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White vanilla macaron with sakura tea ganache recipe

This is a recipe from Sakura at Sake No Hana

Sake no Hana sakura macaronsFor the tant pour tant:


600g ground almonds
600g icing sugar
220g egg whites


In a mixing machine bowl, mix all the ingredients together until smooth.

For the macaron:


1 batch tant pour tant
220g egg whites
600g caster sugar
120g water
8g white colour
1 vanilla pod seeds scraped


  1. Place the egg whites into a machine mixing bowl, begin to whisk on a low speed.
  2. Place the caster sugar and water together in a pan and cook the sugar to soft ball 118°C. When the sugar has reached 105°C, increase the speed on the egg whites and stabilise the meringue with 20g caster sugar.
  3. Once the boiling sugar has reached 118°C, reduce the speed of the egg whites and pour the sugar gently over the egg whites.
  4. Increase the speed and mix for 1 minute, stop the machine and add in the white colour and vanilla pod seeds. Turn on the speed again and whisk until the meringue has cooled to blood temperature.
  5. Fold 1/3 of the meringue into the tant pour tant base and mix gently until smooth then fold in the remaining meringue and mix until smooth and glossy.
  6. Place into a piping bag with a 10mm piping nozzle.
  7. Pipe 4 cm diameter rounds onto a tray lined with a non stick baking mat, allow to rest for at least 30 minutes.
  8. Pre heat the oven to 130°C, place the macarons into the oven and cook for 16-17 minutes, until they just start to peel off the baking mat.
  9. Remove from the oven and allow to cool.

For the sakura tea ganache:


150g milk chocolate (35% cocoa solids)
150g dark chocolate (66% cocoa solids)
210g whipping cream
8g sakura tea
25g unsalted butter



  1. Place the whipping cream in a pan and bring to the boil, add in the sakura tea and allow to infuse for 20-30 minutes.
  2. Strain the whipping cream into another pan.
  3. Place the chocolate into a mixing bowl.
  4. Bring the infused cream back to the boil, pour over the chocolate mix gently until a ganache consistency is formed. Gradually add in the softened butter, mix until fully emulsified.
  5. Allow to set, at room temperature.


To build the macaron:

  1. Match the macarons to create a top and a bottom.
  2. Place the sakura ganache into a piping bag with a 10mm piping tube, pipe a bulb into the centre of one half the macarons.
  3. Stick the top to the bottom of the macaron.
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Qin Xie
Qin Xie is a London based food, wine and travel journalist and trained chef. When not infiltrating Michelin restaurants as a kitchen tourist, she writes about food, drink and travel. Her work has appeared on Yahoo, FT, The Times and CNN. Her first cookbook, co-authored with YS Peng at Hunan Restaurant, is out March 2014. According to friends, her watch is always set to UTC -- ready for the next big adventure. In reality, she is happiest at the dinner table or by the sea.

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