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.