Sakura Macarons (Swiss Method) 櫻花馬卡龍(瑞士式做法)

I prepared a macaron tower for my friend’s wedding banquet over the past weekend. The three designs were inspired by floral and tea flavors and sakura was one of them. I used pickled sakura (cherry blossom) as decoration and paired it up with white chocolate ganache. This sweet and salty combination was pretty good.
EC於過去週末為朋友的婚宴做了馬卡龍塔，以花及茶為題設計了三種馬卡龍口味，以鹽漬櫻花作裝飾的馬卡龍是其中一款。馬卡龍以白朱古力醬作餡料，變出甜中帶咸的組合，EC覺得味道不錯。

I had trouble with the lighting while pictures were being taken. They didn’t come out clear and I apologize for the poor picture quality. The pictures were selected from different batches so you will notice the color difference in the macaron shells. My personal favor was the lighter tone.
拍照時光線不足，所以照片清晰度不夠，EC要說句抱歉了！此外，照片是從幾次製作中選取的，因此馬卡龍外殼顏色不同，EC較喜愛淡淡紫紅色那個。

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Sakura Macarons (Swiss Method)
櫻花馬卡龍(瑞士式做法)

makes 50 shells (25 macarons)
50個外殼份量(25顆馬卡龍)

Ingredients

For the Macaron Shells
70 g egg whites, divided
53 g granulated sugar
1/8 tsp cream of tartar (optional)
a pinch of salt
93 g ground almond
93 g icing sugar
25 pieces pickled sakura
Gel food coloring as needed

For the White Chocolate Ganache
100 g white chocolate, chopped
35 g whipping cream
10 g unsalted butter, room temperature
A pinch of salt

材料

馬卡龍外殼
蛋白 70克 (分半)
細砂糖 53克
他他粉 1/8茶匙 (可不加)
鹽 少許
杏仁粉 93克
糖粉 93克
鹽漬櫻花 25朵
色膏 適量

白朱古力醬
白朱古力(切碎) 100克
淡忌廉 35克
無鹽牛油(室溫放軟) 10克
鹽 少許

Directions 做法

For the Macaron Shells 馬卡龍外殼
Rinse pickled sakura under running water to get rid of the salt. Soak flowers in drinking water for 30 minutes, replacing water every 10 minutes. Dry with paper towel then trim stems into appropriate length and reserve the trimmed ends and loose petals for later use. Leave to dry overnight.
鹽漬櫻花以水沖走鹽份後浸在飲用水中半小時，其間每十分鐘換水一次，取出用廚房紙印乾水份並修剪至適當長度，連同剪去的枝子及花瓣一同放過夜放乾。

Line baking sheet with parchment paper or silicone mat with a master template underneath. I use a silicone macaron mat that has all measurement imprinted. Macaron template can also be downloaded here.
焗盆內放圓形紙樣後墊上烘焙紙或矽膠墊備用(EC使用印有圓形的馬卡龍矽膠墊，也可在這裡下載紙樣)。

In a food processor, process ground almond, icing sugar, the reserved stems and loose petals until finely ground. Pass mixture through a sieve into a bowl (this will create macaron shells with a smoother surface). Set aside.
用食物處理器將杏仁粉、糖粉及剪下的櫻花枝子和花瓣打成幼滑粉末，過篩放入大碗中備用(過篩可令馬卡龍表面更光滑)。

Before preparing the meringue, wipe the mixing bowl and the whisk attachment with paper towel and vinegar or lemon juice to remove any traces of grease. Place half of the egg whites, sugar, salt and cream of tartar (optional) into the mixing bowl. Set bowl over a pot of barely simmering water and whisk constantly until the temperature of an instant-read thermometer reaches 140°F/60°C. Keep stirring while heating so the egg whites won’t be cooked. Remove from heat and beat mixture with an electric mixer on high speed until meringue is cool and form a glossy and firm peak with a small tail. Whisk in the food color briefly.
製作蛋白霜前先將打蛋器配件及鋼盆用廚房紙沾點白醋或檸檬汁抹一次去除殘餘油污，鋼盆內放進一半蛋白、糖、他他粉(如用)和鹽，小鍋內加水煮至微滾，將鋼盆放在小鍋上，開小火隔水加熱至140°F/ 60°C，其間要常常攪拌以免煮熟蛋白，離火後用電動打蛋器將蛋白高速打發至溫度下降、有光澤、挺身、末端有小尾包的蛋白霜，末段可加入色膏略打。

