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Before you jump to Aroma of Spring Sakura Meringue Cookies recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.
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As you can see, it is easy to begin to make healthy eating a regular part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to aroma of spring sakura meringue cookies recipe. To cook aroma of spring sakura meringue cookies you need 6 ingredients and 4 steps. Here is how you do it.
The ingredients needed to make Aroma of Spring Sakura Meringue Cookies:
- Use Meringue:
- Take 2 Egg whites
- Take 80 grams Granulated sugar
- Get 6 grams Sakura powder
- Get 1 dash Food colouring
- Get 1 Sakura-shaped nozzle (type 2F)
Steps to make Aroma of Spring Sakura Meringue Cookies:
- Add the granulated sugar into the egg whites in 3 parts and mix with a hand mixer until you get a stiff meringue.
- Add the sakura powder into the meringue with a tiny amount of food colouring to make the sakura colour.
- Once everything is thoroughly mixed together and blended well with the hand mixer, transfer the mixture to a piping bag fitted with a sakura-shaped nozzle. Pipe the mixture out onto a baking tray lined with parchment paper.
- Bake for 50-60 minutes in an oven preheated to 100°C. Once baked, leave in the oven to cool.
The cherry blossom aroma becomes magnified when the cracker is toasted. In macarons, the French almond and meringue confection that has been all the rage in Japan for the last couple of years, sakura flavor is used in the ganache filling and the meringue part is. With a tall glass of ice-cold milk, a couple of cherry cookies really hit the spot for dessert or as a snack. The coconut and bits of cherries provide a fun look and texture. Anyways, these are supposed to be sakura meringue cookies, flavored and tinted with freeze-dried strawberry powder and a bit of cherry blossom powder (dried and grounded salt-cured cherry blossoms).
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