Sakura Macaron

Overview

How to cook Sakura Macaron at home

Soak the cherry blossoms in water and drain on kitchen paper.
Mix powdered sugar and almond flour and sift together.
Add half of the caster sugar to the egg whites and beat slightly.
Add the other half of the caster sugar and beat until stiff peaks form and you can form a sharp peak.
Add the well-mixed almond flour to the egg whites in two batches and stir gently until smooth.
Put the mixed batter into a piping bag, squeeze out a round batter on a silicone mat, stick the cherry blossoms on the macarons, and let the batter dry in a ventilated place until it forms a non-sticky shell.
Preheat the oven to 150 degrees and bake for about 20 minutes. Try not to open the oven during this period. After baking, take it out and let it cool completely before demolding.
Put the filling into a piping bag, pipe it on one piece of macaron, cover it with another piece, and squeeze it tightly.