficulty



Macarons (optionally, use pound cake or ladyfingers)
3 egg whites, room temperature
pinch of salt
¼ cup Maui Whites Crystallized Natural Cane Sugar (substitute granulated white sugar)
1 cup almond flour2 cups powdered sugar

POM Buttercream
3 tablespoons juice from POM Wonderful Pomegranates
(or 3 tablespoons POM Wonderful 100% Pomegranate Juice)
¼ cup salted butter, room temperature
¾ cup powdered sugar

POM Heaven
½ cup arils from POM Wonderful Pomegranates (or ½ cup POM POMS Fresh Arils)
8 POM Buttercream Macarons
1 quart vanilla bean ice cream
¼ cup pistachios, toasted and chopped


Macarons: (can be made in advance)
To bring eggs to room temperature, submerge in warm water for 5 minutes. Separate egg whites from yolks; discard yolks or reserve for another use. Beat egg whites for 8–10 minutes until foamy, while gradually adding salt and ¼ cup white sugar. Use an electric hand mixer or stand mixer with a whip attachment to whip the egg whites until they form peaks that stand upright. Sift together 1 cup of almond flour and 2 cups of powdered sugar. You want a very smooth sifted flour for the perfect cookie surface. Fold almond flour mixture into the egg white mixture for about 70 folds. Transfer to a pastry bag. Pipe out 1" rounds on a baking sheet lined with parchment paper. Tap the pan hard two or three times to release any air bubbles. This will prevent the tops of your macarons from cracking. Let them sit out for 20–30 minutes, or up to an hour if you want. This will allow them time to dry out a bit before hitting the hot oven. They should be moist, but not sticky. Preheat oven to 300°F. Bake for 20 minutes, rotating the sheet pan 180 degrees halfway through to cook evenly. Do NOT underbake, even if they look done. Otherwise they will stick to your tray. Transfer to a rack to cool completely

POM Buttercream:
Prepare fresh pomegranate juice, if necessary.* Whip butter with an electric mixer until pale and fluffy. Slowly add ¾ cup powdered sugar. Add 3 tablespoons pomegranate juice to buttercream and whip until combined. Transfer to a pastry bag, fitted with a small tip (about ¼" in diameter). Turn half the macaron shells on their backs. Pipe a small mound of filling on one of them and top with the other shell.

To Assemble POM Heaven:
Prepare fresh pomegranate arils, if necessary.**
Layer ¼ cup of arils and some chopped pistachios in the bottom of a glass dessert dish. Layer in a scoop of ice cream. Crumble a macaron in the dish and add some more arils. Add another scoop of ice cream and a whole macaron. Finish with more arils and pistachios. Serve cold.


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