Enchanted Sakura Macarons

Allergens

Nuts, Dairy

Ingredients

• 100g almond flour
• 100g powdered sugar
• 75g egg whites
• A pinch of cream of tartar
• Sakura flower extract
• Pink food coloring (optional)
• 125g cream cheese, softened
• 50g unsalted butter, softened
• 100g powdered sugar
• 1 tsp vanilla extract

Instructions

1. Sift the almond flour and powdered sugar together in a large bowl, discarding any larger pieces. Add sakura flower extract and mix until well incorporated.
2. In another bowl, beat the egg whites with a pinch of cream of tartar until soft peaks form.
3. Gently fold the sifted dry ingredients into the whipped egg whites in two batches, being careful not to overmix. Add pink food coloring if desired for a subtle blush.
4. Transfer the batter to a piping bag and pipe 1 inch rounds onto parchment paper on a baking sheet. Tap the sheet lightly on the counter to release any air bubbles and let the macarons rest for 30 minutes.
5. Preheat the oven to 300°F (150°C) and bake the macarons for 12 14 minutes, or until they lift easily from the paper. Let them cool completely on a wire rack.
6. For the frosting, beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and fluffy.
7. Pipe a dollop of frosting onto half of the macaron shells and sandwich them with the remaining shells, pressing gently to spread the frosting evenly.
8. Store in an airtight container in the refrigerator for up to one week or enjoy immediately.

Chef’s Insight

The key to perfect macarons is patience - let the batter rest and allow the macarons to cool before filling.

Notes

Be cautious with sakura flower extract; too much can result in a bitter flavor.