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Sakura cherry blossoms are one of the first signs of springs arrival and each year we look forward to seeing them in full bloom in shades of pink galore. Not only are cherry blossoms beautiful with a soft delicate fragrance, but also edible, and a common ingredient in Japanese desserts. After a quick trip to Vancouver BC to see the cherry blossoms and visit Ladurée earlier this month inspiration was at an all time high to make sakura cherry blossom macarons, a new spring flavor complete with light floral and fruity notes, that come together with a fresh strawberry center. The flavor combination is like spring in macaron form with hints of sakura and strawberry in each bite and would be perfect for upcoming Mother’s Day!
Sakura Cherry Blossom Macarons
Delicate cherry blossom macarons, filled with a vegan sakura cherry blossom frosting, and a fresh strawberry center. A wonderful floral and fruit macaron pairing perfect for the spring season! Dairy Free & Gluten Free.
More info on Sakura (Cherry Blossoms)
Sakura is the name for cherry blossoms in Japanese. When in bloom, the national flower of Japan represents renewal and hopefulness, reflective of the new season.
The trees are ornamental and not the same as fruit producing cherry trees, however the flowers are edible and a common ingredient in asian desserts.
How does sakura/cherry blossom taste?
Sakura has a very subtle fruit and floral flavor, that can be considered earthy, tea-like, or slightly rose like with what some have described as a light saltiness on the palate. When dried and ground into a fine powder, sakura has a lovely pink hue that adds soft color to desserts and beverages. The subtle fruit and floral naturally pair with the nutty almond macaron shells while the tart strawberry filling in the macaron adds brightness, complimenting the sakura flavor for a well balanced spring macaron.
Other fruits that would pair well with sakura include plums, peaches, cherries and raspberries.
Where can I buy Sakura powder?
This post contains affiliate links which means I may earn a commission if you choose to make a purchase using the highlighted links included in the post.
Although I’ve not tried authentic cherry blossom in Japan, I did research to find quality Sakura Cherry Blossom powder online with few additives which I’ve linked here. The package was a bit pricey at $24.00 for only 1.4 oz but, worth it for the quality and taste. Before purchasing any product online I recommend reading reviews and ingredients as I can only speak to my own experience about the product.
How to use Sakura cherry blossom powder in macarons.
I experimented with the sakura powder by incorporating 4 grams into the macaron batter and it did not work with my macaron recipe. The shells came out soft and cracked because of the ingredients. Considering that there is vegetable gelatin in the sakura powder, it activates when heated and will impact the bake on the macarons. Therefore, if you plan to use my Italian macaron recipe, I do not recommend adding sakura powder directly to the macaron batter. Other options include, dusting the tops of the piped macarons with the cherry blossom powder, or adding it to the filling. Flavor-wise, sakura is very subtle, so you’ll want to use at least 2 tsp in the frosting for the macarons, to enjoy the flavor. The sakura powder can also be added to the strawberry filling for additional flavor!
Ingredients/Supplies for Sakura Macarons
Below is a list of all the supplies and ingredients needed to make a batch of sakura cherry blossom macarons for Mother’s Day and before the spring season comes to an end! Step by steps can be found in the recipe below!
Macarons
- Egg whites divided, cream of tartar, quality fine ground almond flour, powdered sugar, granulated sugar, water, pink gel or powder food coloring, silicone mat or parchment, a piping bag fitted with round tip, baking sheets.
Sakura Cherry Blossom Frosting (vegan/dairy free)
- Organic Shortening, powdered sugar, quality sakura cherry blossom powder, vanilla bean, pinch of salt, alternative milk, piping bag fitted with round tip.
Fresh strawberry filling
- Fresh strawberries, sugar, lemon juice, water, pectin powder, sakura cherry blossom powder
Garnish
- Fresh Cherry Blossoms
How to make sakura cherry blossom macarons
To make a batch of sakura macarons, you’ll want to start with the macaron shells. I prefer the Italian meringue method and have a step by step post and recipe here. You are welcome to also use your favorite macaron shell recipe, otherwise, follow along below!
