Black Sesame Macaron Recipe

Ingredients for the Shells

• 6 egg whites, divided
• ¾ cup white sugar
• 2½ tbsp water
• 1 1/3 cup almond flour
• 1¼ cup icing sugar

Method

1. Preheat oven to 300°F.
2. Sift almond flour and icing sugar. Mix with 3 egg whites to form a paste.
3. In a pot, cook sugar and water to 119°C. When the mixture reaches 114°C, start to whip remaining egg whites. Pour the hot sugar into the whites. Whites should be frothy, yet not at ribbon stage.
4. Continue to whip until quite stiff and shiny.
5. Fold into almond paste by hand, adding meringue in 3 additions.
6. Pipe onto parchment paper, using a template for desired size. Let dry for 20+ minutes. Test by touching the top, which shouldn’t damage the macaron at all.
7. Sprinkle black sesame seeds on top of piped macaron shells.
8. Bake for 15-18 minutes.

Ingredients for Black Sesame Filling

• ½ cup butter
• 1 2/3 cup icing sugar
• 2-3 tbsp water (warm)
• 2/3 cup toasted black sesame seeds

Method

1. In a blender, pulse toasted sesame seeds til they turn into a fine powder, then add water in small amounts at a time until a smooth paste forms.
2. In a stand mixer or with a hand mixer, cream butter and icing sugar together.
3. Add the sesame paste and continue to mix util light and fluffy.
4. Pipe onto one side of cooled macaron shell and place a second shell on top, gently sandwiching the filling between the two shells.

Makes 24 macarons.