Pomegranate & Rose Petit-Four Macarons

Elegant petit fours that are perfect for afternoon tea. Made with Five Valleys Pomegranate & Rose Cordial.

Serves 12-15 Macarons Includes Video



2 egg whites from free-range eggs

Few drops of lemon juice

50g caster sugar

90g ground almonds

120g icing sugar

 Red food colouring gel

A few dried rose bud petals


30g unsalted butter

40ml Five Valleys Pomegranate & Rose Cordial

70g Icing sugar

50ml double cream 



1.      To make the macarons, ensure the eggs are at room temperature, then drop the egg whites into a bowl with a small pinch of salt. Whisk until the egg whites become frothy and add the drops of lemon juice.

2.      Continue to whisk until the egg whites reach a stiff peak, then continue to whisk, slowly adding the caster sugar. Add the red food colouring. 

3.      Add your icing sugar and ground almonds into a food processor and pulse until the mixture is really fine. Sieve the mixture into your meringue, discarding any lumps of almond left in the sieve.

4.      Fold the ground almonds and icing sugar into the meringue mixture and continue to do so until the mixture falls off of the spatula in ribbons.

5.      Pour the mixture into a piping bag and using a small round nozzle (approx.1cm), pipe onto a baking tray with a silicon mat or greaseproof paper. You can draw out circles, use a macaron mould, or with a free-hand. You want your macarons to be slightly bigger than a £2 coin.

6.      Once this is done, drop a small dried petal onto the edge of each macaroons and then allow to form a skin for about 20-30 minutes.

7.      In the meantime, make the buttercream by adding the softened butter and the icing sugar into a bowl and beat together.

8.      Add in the cordial, cream and continue to beat until everything comes together.

9.      Put the macarons into a pre-heated oven at 150C for 15-20 minutes.

10. Once the macarons are baked, take off the baking tray, and allow to cool on a cooling rack.

11. After a few minutes, take one macaron shell and pipe some of the buttercream into the centre. Then with another macaron shell, sandwich them both together. You should have a perfectly dainty macaron!