Cherry Blossom, Rose, Jasmine & Earl Grey Macarons

I am going to feature a pretty month of delicate cherry blossoms and springtime blooms with pastel colors sweets ✿
I often need to make larger quantities when making macarons by the Italian Meringue (Sugar Syrup) Method to generate better result for the shinier consistency. It seems switching to the French Meringue (Incorporate “Cold” Sugar) Method can make smaller quantities that generate a very close result and taste. I prefer the Italian Meringue Method for smoother macaron shells, and the French Meringue Method for easier and smaller quantities 😛 These Cherry Blossom, Rose, Jasmine & Earl Grey Macarons were made by the French Meringue Method with fragrant flowery ganache filling ✿

Cherie Kelly's Cherry Blossom, Rose, Jasmine & Earl Grey Macarons

Cherry Blossom, Rose, Jasmine & Earl Grey Macarons

Ingredients

For the macaron shells

(makes around 40-44 macaron shells, 20 sandwiched macarons for each flavour; you will need 4 times of the following quantities for 4 different flavours)
10g pickled cherry blossoms (optional)
90g grounded almond
120g icing sugar
a pinch of salt
75g aged egg whites
1/2 teaspoon egg white powder
1/2 teaspoon cream of tartar
75g sugar
Few drops of food coloring gel (colours of your choice)

For the cherry blossoms/rose/jasmine ganache

125g best-quality white chocolate
90g whipping cream
2 tablespoons cherry blossoms/rose/jasmine extract

For the earl grey tea ganache

125g best-quality white chocolate
90g whipping cream
4 earl grey tea bags

Methods

To make macaron shells

1. Soak the pickled cherry blossoms for at least 5 hours to remove the salt, gently dry them with kitchen paper, or in the oven funder low temperature for a few minutes. Set aside.

Cherie Kelly's Cherry Blossom, Rose, Jasmine & Earl Grey Macarons

2. Put the grounded almond, icing sugar and salt in a food processor, pulse several times for a few seconds each to combine them. Sift them into a large bowl and set aside.
3. Whisk together the egg white, egg white powder and cream of tartar on medium speed until soft peak.
4. Add the sugar gradually and keep whisking until the meringue is glossy and stiff. Add in the food colouring.

5. Fold the dry ingredients quickly into the meringue with a spatula, try to fold as less strokes as possible and avoid over-fold the mixture.

Cherie Kelly's Cherry Blossom, Rose, Jasmine & Earl Grey Macarons

6. Spoon the mixture into a piping bag fitted with a plain nozzle and pipe rounds of 7cm with 2cm gaps apart from each other onto parchment paper. Gently put the dried cherry blossoms onto the shells.

Cherie Kelly's Cherry Blossom, Rose, Jasmine & Earl Grey Macarons

7. Set aside for about 30 minutes or until a skin forms that does not stick onto your finger.
8. Bake the macarons in preheated oven between 160-180 degree for 15 mintues, rotate the tray 180 degree half-way during baking.
9. Remove the macaron shells from the oven and tray, place the parchment onto the work surface and let cool completely before removing the shells.

To make the cherry blossoms/rose/jasmine ganache

1. Break the white chocolate into pieces and put into a bowl. Send to the microwave to melt for 60 seconds and stir until the chocolate completely melted.
2. Boil the cream and pour about a third at a time onto the melted chocolate, keep mixing and add in the extract until well combined.
3. Allow the ganache mixture to cool. Press clingfilm onto the surface of the ganache and refrigerate until thick enough to pipe.

To make the earl grey tea ganache

1. Break the white chocolate into pieces and put into a bowl. Send to the microwave to melt for 60 seconds and stir until the chocolate completely melted.
2. Bring the cream and tea to boil in a small saucepan, let it infuse for at least 5 minutes, then press the tea bags to extract as much flavour as possible, remove the tea bags from the cream.
3. Immediately pour the cream onto the melted chocolate, keep mixing until well combined.
3. Allow the ganache mixture to cool. Press clingfilm onto the surface of the ganache and refrigerate until thick enough to pipe.

