French Sakura Macaron

1. Superfine almond powder does not need to be sieved, sugar powder is sieved and mixed with almond powder and water-soluble pigment for later use.

2. Put the aged egg white into a container and add 30 grams of fine sugar in three batches to beat.

3. Beat the protein until it is firm and foamy.

4. Take one-third of the protein cream and pour it into TPT powder, stir well, and then add the protein cream again.

5. The mixed batter is smooth like a ribbon.

6. Put the batter into a decorative bag with a round mouth.

7. Lay oilcloth on the baking tray, and extrude a small circular shape vertically from the flower mounting nozzle. Squeeze and gently shake the baking tray to create bubbles.

8. Soak the salted cherry blossoms in clean water in advance, absorb the moisture with a tissue, and place them on top of the squeezed batter.

9. Only turn on the heat of the oven at 50 degrees Celsius and let the skin dry for 20 minutes. The skin will not stick to the surface when touched by your fingers, and the drying process will end. If there is no hard skin on the sticky hand, please continue.

10. After the skin is air dried, move the baking tray directly to the middle and lower layers, heat up and down at 140 degrees Celsius, and bake for 20 minutes.

11. The hem of the skirt appears in about 6 minutes.

After being fired, let it cool before removing it. A macaron with a slightly concave bottom won't be hollow.

13. Beautiful skirt hem.

14. There is no hollow at all, and the thickness is also very satisfactory.

15. After adding your favorite filling, it will have the best taste when eaten. My filling is chocolate ganache. Melt 50 grams of chocolate coins and 30 grams of light cream in hot water, add 5 grams of butter, mix well, and refrigerate until slightly solidified before use.

16. Favorite macaron.

17. Sweet and salty macarons, unique.