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Easy! Macarons (Sakura Flavor)
Easy! Macarons (Sakura Flavor)

Before you jump to Easy! Macarons (Sakura Flavor) recipe, you may want to read this short interesting healthy tips about Foods That Make Your Mood Better.

Mostly, people have been conditioned to believe that “comfort” foods are bad for the body and must be avoided. Sometimes, if the comfort food is a sugary food or another junk food, this is true. Other times, comfort foods can be utterly nourishing and good for us to eat. A number of foods really do raise your mood when you consume them. If you feel a little bit down and you’re in need of a happiness pick me up, try some of these.

Eggs, believe it or not, are wonderful for helping you combat depression. Just be sure that you don’t toss out the egg yolk. The yolk is the part of the egg that is the most crucial in terms of helping you cheer up. Eggs, especially the egg yolks, are rich in B vitamins. B vitamins can be terrific for boosting your mood. This is because they help in improving the function of your neural transmitters, the components of your brain that dictate your mood. Eat an egg and jolly up!

So you see, you don’t need to eat all that junk food when you want to feel better! Test out these hints instead!

We hope you got insight from reading it, now let’s go back to easy! macarons (sakura flavor) recipe. You can cook easy! macarons (sakura flavor) using 12 ingredients and 9 steps. Here is how you do it.

The ingredients needed to cook Easy! Macarons (Sakura Flavor):
  1. Provide Batter
  2. Prepare 88 grams Almond flour ＊
  3. Prepare 165 grams Powdered Sugar ＊
  4. You need 2 grams Sakura leaf powder ＊
  5. Prepare 1 1/2 bottle Pink food coloring ＊
  6. Get 88 grams Frozen egg white
  7. Take 27 1/2 grams Granulated sugar
  8. Use [Ganache ]
  9. Prepare 10 grams Heavy whipping cream
  10. You need 30 grams White Chocolate
  11. Provide 5 drops Sakura extract
  12. Get 1/2 bottle Pink food coloring
Steps to make Easy! Macarons (Sakura Flavor):
  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.

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