I have mentioned in the past Sydney has loved cherry blossoms since she was a little girl. Living in Colorado there are not a plethora of cherry blossom trees, but we always had a few cherry blossom trees in our yard of each home we owned,we called them Sydney’s tree. Recently Sydney and I were fortuitous to have the opportunity to taste a cherry blossom cake roll. The first thought I had was macarons, cherry blossom macarons. I asked my host where I might purchase cherry blossom flavorings; I was informed Japan. I thought how hard can it be to find cherry blossom extract.. well very. Sydney and I were just about to give up when a friend of mine, from Japan, offered to bring me some back with him (he is a Japanese native). I have waited almost a month, but on Monday, we finally received a wonderful package of not only cherry blossom extract, but pickled cherry blossom, cherry blossom compound, and cherry blossom sugar. I am not quite sure what Sydney and I will create with the pickled cherry blossom, but am thrilled to have the chance to try!
If you are intrigued by these specially flavored macarons please leave me a comment and I will try to send you some cherry blossom flavorings; both Sydney and I believe in “sharing forward” karma!
Cherry Blossom (Sakura) Macarons:
- 66 grams/2.5 egg whites, divided in half, at least 1 day old separated
- 1 grams/a pinch egg white powder, optional & helpful
- 1 vanilla bean, scraped for seeds keep skin
- 138 grams/ 1 1/8-cup icing sugar
- 117 grams/ 1 1/8-cup almond finely ground
- 22 grams/ 2-Tablespoons grams Cherry blossom compound
- 36 grams/ 1/8-cup water
- 135 grams/1 1/8 cup sugar
- Vanilla bean, skins only
- 66 grams/ 2.5 egg white, about 2.5 eggs whites
- 1 grams/pinch egg white powder
- 7 grams/ 2-teaspoons cherry blossom sugar
- 1grams/ 1/16-teaspoon rouge food colorant
- 1 Vanilla Bean
- Sakura cherry blossom essence, about 3 drops
Find cherry blossom extract and compound here.
Prepare your mise en place.
For a complete step by step tutorial visit: Celebrate Cherry Blossom Season
Prepare the Italian meringue mise en place.
Take the bowl with your tant pour tant (almond mixture) and add the reserved half of egg whites.
Add a third of the meringue to the tant pour tant, give it a quick fold to break some of the air, keep folding till the almond mixture is mixed into the meringue, and then fold another third of the meringue into the batter, continue to vigorously fold till there are no white streaks. Now add the last third of meringue to the batter fold till thick, shiny and ribbons fall from the spatula. Fold the batter carefully until you obtain a batter that falls back on itself and resembles shiny cake batter. There is no magic, I am not going to tell you that the batter should look like magma, I doubt you have ever seen it up close, I know I haven’t!
Fill a pastry bag fitted with a plain tip with the batter and pipe small rounds (1.5 inches in diameter) onto silicone mats lined baking sheets or parchment paper lined baking sheets. A vented jellyroll pan edge free is perfect. Rap the jellyroll pan on the counter to allow air bubbles to be released.
Let the macarons to sit out for about 1 hour to make sure the shells are hard. A well-made macaron features a crinkly “foot” on the bottom of each shell. Let the piped batter rest for 30 to 60 minutes, check for a skin to develop and place in the oven.