Sakura Macaron

Name: Sakura Macaron
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 50g protein; 20g Caster sugar; 60g Almond powder; 105g Powdered sugar; a little Salted sakura; 50g butter; 25g Light cream; 2 pcs yolk; 7g milk; 3g rum; Some Pink pigment

by Depp Baking Lab (From Sina Weibo.)

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Sakura Macaron Depp Baking Laboratory Oven Setting: Baking position 150 degrees, middle and lower layer, preheating 13min, baking 15min
Difficulty 5 stars, number of people 3 people, time 50min
Ingredients: protein 50g, sugar 20g, almond powder 60g, powdered sugar 105g
A little salted cherry blossom, pink vegan filling: 50g butter, 25g whipped cream, 2 egg yolks, 7g milk, 3g rum

Sakura Macaron

1. Soak the salted cherry blossoms in cold water for 2h;

2. Mix almond powder and powdered sugar evenly;

3. Add 20g of egg white and mix well;

4. Drop in an appropriate amount of pigment and mix well;

5. Add the fine sugar to the remaining egg whites in portions, and stir quickly until stiff foaming;

6. Stir with the almond flour mixture in portions;

7. Put the mixed batter into the piping bag, on the macarons, the diameter is about 2cm;

8. After being extruded, let it dry naturally for 30 minutes until the surface does not stick to your hands.

9. Adjust the baking level in the oven to 150 degrees, and the baking limit is 15 minutes;
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10. Heat the whipped cream and egg yolk to mix evenly;

11. The butter is softened and the sugar is beaten;

12. Add cold egg yolk milk paste;

13. Finally add rum and milk, stir well, freeze for 1h

14. Add the cold macarons to the filling, and the surface is covered with drained salted cherry blossoms

Tips:
Tips: It is best to use the old egg whites that have been stored overnight. When dipping the salted cherry blossoms, a small amount of honey can be used;
When the room temperature is low, the egg whites must be whipped in warm water until hard foam;