i experimented with sakura macarons recently. since its not a very common flavor, i have not tried it before hence there wasn’t any reference for me. i decided to just keep it simple and made them pink with pickled sakura flowers on top.

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for the filling i did a matcha ganache infused with chopped pickled sakura leaves. the saltiness of the leaves really complemented with the sweet ganache. flavor wise it also exceeded my expectations, sort of. it tasted a lot like salted caramel with tones of vanilla + matcha + cinnamon. what better way to incorporate the flowers and leaves than to simply just use flavoring right?

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this is a new packaging i gotten recently. its perfect for spring since its pink and green!

bossacafez

Loves french pastries, japanese sweets and the finer things in life.

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