Easy! Macarons (Sakura Flavor)
cookpad.japan @cookpad_jp
I love macarons and I have tried many recipes. I can now use this as a gift like for Valentine's Day. I have uploaded articles about macarons on my blog so please visit if you like.
http://s.ameblo.jp/kaorun0902/
The key is to freeze the egg white. You may also need to adjust the pressure of the macaronage.
Wait until the surface of the batter is completely dry before baking. If you have a difficult time piping into the same sizes, draw 2.5 cm circles on a sheet of paper and slide under the baking sheet! Recipe by kaorun92
Open in Cookpad AppCooking Instructions
- 1
[Batter] Thaw the egg white back to liquid at room temperature. Sift together the ＊ dry ingredients twice.
- 2
Make the meringue with the egg white and the granulated sugar. Add the granulated sugar a half portion at a time. Beat until stiff peaks form.
- 3
With a rubber spatula, fold in the sifted ＊ dry ingredients in the meringue, a half portion at a time.
- 4
With a rubber spatula, mix the batter gently using the macaronage technique until the batter looks glossy and it drips like a ribbon from the spatula.
- 5
Preheat the oven to 140℃ then pour the batter into a plastic bag with the tip cut off. Pipe batter into 2.5 cm circles onto a baking sheet.
- 6
Dry the batter at room temperature for about 1 hour or until the batter does not stick when you touch it with a finger.
- 7
Bake at 140℃ for 13 minutes. Rotate the baking sheet 180°F and bake at 170℃ for 2 minutes.
- 8
[Ganache] Break the chocolate into small pieces, add it along with the sakura extract and red food coloring into the whipped cream. Microwave it for about 40 seconds and mix until smooth.
- 9
Once the meringue has cooled, fill it with ganache and it's done.
Reactions
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Written by
A collection of the best recipes from the Cookpad Japan community, translated into English!
Read more Similar Recipes
Easy! Chocolate Macarons
I love macarons and have tried various macaron recipes. These are convenient for Valentine's Day etc.The main tip is to pre-freeze your egg whites. Also be careful to follow the instructions when performing the macaronage. Also be sure to properly dry the macarons. If it's difficult to make them all the same size, before squeezing out the dough, draw small 2.5 cm circles on the underside of the parchment paper to make it easier. Recipe by kaorun92
Easy! Matcha Macarons
I love macarons and have tried a number of macaron recipes. These are handy for Valentine's Day etc.The main tip is to pre-freeze your egg whites. Also be careful to follow the instructions when performing the macaronage. Also be sure to properly dry the macarons. If it's difficult to make them all the same size, before squeezing out the dough, draw small 2.5 cm circles on the underside of the parchment paper to make it easier. Recipe by kaorun92
Frozen Macarons
As soon as I saw these two colors of dragées, I had an inspiraiton. My first inspiration was the colors of Snow Miku (winter-themed Hatsune Miku). Both Snow Miku and Frozen fit the image of these macarons perfectly.The oven temperature will vary depending on the season (and the room temperature).In the winter, start at 200°C and go to 130°C. In the summer, start at 180°C and go to 120°C. Observe the macarons and adjust. If the macarons get browned they'll no longer have a "snowy" image.If you are using powdered food coloring, dissolve it in a bit of water first. Recipe by RTP.
My Favorite Macarons (Kinako)
This is the second version of my favorite macaron recipe. I like slightly sweetened macarons, so I filled these macaron sandwiches with a slightly sweetened kinako buttercream. When you bite into one of these, the kinako flavor is amazing.This recipe is only a simple explanation of how to make macarons. Macarons are a delicate dessert, so if you want to know more details about how to make them, refer to my other macaron recipe (My Favorite Macarons (Matcha). Recipe by Yukiline
Macarons à l’ancienne
Pour utiliser les 6 blancs d’œufs qui me restaient de la recette de cannelés bordelais, les macarons à l’ancienne sont la recette parfaite, rapide et délicieuse
French Macarons
My first attempt at making Macaroons. It's Over Mixed
NicxNicolee 
Colorful Macarons
You'll need a food thermometer for this recipe - Italian meringue
arpik 
Macarons
Recipe from Tasty.
French Macarons
I prefer to make these myself at home and just play around with the flavors, as there's really nowhere to buy them where I live...not to mention they can be pricy when I do find them (anywhere from $2-$5 per cookie!) They can be finicky and they require patience. Once you master the basic recipe, you can make endless flavor variations. I'm by no means an expert, but this is the basic recipe that I use. To make them different colors, use 2-4 drops of gel food coloring and add it to the eggs once soft peaks have formed, then continue to whip them into stiff peaks. Keep in mind that they will turn out a shade or so lighter after baking than the batter is initially. You can also add up to 1/4 tsp. of a flavored extract at the same time as the food coloring.
