Hi there all, it's spring time in Australia and I can't helped but be inspired to make some Cherry Blossom Macarons. I have been wanting to make these for quite some time, ever since I got hold of a cherry blossom flavouring last year. Now with the cherry blossoms in bloom, it's the perfect time to do this blogpost.
Now this recipe is a basic French Macaron recipe which I had learned from a Macaron making class. You can adapt this recipe to any flavours and colouring to suit you by flavouring the ganache and as for the shells, you can use any colouring. Do try to use gel or powdered colours as liquid colouring will change the texture of your shell.
One of the secret to a successful macaron making is, that you have to aged the egg whites. This means that you store your eggs whites up to a week in the fridge to liquify it, the breaking down of the albumen does makes a difference, to a pass or fail. :)
120g liquified egg whites
125g Almond meal
210g pure icing sugar (NOT Icing Mix)
90g caster sugar
- Pulse gently in a blender, mix icing sugar and almond meal till smooth, do not let it get hot.
- Then sift. Set aside
- Beat egg whites to a soft peak then add caster sugar till dissolved
- Fold thru almond meal mix with meringue
- Now pipe to a round shape button and tap tray to ensure no air bubbles trap inside.
- Let it sit for 40 minutes to form skin.
- Bake at 130 degrees for about 15 minutes, check your oven, don't bake them too hot, adjust accordingly.
- Place the white chocolate in a medium bowl.
- Bring the cream to a boil over medium-high heat in a small saucepan and pour it over the chocolate.
- Allow the mixture to rest for about two minutes, then stir until the mixture is smooth and the white chocolate is completely melted.
- Allow to cool for about five minutes, then add a few drops of cherry blossom essence. Cover the bowl with foil and refrigerate it until the mixture thickens.