Easy! Macarons (Sakura Flavor). Including questions about the types of sugar you can use, can you decrease the sugar, how do you flavour them, is there a chocolate macaron, a nut free macaron and tips on making perfect macarons. I get so many requests for Macarons so I'm going to start with full guide to technique and a go-to macaron recipe that'll come out perfect every time. *GOT A QUESTION? CLICK 'SHOW MORE' BELOW TO FIND YOUR ANSWER French Macarons are known to be tricky to master. Easy! Macarons (Sakura Flavor)

You can cook Easy! Macarons (Sakura Flavor) using 12 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Easy! Macarons (Sakura Flavor)
  1. It’s of Batter.
  2. You need 88 grams of Almond flour ＊.
  3. It’s 165 grams of Powdered Sugar ＊.
  4. You need 2 grams of Sakura leaf powder ＊.
  5. You need 1 1/2 of bottle Pink food coloring ＊.
  6. It’s 88 grams of Frozen egg white.
  7. You need 27 1/2 grams of Granulated sugar.
  8. It’s of [Ganache ].
  9. You need 10 grams of Heavy whipping cream.
  10. It’s 30 grams of White Chocolate.
  11. It’s 5 of drops Sakura extract.
  12. You need 1/2 of bottle Pink food coloring.

Don't worry, we've included how to make the filling, too. The basic meringue-style French macaron is merely the springboard for your wildest color and flavor combinations. Try adding a teaspoon of Dutch-process cocoa and red. This is an easy macaron recipe without mixer.

Easy! Macarons (Sakura Flavor) step by step

  1. [Batter] Thaw the egg white back to liquid at room temperature. Sift together the ＊ dry ingredients twice..

  2. 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..

  3. With a rubber spatula, fold in the sifted ＊ dry ingredients in the meringue, a half portion at a time..

  4. 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..

  5. 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..

  6. Dry the batter at room temperature for about 1 hour or until the batter does not stick when you touch it with a finger..

  7. Bake at 140℃ for 13 minutes. Rotate the baking sheet 180°F and bake at 170℃ for 2 minutes..

  8. [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..

  9. Once the meringue has cooled, fill it with ganache and it's done..

I beat egg whites and heavy cream with a hand whisk often. I made macarons for the first time in my life at cooking school in Paris. And I was one of a few students who made good macarons in my class. They are easier than you think. It is possible to produce a macaron by paying no heed whatsoever to recipes and tips, but they won't look very pretty which is one of the reasons macarons are so loved, it's not just the taste.