Matcha and Sakura Macarons with Sakura White Ganache Cream

Indulge in the delicate flavors of matcha and sakura with these beautifully colored macarons filled with a luscious sakura white ganache cream. Perfect for a special occasion or a delightful treat.

Ingredients:

• 100g almond flour
• 100g powdered sugar
• 2 egg whites
• 50g granulated sugar
• 1 teaspoon matcha powder
• 1 teaspoon sakura extract
• Pink food coloring optional
• 100g white chocolate chips
• 3 tablespoons heavy cream
• 1 tablespoon sakura syrup
• Edible sakura blossoms for decoration optional

Instructions:

Prepare a baking sheet lined with parchment paper

In a food processor, combine almond flour and powdered sugar

Pulse until fine and well combined

In a mixing bowl, beat egg whites until soft peaks form

Gradually add granulated sugar and continue beating until stiff peaks form

Fold the almond flour mixture into the egg white mixture until you get a smooth, thick batter

Divide the batter in half

In one half, sift in matcha powder and fold until evenly distributed

In the other half, add sakura extract and pink food coloring if desired, folding until well mixed

Transfer each colored batter into separate piping bags with a round tip

Pipe small circles onto the prepared baking sheet, spacing them about 2 inches apart

You should have two different colors of macaron shells

Tap the baking sheet on the counter to remove air bubbles and let the macarons rest for about 30 minutes to form a skin

Preheat your oven to 300F 150C

Bake the macarons for 12-15 minutes, or until they lift easily from the parchment paper

While the macarons cool, prepare the sakura white ganache cream

In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring in between until smooth

Stir in heavy cream and sakura syrup into the melted chocolate until well combined

Allow the ganache to cool and thicken for a few minutes

Match up the macaron shells by color and size

Pipe a dollop of sakura white ganache onto the flat side of one shell and sandwich it with another shell

Optional: Decorate the assembled macarons with edible sakura blossoms on top of the ganache

Let the macarons sit in the refrigerator for at least 24 hours to mature before enjoying

Serve and savor these delightful matcha and sakura macarons