My Favorite Macarons (Chocolate)
This is the 4th version of my macaron recipe. These cute macarons are bittersweet petit fours. Chocolate macarons are often filled with ganache, but I fill them with buttercream. Ganache filling is delicious too, but it's a little too sweet for me, so I make them this way.This recipe is only a simple explanation of how to make macarons. Macarons are a delicate dessert, so if you want to know more details about how to make them, refer to my other macaron recipe (My Favorite Macarons (Matcha). Recipe by Yukiline
Easy French Macarons
I was inspired by my friend who loved french Macarons, (not the coconut type). The colors are so attractive, the flavors are delicious. There's barely any ingredients, but it has to be made just right or else they bomb.
karenandcamden 
Salty Caramel Macarons
There are so many different recipes for macarons. The way the texture feels and how the "foot" puffs out depends on the ratio of powdered sugar and granulated sugar. I have failed so many times at making these but have finally found a combination that works.By the way, I use a microwave oven.Don't lose heart even if you fail, you will absolutely someday find the combination, macaronage, and baking style that works for you! Don't give up!After baking for 3 minutes at 200°C, open the oven door to lower the temperature.When baking at 200°C, once the "foot" has puffed out, lower the temperature to 140°C. Recipe by mag44num
French Macarons
French macarons
Macarons chocolat au lait
C'est la gourmandise qui s'exprime
PARISIAN MACARONS (chocolate macarons)
I put ganache between macarons!
Matcha Macarons
My daughter taught me how to make macarons. We both fell in love with these delicate cookies when we first traveled to Paris back in 2001. This recipe makes 15 macarons. Feel free to substitute out the matcha for any other dried flavor that you like (I've used freeze-dried raspberries, blue butterfly pea flowers, and plan to make some with French instant coffee).
Peppermint Macarons
One of our family's traditions is of course, baking cookies! This year however I decided to add in one of my personal favs... Macarons! Why not spice up a traditional meringue cookie with holiday inspired flavors? This recipe I use for the shells is pretty solid https://www.aheadofthyme.com/2017/02/classic-french-macaron-with-vanilla-buttercream-filling/
My Vanilla Macarons à la Parisienne
I personally am not fond of desserts, but I've never failed when making this. I've given them as gifts, and they are really well received, so I've uploaded the recipe.25 g of granulated sugar in the egg white worked fine. (I think it's best not to reduce it further.) The time it takes for the macarons to dry out in Step 8 may vary depending on the day. If you make these macarons following the recipe, they won't get cracked on the surface or shrink inside. Recipe by ko-ko
Macarons vanille chocolat blanc
Pour la 3 ème fois j'ai voulu refaire des macarons . Avec une bonne recette et un peu plus d'expérience enfin un beau résultat ! Mais très long : prévoir 3 h
Macarons framboise
La recette des coques est une base adaptable à d'autres recettes.
French Chocolate Macarons
French Meringue Macarons
I wanted to make a macaron that was easy to make and hard to mess up.If you fold the macaron batter (Step 4) for too long, the batter will weaken and you wont be able to use it. If you don't fold it enough, you wont get stiff peaks and a glossy appearance.If you don't dry the macarons enough, the macarons will break while baking. It's best not to make macarons on rainy or humid days.Check your oven to make sure it can heat at the correct temperature. Depending on your oven, you may need to modify how you bake your macarons. Recipe by flan*.
Matcha macarons
Macarons au chocolat
Au lieu de jeter les blancs d'œuf, faites de jolis macarons ☺
Chocolate Macarons
You can adapt the recipe of macarons with all the flavors you want. However, the cream described in this recipe is not the best for fruit flavors.
Rich Bitter Chocolate Macarons
Using the recipe from Pierre Herme's book "Macaron" as a base, I increased the amount of cocoa mass to enrich the flavor. This recipe aims to create the ultimate moist and rich macaron without using cocoa powder.-If you use fresh egg whites, the macaron shells will crack and the "pied" or "foot" of the macaron will not form properly. You have to use old egg whites.-The success of Italian meringue depends on the temperature of the syrup and when you add the egg white. When you are adding the syrup, even though you are adding it bit by bit, do it quickly! If you do it too slowly, it will clump up. Recipe by yukoz1
Powdered-Sugar-Free Flavored Macarons
The special features of my macarons are the use of Swiss meringue, which is beaten over a hot water bath, and that I don't use powdered sugar.This is the flavored macaron version of"Powdered-Sugar-Free Macarons".-Swiss meringue, which is cooked over a hot water bath, has strong air bubbles, so it is less prone to failure.-According to the reports I get from people who have tried my "powdered-sugar-free" macaron recipes, the success rate is more than 90%. It's a recipe I'm very proud of. Recipe by C:Blue
Sugar Lemon Macarons With No Poser
I can strongly recommend this recipe since 90 % of people who tried this succeeded in making macarons.This recipe has a high success rate because of the "Swiss meringue" method that you whip the egg whites over a double boiler.These macaron shells are easier to get browned, so when they look like they will brown, cover with aluminum foil, or turn off the oven, and continue cooking with the residual heat. For about 24 macaron shells (3-4 cm [1.6 in] diameter). Recipe by C:Blue
Matcha Green Tea Macarons
I love macarons. My husband was going to get them for me for White Day, but it seems they were sold out. I was really sad and disappointed. I had a few eggs left over, so I tried making them myself for the first time in a long time. Making macarons is certainly fun, so I quickly became addicted to making them.This is my method for easy-to-make, moderately sweet and unassuming macarons. I've tried to write each step in as much detail as possible. The most important point is the state of your egg whites and the status of the finished macaronage. Not doing enough macaronage or doing too much will make a difference in the final product so please be careful. You can make the macaron sandwiches with whatever kind of filling you like. I like butter cream macaron sandwiches. For fifteen 3.5 cm [1.4 in]. diameter macarons. Recipe by Yukiline
More Recommended Recipes
https://cookpad.wasmer.app/ke/recipes/156969
Comments