Easy! Macarons (Sakura Flavor)

1. 1

   [Batter] Thaw the egg white back to liquid at room temperature.

2. 2

   Sift together the * dry ingredients twice.

3. 3

   Make the meringue with the egg white and the granulated sugar.

4. 4

   Add the granulated sugar a half portion at a time.

5. 5

   Beat until stiff peaks form.

6. 6

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

7. 7

   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.

8. 8

   Preheat the oven to 140C then pour the batter into a plastic bag with the tip cut off.

9. 9

   Pipe batter into 2.5 cm circles onto a baking sheet.

10. 10

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

11. 11

    Bake at 140C for 13 minutes.

12. 12

    Rotate the baking sheet 180F and bake at 170C for 2 minutes.

13. 13

    [Ganache] Break the chocolate into small pieces, add it along with the sakura extract and red food coloring into the whipped cream.

14. 14

    Microwave it for about 40 seconds and mix until smooth.

15. 15

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

* Per serving · 4 servings · Values may vary.

No additional tips available.