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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 How to Elevate Your Mood with Food.

Most of us have been trained to think that comfort foods are terrible and to be avoided. Sometimes, if the comfort food is a sugary food or another junk food, this is true. Other times, comfort foods can be very nourishing and good for us to eat. A number of foods actually do boost your mood when you consume them. If you are feeling a little bit down and you need an emotional pick me up, try some of these.

Cold water fish are wonderful for eating if you wish to fight depression. Tuna, trout, mackerel, herring and wild salmon are all rich in omega-3 fatty acids and DHA. DHA and omega-3s are two things that improve the quality and the function of your brain’s gray matter. It’s true: consuming a tuna fish sandwich can earnestly boost your mood.

Now you know that junk food isn’t necessarily what you have to eat when you are wanting to help your moods get better. Try these hints instead!

We hope you got insight from reading it, now let’s go back to easy! macarons (sakura flavor) recipe. To cook easy! macarons (sakura flavor) you only need 12 ingredients and 9 steps. Here is how you achieve that.

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