White vanilla macaron with sakura tea ganache recipe Recipes by Qin Xie - 19/05/201419/05/2020 This is a recipe from Sakura at Sake No Hana For the tant pour tant: Ingredients: 600g ground almonds 600g icing sugar 220g egg whites Method: In a mixing machine bowl, mix all the ingredients together until smooth. For the macaron: Ingredients: 1 batch tant pour tant 220g egg whites 600g caster sugar 120g water 8g white colour 1 vanilla pod seeds scraped Method: Place the egg whites into a machine mixing bowl, begin to whisk on a low speed. 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. Once the boiling sugar has reached 118°C, reduce the speed of the egg whites and pour the sugar gently over the egg whites. 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. 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. Place into a piping bag with a 10mm piping nozzle. Pipe 4 cm diameter rounds onto a tray lined with a non stick baking mat, allow to rest for at least 30 minutes. 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. Remove from the oven and allow to cool. For the sakura tea ganache: Ingredients: 150g milk chocolate (35% cocoa solids) 150g dark chocolate (66% cocoa solids) 210g whipping cream 8g sakura tea 25g unsalted butter Method: 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. Strain the whipping cream into another pan. Place the chocolate into a mixing bowl. 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. Allow to set, at room temperature. To build the macaron: Match the macarons to create a top and a bottom. Place the sakura ganache into a piping bag with a 10mm piping tube, pipe a bulb into the centre of one half the macarons. Stick the top to the bottom of the macaron.