Sakura Macaron
by zeychou
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Soak the cherry blossoms in water and place them on kitchen paper to drain.
2. Combine powdered sugar and almond powder and sift.
3. Add half of the confectioner's sugar to the egg whites and whip slightly.
4. Add the other half of the confectioner's sugar and beat until it is stiffly foamed, and a sharp corner can be formed.
5. Add the evenly mixed almond flour to the egg whites in two portions, and stir gently until shiny.
6. Put the mixed batter into a piping bag, squeeze the round batter on the silicone cushion, stick the cherry blossoms on the macarons, and dry the batter in a ventilated place to form a non-sticky shell.
7. Preheat the oven to 150 degrees and bake for about 20 minutes. During this time, try not to open the oven. After baking, take it out and let it cool completely before demoulding.
8. Put the stuffing in the piping bag, squeeze it on a piece of macarons, take another piece of macarons, cover it, and squeeze it firmly.