To assemble the macarons

1. Spoon the ganache into a pastry bag fitted with a 1cm plain tip. Pipe a generous round onto a shell, then top with another shell, twisting lightly so that the filling spreads and bulges enticingly.
2. Store the macarons covered in the fridge for at least 24 hours to allow the inside of the macaron shells to soften.
3. Bring back to room temperature before eating.

Cherie Kelly's Cherry Blossom, Rose, Jasmine & Earl Grey Macarons
Cherie Kelly's Cherry Blossom, Rose, Jasmine & Earl Grey Macarons
Cherie Kelly's Cherry Blossom, Rose, Jasmine & Earl Grey Macarons

 

Cherry Blossom, Rose, Jasmine & Earl Grey Macarons
 
Prep time
Cook time
Total time
 
Cherry Blossom, Rose, Jasmine & Earl Grey Macarons
Author:
Recipe type: Macarons
Serves: (makes around 40-44 macaron shells, 20 sandwiched macarons for each flavour; you will need 4 times of the following quantities for 4 different flavours)
Ingredients
For the macaron shells
  • 10g pickled cherry blossoms (optional)
  • 90g grounded almond
  • 120g icing sugar
  • a pinch of salt
  • 75g aged egg whites
  • ½ teaspoon egg white powder
  • ½ teaspoon cream of tartar
  • 75g sugar
  • Few drops of food coloring gel (colours of your choice)
For the cherry blossoms/rose/jasmine ganache
  • 125g best-quality white chocolate
  • 90g whipping cream
  • 2 tablespoons cherry blossoms/rose/jasmine extract
For the earl grey tea ganache
  • 125g best-quality white chocolate
  • 90g whipping cream
  • 4 earl grey tea bags
Instructions
To make macaron shells
  1. Soak the pickled cherry blossoms for at least 5 hours to remove the salt, gently dry them with kitchen paper, or in the oven funder low temperature for a few minutes. Set aside.
  2. Put the grounded almond, icing sugar and salt in a food processor, pulse several times for a few seconds each to combine them. Sift them into a large bowl and set aside.
  3. Whisk together the egg white, egg white powder and cream of tartar on medium speed until soft peak.
  4. Add the sugar gradually and keep whisking until the meringue is glossy and stiff. Add in the food colouring.
  5. Fold the dry ingredients quickly into the meringue with a spatula, try to fold as less strokes as possible and avoid over-fold the mixture.
  6. Spoon the mixture into a piping bag fitted with a plain nozzle and pipe rounds of 7cm with 2cm gaps apart from each other onto parchment paper. Gently put the dried cherry blossoms onto the shells.
  7. Set aside for about 30 minutes or until a skin forms that does not stick onto your finger.
  8. Bake the macarons in preheated oven between 160-180 degree for 15 mintues, rotate the tray 180 degree half-way during baking.
  9. Remove the macaron shells from the oven and tray, place the parchment onto the work surface and let cool completely before removing the shells.
To make the cherry blossoms/rose/jasmine ganache
  1. Break the white chocolate into pieces and put into a bowl. Send to the microwave to melt for 60 seconds and stir until the chocolate completely melted.
  2. Boil the cream and pour about a third at a time onto the melted chocolate, keep mixing and add in the extract until well combined.
  3. Allow the ganache mixture to cool. Press clingfilm onto the surface of the ganache and refrigerate until thick enough to pipe.
To make the earl grey tea ganache
  1. Break the white chocolate into pieces and put into a bowl. Send to the microwave to melt for 60 seconds and stir until the chocolate completely melted.
  2. Bring the cream and tea to boil in a small saucepan, let it infuse for at least 5 minutes, then press the tea bags to extract as much flavour as possible, remove the tea bags from the cream.
  3. Immediately pour the cream onto the melted chocolate, keep mixing until well combined.
  4. Allow the ganache mixture to cool. Press clingfilm onto the surface of the ganache and refrigerate until thick enough to pipe.
To assemble the macarons
  1. Spoon the ganache into a pastry bag fitted with a 1cm plain tip. Pipe a generous round onto a shell, then top with another shell, twisting lightly so that the filling spreads and bulges enticingly.
  2. Store the macarons covered in the fridge for at least 24 hours to allow the inside of the macaron shells to soften.
  3. Bring back to room temperature before eating.

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