1.Sift the almond powder and icing sugar. 2.Gently heat the egg whites in a bain-marie while whisking. Gradually add the caster sugar and continue whisking until you get a firm meringue. Then add the food coloring to obtain a beautiful pink color. 3.In the prepared meringue, add the powders in two batches, mixing gently after each addition. 4.When the mixture becomes less grainy, begin macaroning by rubbing the dough against the bowl. 5.The batter should be smooth enough to form a ribbon that slowly falls off the spatula. When this happens, stop macaroning. 6.Place the dough in a piping bag and pipe small mounds of dough of the desired size onto a baking sheet lined with parchment paper. Lightly tap the bottom of the sheet to flatten the dough slightly and remove any remaining air bubbles. 7.Let the macarons sit at room temperature until the surface is dry enough to touch without sticking. 8.Place the sakura flower on the macaron shell. 9.Preheat the oven to 150°C and bake the macaroons for about 10 minutes. 10.Prepare the sakura buttercream (See below) 11.Put the cream in a piping bag and fill the macarons by sticking them together two by two.
Sakura Buttercream
1.Place the egg yolk in a bowl and whisk it. 2.In a small heatproof container, combine the sugar and water. Microwave at 600W for about 70 seconds (until the syrup thickens). 3.Remove the container using protective gloves, then slowly pour the syrup into the egg yolk, whisking until you get a whitish consistency. 4.Add the softened butter in batches, mixing well after each addition. Add the chopped sakura leaf. Once all the butter is incorporated, the buttercream is ready!
