さくら マカロン: Sakura Macaron, Special sweet for my little angel

Because I live with my family, I have to babysit my niece a lot of time too ^^. I love that she like to eat my sweet so there are many time that I have to bake especially for her.

さくら マカロン: Sakura Macaron

This time is a request from my little girl, ^^, she saw the macaron that one of my friend made and asked my sister "What is it?". When my sister told her that the little cookie on the screen was a macaron, she wanted to eat it.  So you can guess what happen next, haha. She came to me and told me that she want to eat "Macaron".
I didn't make much of it lately, because every times that I prepare the egg white for making it , I forgot about it -*- and have to throw it away instead. But this time is a special request, I have to make it. Actually I really want to try the さくらエッセンス: CHERRY BLOSSOM FLAVOR that my friend  gave me, I wanted to make the さくら マカロン. 
The macaron recipe is a plain one, that I add the Sakura essence into the batter, I want it to be white but with almond, I got an off-white macaron instead, anyway it's still cute. The buttercream is Italian meringue buttercream with Sakura essence and pink color.
I had a hard time taking a photo both when making and taking the photo for my blog, ^^", because my niece told me "I want to eat it now" all the time, haha. So, it a very short time for me, well, I love to taking a photo but this time, I just couldn't.
Anyway, I have a very good time when seeing her eating it ^^, it's the best thing that you will get when you bake for your family, right?

さくら マカロン: Sakura Macarons

Makes about 25-30 pairs

 Macaron
63g .................................. Almond powder
98g .................................. Icing sugar
2-3drops.......................... さくらエッセンス: CHERRY BLOSSOM FLAVOR
50g ................................... Egg whites
15g .................................... Sugar
........................................... A pinch of cream of tartar
1g ...................................... Powder egg whites


Sakura  buttercream
Half recipe ....................... Italian Meringue Buttercream
2-3drops.......................... さくらエッセンス: CHERRY BLOSSOM FLAVOR
.......................................... Pink food coloring


Combine the icing sugar and almond flour in a medium bowl. If grinding your own nuts, combine nuts and a cup of icing sugar in the bowl of a food processor and grind until nuts are very fine and powdery.

 Beat the egg whites, egg white powder, and cream of tartar in the clean dry bowl of a stand mixer until they hold soft peaks. Slowly add the granulated sugar and beat until the mixture holds stiff peaks, .


Sift 1/3 of the almond flour mixture into the meringue and fold to combine. 


Sift in the remaining almond flour in two batches. Don’t overfold, but fully incorporate your ingredients.
 Spoon the mixture into a pastry bag fitted with a plain half-inch tip (Ateco #806).




Pipe 3.5 cm rounds onto baking sheets lined with nonstick liners (or parchment paper).

When you’ve pipe out all the macarons lift each baking sheet with both hands and then bang it down on the counter (you need to get the air out of the batter), place the rose tea petals on top of half of the macarons.

Set aside for 1 hour. After 1 hour the top of the macarons will be dry, and ready to bake.

Preheat oven to 150°C. Bake for 16 minutes (baking time can be varied, from 12-15 up to your oven) or until firm to the touch. Remove from oven and cool on trays. Slide a knife under each macaroon to release from paper. Store in an airtight container for up to 1 week or until ready to assemble.

Mix the さくらエッセンス: CHERRY BLOSSOM FLAVOR and pink food coloring into the buttercream.
Sandwich the macaron shells with the buttercream. Refrigerate for 1 hour to firm up the buttercream and serve.

さくら マカロン: Sakura Macaron

さくら マカロン: Sakura Macaron, Special sweet for my little angel