Other than macarons, one of my culinary passions is molecular gastronomy, and this macaron works to blend both of those loves together! Using a process known as reverse spherification, I made pomegranate juice pods that burst when you bite into the macaron. I made the design of the macarons to feature the two compounds that are used in the reaction that forms the pods as well: sodium alginate and calcium lactate! I was super happy with how these turned out, the juice bursting mid-bite is so cool