The dairy free/vegan sakura frosting is similar to the recipe I use for most of my dairy free macarons, just with the addition of sakura powder. You can certainly use Buttercream or your desired frosting in this recipe to sub the vegan frosting.
The fresh strawberry filling is simply made by dicing strawberries then gently heating with sugar, water, lemon juice and sakura powder. The key is to heat the ingredients just until the strawberries begin to break down. Pectin powder is not necessary for this recipe, since the sakura powder has vegetable gelatin in it for thickening.
Here’s how they look assembled!
Check out the quick how to video and macaron recipe below!
Sakura Cherry Blossom Macarons
- Prep Time: 45
- Cook Time: 30
- Total Time: 1 hour 15 minutes
- Yield: 20 + 1x
- Category: Baking
- Method: Macarons
- Cuisine: Dessert
- Diet: Gluten Free
Description
Delicate cherry blossom macarons, filled with a vegan sakura cherry blossom frosting and a fresh strawberry center. A wonderful floral and fruit macaron pairing perfect for the spring season! Dairy Free & Gluten Free.
Ingredients
French Macaron Shells:
- 106 grams of almond meal
- 106 grams powdered sugar
- 41 and 45 grams of egg whites divided
- 115 grams of granulated sugar
- 78 grams of water
- dash of cream of tartar or lemon juice for stabilizing
- Pink gel food coloring
Additional supplies
- 1 piping bag fitted with round tip (Wilton 12)
- Silicone mat
Dairy Free Sakura Cherry Blossom Frosting:
- 1 cups organic shortening or vegan butter (you can also use regular butter)
- 2 cups powdered sugar
- Seeds from 1/2 vanilla bean
- 2 1/2 tsp quality sakura cherry blossom powder. (more for stronger sakura flavor)
- 1 tbsp alternative milk.
Fresh strawberry sakura filling:
- 1 1/2 cups (12 oz) fresh strawberries diced.
- 1/4 cup water
- 3 tbsp granulated sugar
- 1 tbsp lemon juice
- 1 1/2 tsp sakura powder
Instructions
Macaron shells:
- Wipe down the mixing bowl and whisk attachment with vinegar to remove any built up residue. This will ensure that the egg whites whisk up properly.
- Prep and measure all of the ingredients using a kitchen scale.
- Prep a piping bag with a round tip. I use Wilton tip 12.
- Line 2 baking sheets with silpat or a silicone mat.
- Combine measured almond meal & powdered sugar together in a bowl. Sift one time to remove any lumps, discarding of them, then mix together to break up clumps.
- Make a well in the center of the dry mix and pour the 41 grams of measured egg whites into the center of the dry mixture. Add pink food coloring and fold together until fully incorporated. The finished mix will be paste-like. Set aside.
For the sugar syrup:
- To make the sugar syrup, heat granulated sugar and water in a pot on medium heat with a candy thermometer attached to the side. **Be careful to make sure the thermometer is not touching the bottom of the pot**.
- Once the thermometer’s temperature reaches approximately 200 degrees F, place the 45 grams of measured egg whites in the stand mixer and whisk on medium speed, to soft peaks.
- Add a drop of lemon juice or dash of cream of tartar to stabilize, then continue whisking.
- If the egg whites are at soft peaks before the syrup reaches 248 F, turn the mixer down to low speed to keep the egg whites moving.
- Watch the sugar syrup closely.
- As soon as the sugar syrup reaches 248 degrees F, remove from heat.
- Quickly increase mixer speed to medium and begin slowly pouring the sugar syrup down the side of the mixing bowl into the meringue until thoroughly combined.
- Then increase the mixing speed to high and whisk sugar and meringue together until glossy and medium peaks form and the meringue has cooled.
