[Batter] Thaw the egg white back to liquid at room temperature. Sift together the ＊ dry ingredients twice.
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.
With a rubber spatula, fold in the sifted ＊ dry ingredients in the meringue, a half portion at a time.
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.
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.
Dry the batter at room temperature for about 1 hour or until the batter does not stick when you touch it with a finger.
Bake at 140℃ for 13 minutes. Rotate the baking sheet 180 degrees and bake at 170℃ for 2 minutes.
[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.
Once the meringue has cooled, fill it with ganache and it's done.
Story Behind this Recipe
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!