Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, easy! macarons (sakura flavor). One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Easy! Macarons (Sakura Flavor) is one of the most popular of current trending foods on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Easy! Macarons (Sakura Flavor) is something which I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook easy! macarons (sakura flavor) using 12 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Easy! Macarons (Sakura Flavor):
- Take Batter
- Get 88 grams Almond flour ＊
- Take 165 grams Powdered Sugar ＊
- Get 2 grams Sakura leaf powder ＊
- Prepare 1 1/2 bottle Pink food coloring ＊
- Make ready 88 grams Frozen egg white
- Get 27 1/2 grams Granulated sugar
- Take [Ganache ]
- Get 10 grams Heavy whipping cream
- Take 30 grams White Chocolate
- Take 5 drops Sakura extract
- Make ready 1/2 bottle Pink food coloring
Steps to make Easy! Macarons (Sakura Flavor):
- [Batter] Thaw the egg white back to liquid at room temperature. Sift together the ＊ dry ingredients twice.
- Make the meringue with the egg white and the granulated sugar. Add the granulated sugar a half portion at a time. Beat until stiff peaks form.
- With a rubber spatula, fold in the sifted ＊ dry ingredients in the meringue, a half portion at a time.
- With a rubber spatula, mix the batter gently using the macaronage technique until the batter looks glossy and it drips like a ribbon from the spatula.
- Preheat the oven to 140℃ then pour the batter into a plastic bag with the tip cut off. Pipe batter into 2.5 cm circles onto a baking sheet.
- Dry the batter at room temperature for about 1 hour or until the batter does not stick when you touch it with a finger.
- Bake at 140℃ for 13 minutes. Rotate the baking sheet 180°F and bake at 170℃ for 2 minutes.
- [Ganache] Break the chocolate into small pieces, add it along with the sakura extract and red food coloring into the whipped cream. Microwave it for about 40 seconds and mix until smooth.
- Once the meringue has cooled, fill it with ganache and it's done.
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