Cherry Blossom, Plum Wine and Wasabi Macarons
A trio of macarons with cherry-blossom, plum-wine and wasabi fillings on Italian-meringue shells.
Ingredients
| 300 g | Almond flour |
| 300 g | Powdered sugar |
| 210 (5) g | Egg whites |
| 300 g | Fine granulated sugar |
| 100 ml | Water |
| — | Food coloring (orange, red, green and brown) |
| 225 g | Powdered sugar (cherry blossom filling) |
| 150 g | Cherry jam |
| 120 g | Butter (cherry blossom filling) |
| 225 g | Powdered sugar (plum wine filling) |
| 40 ml | Sweet plum wine |
| 120 g | Butter (plum wine filling) |
| 150 g | Plum jam |
| 100 g | White chocolate (wasabi filling) |
| 60 g | Cream cheese |
| — | Wasabi to taste |
| — | Fresh milk |
| — | Green food coloring |
| 40 ml | Lemon juice |
Instructions
Shells:
- Make the shells with Italian meringue.
Cherry blossom filling:
- Whip the butter.
- Add the cherry jam and beat to a creamy mixture.
- Color it.
- Fill the macarons.
Plum wine filling:
- Beat the butter with the powdered sugar and add the wine.
- Add the plum jam and beat to a creamy mixture.
- Color it.
- Fill the macarons.
Wasabi filling:
- Melt the white chocolate over a water bath.
- Add the cream cheese and milk until a paste forms.
- Beat well with wasabi to taste.
- Chill.
- Fill the macarons.