Cherry blossom macarons, with their delicate pink hue and floral aroma, are a delightful treat. Here’s a step-by-step guide to crafting these beauties.
Ingredients: For shells, you’ll need 100g almond flour, 100g powdered sugar, 100g egg whites (aged), 80g granulated sugar, and pink gel food coloring. For filling, prepare 100g white chocolate, 2 tbsp cherry blossom extract, and 50ml heavy cream.
Steps:
1. Sift dry ingredients: Mix almond flour and powdered sugar, then sift twice to avoid lumps.
2. Whip meringue: Beat egg whites until foamy, then gradually add sugar. Whip to stiff peaks, adding a drop of pink dye for a soft blossom color.
3. Fold batter: Gently fold the dry mix into meringue in three stages. Stop when the batter flows like “lava” off the spatula.
4. Pipe and rest: Pipe 3cm circles onto a baking sheet. Tap the tray to release air bubbles, then rest for 30 minutes until a skin forms.
5. Bake: Preheat oven to 150°C (300°F). Bake for 15-18 minutes. Let cool completely.
6. Make filling: Melt white chocolate, stir in cherry blossom extract and cream until smooth. Chill for 1 hour.
7. Assemble: Sandwich filling between two shells, then refrigerate for 24 hours to develop flavor.
Enjoy these elegant macarons with a cup of tea for a touch of spring!
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