Sakura Macarons
 
Prep time（準備時間）
Cook time（加熱時間）
Total time（合計時間）
 
Macarons with a delicate sakura flavor that even a macaron novice can easily make★
Author（投稿者）:
Recipe type（レシピカテゴリ）: Dessert
Cuisine（どこの料理）: French-Japanese fusion
Serves（何人分）: 14 macarons (or 28 mini macarons)
Ingredients （材料）
  • For sakura macarons:
  • ¾ cup (115 g) almond flour
  • 1 cup (128 g) powdered sugar
  • 2 egg whites, room temperature and aged overnight
  • A pinch of cream of tartar
  • ¼ cup (50 g) granulated sugar
  • 1 oz (30 g) sakura flakes (ground fine in the food processor if possible)
  • Red powdered food coloring
  • For sakura liqueur pastry cream:
  • ½ (100 ml) cup heavy cream, divided
  • ½ (100 ml) sakura liqueur (I used Japone Sakura by Suntory)
  • 2 tbsp cornstarch
  • 5 tbsp granulated sugar
  • 1 whole egg
  • 2 egg yolks
  • 2 tbsp (28 g) unsalted butter
  • 1 tsp vanilla
  • ¼ cup (55 g) mascarpone cheese
  • For sakura liqueur butter cream:
  • ½ cup (114 g) unsalted butter, room temperature
  • 4 cups (612 g) of powdered sugar
  • ¼ cup (50 ml) sakura liqueur
  • 1 tsp vanilla
  • red food coloring
Instructions（作り方）
  1. Make sakura macarons: separate the whites from two eggs, put them in a container with a lid and refrigerate overnight.
  2. Remove the eggs from the fridge and let them return to room temperature.
  3. Grind the sakura flakes to a fine powder in the food processor if you have one.
  4. Sift together the almond flour, powdered sugar, ground sakura flakes, and powdered food coloring. Sift these dry ingredients a second time to make sure there are no lumps that could ruin the macaron's surface.
  5. Make the meringue. Put the egg whites in a clean, grease-free bowl and whisk with a handmixer on low speed until frothy.
  6. Add the cream of tartar and beat on medium speed until soft peaks form.
  7. Add the granulated sugar and beat on high speed until stiff peaks form.
  8. Sift the dry ingredients into the meringue in 5-6 additions and gently stir in with a spatula, being careful to scrape all around the sides of the bowl and also gently scoop from the bottom until the dry ingredients are combined. You know you have mixed enough when the batter drops off the spatula in ribbons and any tracks you make dragging the spatula through the glossy batter slowly disappear.
  9. Transfer the batter to a piping bag fit with a large, plain tip and pipe 1-1½ inch (3-4 cm) diameter circles onto a cookie sheet covered with parchment paper.
  10. Bang the sheet on the counter a few times to bring any air bubbles to the surface and leave to dry for 20-60 minutes until the batter doesn't stick if you touch it lightly.
  11. While the macarons are drying, preheat the oven to 375 F (190 C). Right before you put the macarons in the oven, decrease the temperature to 325 F (150 C) and bake for 11-13 minutes until set.
  12. Let the macarons cool on the pan for 2-3 minutes and then transfer to a wire rack to finish cooling.
  13. In the meantime, prepare your filling--either sakura liqueur pastry cream or sakura liqueur butter bream.
  14. For sakura liqueur pastry cream: whisk together cornstarch and ¼ cup (50 ml) of cream in a medium bowl.
  15. Add the egg and egg yolks and beat thoroughly with a hand mixer.
  16. Put the remaining ¼ cup (50 ml) of cream, sugar, and sakura liqueur in a pot, bring to a boil, and then remove from heat.
  17. Pour ⅓ of the boiling sakura liqueur mixture into the egg mixture and whisk constantly so the eggs don't cook.
  18. Return the sakura liqueur mixture to a boil and slowly pour in the egg mixture while whisking.
  19. Whisk constantly until the mixture thickens, then remove from heat and beat in the vanilla and butter.
  20. Let cool slightly and then beat in the mascarpone cheese until combined.
  21. For sakura liqueur butter cream: whip the butter on medium-high speed until light and fluffy.
  22. Add the powdered sugar a little at a time and mix on medium speed until combined, scraping the sides of the bowl as you go.
  23. Add the sakura liqueur and food coloring and mix on medium-high speed until combined and fluffy. If the frosting is too soft or runny, add more powdered sugar until the desired consistency is reached.
  24. Sandwich either the pastry cream or butter cream between the cooled macarons.
  25. If you used butter cream, wait a day to eat them for the flavors to meld and the macarons to soften to the ideal texture. If you used pastry cream, go ahead and eat them right away.
Notes（コツ・ポイント・注意点）
★Butter cream-filled macarons will have the best taste and texture if you eat them the next day after letting the flavors from the butter cream meld with the macaron and soften the shell a bit.
★Pastry cream-filled macarons are better enjoyed on the same day as the higher water content in the pastry cream could make the macaron shells too soft.
★Butter cream-filled macarons can be stored in a tightly covered container in the fridge for a few days. They can also be stored in the freezer and then thawed for 5-15 minutes and enjoyed.
★Pastry cream-filled macarons can be frozen, but are best enjoyed straight from the freezer without thawing since the pastry cream is much softer than the butter cream.
Recipe by Entropy in the Kitchen at https://www.xiomaraentropy.com/blog/sakura-macarons-a-first-attempt-at-the-finky-art-of-macaron-making/