Cherry blossom macaron


Store Cupboard

  • 300g of ground almonds
  • 300g of icing sugar
  • 110g of egg white
  • 110g of egg white
  • 280g of caster sugar, plus 20g extra to stabilise the meringue
  • 8g of white food colouring
  • 75g of dark chocolate, 70%, broken into pieces
  • 75g of milk chocolate, 41%, broken into pieces
  • 100g of white chocolate, preferably Cacao Barry Blanc Satin
  • 30g of cocoa butter, raspberry
  • 25g of cocoa butter
  • 100g of milk chocolate, preferably Cocao Barry
  • 100g of cocoa butter


  • 55g of water

Speciality Ingredients

  • 125g of cherry purée
  • 12g of trimoline
  • 15g of orange blossom water


  • 15g of unsalted butter, softened