Sakura Macaron Depp Baking Laboratory

Overview

Oven settings: Bake setting 150 degrees, middle and lower levels, preheat 13 minutes, bake 15 minutes, difficulty 5 stars, number of people, 3 people, time 50 minutes Ingredients: 50g egg whites, 20g fine sugar, 60g almond flour, 105g icing sugar, a little salted cherry blossoms, pink coloring Sandwich: 50g butter, 25g whipping cream, 2 egg yolks, 7g milk, 3g rum

Tags

• baking
• almond flour
• butter
• egg yolk
• pink pigment
• rum
• salted cherry blossoms
• whipping cream
• fine sugar
• milk
• powdered sugar
• protein

Ingredients

Steps

1. 1 Soak the salted cherry blossoms in cold water for 2 hours;

   

2. 2 Mix almond powder and powdered sugar evenly,

   

3. 3 3Add 20g of egg whites and stir evenly;

   

4. 4 Drop in an appropriate amount of pigment and mix evenly;

   

5. 5 Add fine sugar to the remaining egg whites in batches and stir quickly until stiff peaks form;

   

6. 6 Stir in the almond flour mixture 6 times;

   

7. 7 Put the mixed batter into a piping bag and place it on the macaron mat, with a diameter of about 2cm;

   

8. 8 8After extrusion, let it air dry naturally for 30 minutes until the surface is no longer sticky

   

9. 9 Set the Depp built-in oven to a baking setting of 150 degrees and bake for about 15 minutes;

   

10. 10 Heat the light cream and egg yolk and mix evenly;

    

11. 11 Soften the butter and beat the fine sugar;

    

12. 12 Add the cooled egg yolk paste;

    

13. 13 Finally add rum and milk, mix well, and freeze for 1 hour

    

14. 14 Add the filling to the cooled macarons, and coat the surface with the drained salted cherry blossoms;