The sakura (cherry blossoms) may have already dropped their petals like pale pink snow here in Tokyo, but I’m still in the mood for spring and had quite a bit of leftover sakura liqueur pastry cream on my hands to use up, so I’m introducing yet another sakura recipe despite the fact that hanami season is over for the year. After making those sakura liqueur pastry cream filled pink champagne cupcakes, I had a rather large amount of cream leftover and was wondering what I could make to use it up other than more cupcakes. After wracking my brains for a bit the first cream-filled thing that came to my mind was macarons, which are something I hadn’t yet attempted due to their reputation for being finicky to make with a high failure rate for amateurs, but I made up my mind to stop being such a chicken and take on the majestic macaron. Despite my worries, I was actually able to successfully make pretty decent macarons on my first try with minimal fuss, so I decided to upload this recipe for fragrant little sakura macarons with either sakura liqueur pastry cream or sakura liqueur butter cream for all those other people who are under the impression that making macarons is too difficult and tedious for the average noob★[Continue Reading/続きを読む]