Sakura French Macaron

Soak the cherry blossoms in clean water for half an hour, changing the water 2-3 times to remove the salty taste.

Weigh, sift and mix the almond flour and powdered sugar.

Use an electric egg beater to beat the egg whites until they become wet peaks. Add an appropriate amount of lemon yellow paste.

Continue to beat the egg whites until they reach stiff peaks. During this period, use a spatula to arrange the egg whites on the edge of the basin into the basin to make the egg whites evenly beaten.

$Sakura French Macaron step 4$

Gather the beaten egg whites and pour in 1/2 of the almond flour.

Mix almond flour and egg whites evenly

Pour in the remaining 1/2 of the powder and continue to stir evenly until the powder paste slides down like silk with a spatula.

Put the almond flour mixture into a piping bag and pipe it onto a silicone macaron mat.

Drain the soaked cherry blossoms with kitchen paper, and cut the stems into appropriate lengths according to the size of the macarons.

Place the cut cherry blossoms on the macaron embryos and let them dry. After a layer of crust forms on the surface (the drying time will vary depending on the humidity of the weather), bake on the bottom floor of a preheated oven at 150 degrees and 130 degrees for 14-16 minutes.

The macarons are left to cool naturally

Make the filling: weigh and mix the butter and powdered sugar

Beat the butter until pale, add the cream cheese and continue mixing evenly

Remove the cooled macarons from the silicone mat, pair them two by two, and place them on the opposite side.

Pipe the buttercream on the outer ring and add an appropriate amount of passion fruit jam in the middle.

Place the other macaron slice together with the one with the filling, place it in a container and refrigerate overnight before serving.

Macarons with beautiful skirts, sweet and sour fillings, and cherry blossoms on the surface are ready to be served!

Isn’t it good-looking?

Beautiful!

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