Sakura Makaron
By VicentaLakin
Recipe Recommendations
- powdered sugar 60 grams
- fine sugar 30 grams
- almond powder 40 grams
- egg white 35 grams
- cherry blossoms appropriate amount
- fillings appropriate amount
- sweetening
- roast
- an hour
- simple
Steps for Sakura Makaron
1
The cherry blossoms are immersed in water and are leached on paper in the kitchen。
2
Combining sugar powder with almond powder and sifting。
3
Add half the fine sugar to the egg clear and give it a little break。
4
Add the other half of the fine sugar, send it to a hard hair bubble, pick up a tip。
5
The mixed and even almond powder is added twice to the egg purifier, and the mild mix is even to light。
6
The mixed paste is placed in the bag, the round paste is squeezed out on the silica pad, the cherry blossom is glued to the macaroon, and the paste is dried to the air in the ventilated area to form a non-tasting shell。
7
The oven is preheated to 150 degrees and baked for about 20 minutes, during which time the oven is kept as low as possible, after which it is taken out and completely cooled。
8
Put the material in the bag, squeeze it on a macaron and take a cover and squeeze it。