- Gently transfer finished meringue into the almond/powdered sugar mixture in thirds, making sure that it’s fully incorporated before adding the additional 3rd of meringue.
- Continue to fold the batter in a circular motion, going around the edges of the bowl, then once through the center. Repeat these steps until smooth and even ribbons of batter slowly run off the spatula in one stream.
- **Be careful not to over-mix**
- You want the batter to be slightly thick, but not so thin that it does not hold the ribbon shape. Err on the side of caution.
- Transfer batter to the prepped piping bag(s).
- Pipe 1 inch rounds on the silpat lined baking sheet (s).
- Be sure to hold the piping bag about 1/2 inch directly above the baking sheet when piping the rounds.
- *Tap the macarons on the counter three times to release air bubbles.
- *Pop any air bubbles that might’ve come to the surface, using a scribe or a toothpick.
- Before placing the macs in the oven, let them rest until a proper skin has formed on the outside of the shell. This can take anywhere from 15-30 minutes. Test by touching the center of the piped macaron batter with a clean finger. They should be dry to touch with no batter coming off on fingers.
- Preheat oven to 305 degrees F.
- Once dry to touch, place the macarons in the middle rack of the oven.
- Feet will form halfway through the baking process.
- Bake for 13-14 minutes.
- You can open the oven and wiggle gently from side to side towards the end of baking to see if they need more time. A fully baked macaron should be sturdy when tested.
- Once fully baked, remove from oven and let cool for 20 minutes to 30 minutes before removing the shells from the silpat.
- Once macarons are completely cool, gently remove from silpat.
- Repeat same steps to bake the remaining macaron batter.
- They’re ready to assemble
Sakura Cherry Blossom Frosting (dairy free vegan):
- Wash the mixing bowl, then cream shortening/or butter and powdered sugar, together for 2- 3 minutes.
- Then mix in vanilla bean, sakura powder, alternative milk and salt on medium until well combined.
- Transfer sakura filling to piping bag fitted with a round tip and set aside until ready to decorate.
Fresh Strawberry Sakura Filling:
- Pour strawberries, water and lemon juice into a small saucepan and cook heat over medium high, until mixture begins to bubble, about 2 minutes.
- Mix in sugar, sakura powder stirring until well combined.
- Transfer to a heat proof bowl to cool and set aside for macaron assembly.
Macaron Assembly:
- Line up the macaron shells, then flip the bottom shell feet side up.
- Pipe a thick layer of creamy sakura frosting along the outside edge of the bottom shell leaving a space for strawberry filling.
- Fill the space in the center with strawberry filling, then pipe a small dollop of frosting in the center of the strawberry filling, topping with second macaron shell.
- Repeat steps for all macarons.
- Transfer to fridge for 12 to 24 hours to mature (or at least 2).
- Let macarons come to room temp for 10-15 minutes prior to serving.
- Enjoy within 2-3 days or freeze for up to 6 months.
Notes
Sub vegan frosting for any frosting of choice. White chocolate ganache would also work.
Keywords: Sakura desserts, Sakura macarons, cherry blossom recipes, dairy free macarons, spring desserts, gluten free macarons, cherry blossoms, cherry blossom macarons, spring macarons, sakura powder, cherry blossom powder
Although there’s no occasion necessary to make a batch of the sakura macarons, they would be a beautiful addition to spring celebrations, from baby showers and bridal showers to upcoming Mother’s Day.
If you’ll be making a batch for a celebration, arrange the macarons on elegant serving-ware and garnish with fresh cherry blossoms for a beautiful decorative finish!
If you’ve been curious about the unique taste of Sakura and would like to give it a try, I highly recommend making a batch of the macarons which is a lovely way to enjoy the delicate flavor!
Check out my amazon store front for all the products you’ll need to bake batch of these macarons!
This post titled Sakura Cherry Blossom Macarons was seen first on Posh Little Designs. All Rights Reserved. 2023
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