Sakura Macarons and an Everlasting Cherry Blossom Instruction

Juni 13, 2013

Delicate, fragile and truly beautiful.. it is funny how similiar the japanese Cherry Blossoms are to a petite Macaron.

With a ring of black sesame and a white Sakura filling, the soft shell of this delightful pastry melts in your mouth and reminds you of thousands and thousands of little blossoms, that are blowing over Japan, covering it in aquarel colored cherrysnow.

And since the very best treats, as well as the cherry blossom season is fleeting, here is a way to bring them home to you and keep it floral all year round:

For my "Everblooming Cherry Blossom Instruction" you will need some thin, soakable paper ( this one worked perfectly), a pair of scissors and some watercolors in cherry tones, in which you dip the folded petals.

If you pin them on branches (be sure, that the blossoms are completely dried), you can open just some of them, day by day, and let it bloom little by little!

all images © Kathreinerle Photography

My Cherry Blossom Macarons with black Sesame (that I made for beautiful  KINFOLK magazine) will be as soft and delicate as they should be, if you mind the following: 

- sift your almond powder through a very fine sieve and weigh it after sifted
-after piping small dollops of the macaron mixture onto the parchment paper, allow them to rest for 20 minutes, so they can dry a bit: carefully touch them with your fingertip, if your finger does not stick, they are ready to bake.  
- shortly open your oven at half of the baking time, to allow excess steam to escape. 
- after you filled your macarons (although this might request a lot of patience) store them in an airtight container for one-to-two more days in the fridge, the moisture of the filling will make the texture and flavor perfect! 

And some little news: Did you see my new website yet? I am so happy with it. 

Also, there are two new Photisserie Editions, a Blueberry Necklet and a Carrot Family, that are looking forward to hanging on your kitchen walls... and a few, limited to only 50, series of Leafing, freshly printed and ready to find new homes. 

30 Nice Words

  1. splendide ! merveilleux ! bravo !
    félicitations !

  2. Ich kipp um, GROßARTIG, Kathrin!

  3. schon gedruckt gewundert
    wieder hin und weg

    ach, du!
    immer wieder wunderschön

  4. von dir ist das also -
    noch nicht bewundert, ich darf erst am geburtstag.
    deswegen nur schnell drübergehuscht- W U N D E R S C H Ö N !


    1. eine hübsche neue seite, übriges. ganz mein geschmack !

  5. ich gratuliere zur neuen seite – wunderhübsch wie alles hier! ganz als hätten macarons und kirschblüten schon immer zusammengehört …

  6. Beautiful work! Wow! I love cherry flowers.

  7. gedruckt schon so bewundert ...
    und immer weiter.

  8. These photographs are so stunning - like they're straight out of a book!

  9. du bringst einen immer wieder zum staunen. wunderschön. danke.

  10. Das gefällt mir alles sehr gut...das sieht so toll aus! Die Leckerli sind so vorteilhaft fotografiert, dass sicher jeder gerne zugreifen möchte...oder auch nicht, um die gelungenen Bilder nicht zu zerstören.LG MinaLina

  11. Faszinierend, was man aus Papier (und Eiweiß) alles machen kann :-)

  12. What an amazing post! ...the photos, the light, the colour are simply perfect.
    Thank you for sharing such an art!

  13. thx and nice info

  14. MA-GNI-FI-QUE! J'adore, j'adore! Absolument magnifique!
    Too bad I don't speak german :-(

  15. Wonderfull. Love it.

  16. Wundervolle Fotos und Rezepte... Riesen Kompliment, man sieht sofort, dass du Profi bist, deine Fotos sind so stimmungsvoll...

  17. wow das ist wundervoll!!! Deine Fotos sind bezaubernd
    Alles Liebe,

    Mina von

  18. I discover your blog... wow !
    Your pictures are amazing and the recipes tasty !

    I'm glad to be passed here !