1. Soak the cherry blossoms in water for half an hour, changing the water 2-3 times to remove the salty taste.
2. Weigh, sift, and mix almond powder and powdered sugar.
3. Add an appropriate amount of lemon yellow cream when the egg whites are beaten with an electric whisk to wet foam.
4. Continue to beat the egg whites until hard foaming. In the meantime, use a spatula to arrange the egg whites on the sides of the basin into the basin to make the egg whites evenly beaten.
5. Gather the beaten egg whites, then pour in 1/2 almond flour.
6. Stir the almond flour and egg whites evenly
7. Pour in the remaining 1/2 powder and continue to mix evenly until the powder slips off like a silk with a spatula.
8. Put the almond flour mixture into the piping bag and squeeze it on the macarons special silicone mat.
9. Soak the soaked cherry blossoms with kitchen paper to soak up the moisture, and cut the stem into a suitable length according to the size of the macaron.
10. Place the cut cherry blossoms on the macaron embryo and dry it. After a layer of crusty has formed on the surface (depending on the wetness of the weather, the drying time will vary), put it in preheat and heat to 150 degrees, and then to 130 Bake at the bottom of the oven for 14-16 minutes.
11. The baked macarons let cool naturally
12. Make the filling: weigh the butter and powdered sugar and mix
13. Beat the butter until white, add the cream cheese and continue to mix well
14. Remove the cool macarons from the silicone mat, pair them in pairs, and place them on the reverse side.
15. Squeeze the cream frosting on the outer ring, and add an appropriate amount of passion jam in the middle.
16. Put another slice of macaron and the one with the filling together, put it in a container and refrigerate it overnight. You can eat it overnight.
17. The beautiful skirt, sweet and sour fillings, and macarons with cherry blossoms on the surface are ready to be served!
18. Is it good-looking?
19. Beautiful!