Add remaining egg whites and half of the almond sugar mixture into the meringue then fold with a spatula until Incorporated. Add remaining almond sugar mixture and fold until there is no visible lumps. Start the macaronage by pressing the batter with the spatula against the sides of the bowl (this helps to deflate the meringue and smooth the batter). Then scrape batter back into the middle and fold the batter from the bottom to the top. Repeat this press and fold method while keeping an eye on the batter consistency. Stop folding when the batter becomes smooth and shiny. While the spatula is lifted up, batter should ribbon off the spatula and flow back slowly into the bowl then disappear itself in about 30 seconds.
在蛋白霜中加入餘下蛋白及一半杏仁糖粉以切拌方法拌勻，加入餘下杏仁糖粉拌至不見粉粒後便可開始壓拌混合(macoronage)。用膠刮把麵糊壓往盆邊(作用是壓出氣泡令麵糊順滑)，再把麵糊刮回盆子中央並把盆底的麵糊翻到上面，重覆壓拌動作並觀察麵糊流動狀況，若麵糊光亮呈濃稠狀，用膠刮翻起時如緞帶般整片滑落成摺疊狀而痕跡在30秒內緩慢的沉入麵糊即表示混合完成。

Scrape batter into a pastry bag fitted with a large plain piping tip (I used Wilton #2A). With the template as a guide, pipe out dollops of batter onto the prepared baking sheet. When done piping, remove paper template (if using) then tap baking sheet against the counter a few times to eliminate any trapped air bubbles. Pop bubbles that haven’t risen up to the surface with a toothpick. Top half of the shells with a piece of sakura flower. Let stand at room temperature for 20 to 30 minutes, depending on the weather and humidity, until the shells are dry to the touch.
將麵糊倒進已備圓形花嘴的唧花袋中(EC用Wilton #2A花嘴)，在烘焙紙或矽膠墊上依紙樣唧出圓形後取走底部紙樣(如有)，將焗盆往枱上拍幾下震掉氣泡，如發現仍有氣泡可用牙籤刺破，在一半外殼上各放一片櫻花作裝飾，室溫靜置20至30分鐘至麵糊表面不黏手(時間視乎天氣及濕度)。

Preheat oven to 300ºF/150℃ 10 minutes before baking. Bake for 13 to 15 minutes or until the shells are set without browning. If you touch the shell and it feels firm and doesn’t wiggle it is done. Remove from oven and cool completely on a wire rack before removing.
焗爐事先預熱10分鐘至300℉/150℃，把焗盆放進焗爐焗13至15分鐘，以手指輕碰馬卡龍，若馬卡龍挺身沒上色不會搖動即代表已熟可以取出，在鋼架上完全放涼後可取下。

For the Filling 夾餡
Place white chocolate, whipping cream and salt in a bowl and heat in the microwave with medium power for 20 to 30 seconds. Let stand for two minutes then stir with a spatula until combined. Stir in softened butter until smooth and shiny. Cover with plastic wrap and let stand at room temperature until ganache has set.
淡忌廉、白朱古力及鹽放碗中用微波爐中火加熱二十至三十秒，靜置兩分鐘後以膠刮攪拌至朱古力完全融化，加入放軟牛油拌至順滑有光澤，蓋上保鮮紙，置室溫至凝固。

To Assemble 組合
Spoon ganache into a piping bag fitted with a plain tip. Pair up shells of similar sizes. Pipe out dollop of filling on the flat side of a shell then top with the other shell, flat side down. Store filled macarons in an airtight container in the refrigerator for 24 hours to let the filling fuse into the shells . Bring to room temperature, about 15 minutes, before serving.
配對形狀相若的馬卡龍，將夾餡裝進已備圓形花嘴的唧花袋中，在其中一塊外殼上唧上霜飾後蓋上另一塊外殼(底部朝下)，完成所有馬卡龍後放在密封盒中於雪櫃保存24小時使馬卡龍與夾餡融合，食用前把馬卡龍置室溫15分鐘回溫便可。

I used Americolor electric pink for the deeper color batch and the lighter color ones came from a mixture of deep pink and fuchsia.
深色的是Amerocolor的electric pink ，淺色的則是deep pink加fuchsia。

Below is the macaron tower I made for my friend. The other two flavors were Earl Grey Orange Macarons and Lavender Osmanthus Macarons.
EC為朋友做的馬卡龍塔，其他口味為伯爵茶香橙馬卡龍及薰衣草桂花馬卡龍。

Pickled sakura is available from my local Japanese grocery store.
鹽漬櫻花可在EC附近的日本超市找到。

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