Print

Black Sesame Macarons

Sweet and crunchy macarons flavored with black sesame and filled with black sesame buttercream!

Course Dessert
Cuisine Malay
Keyword Black Sesame Macarons
Cook Time 20 minutes
Total Time 20 minutes
Author Regina

Ingredients

Macaron Shells

  • 90 grams egg whites approx. 3, aged in the fridge 3-5 days
  • pinch of salt
  • 30 grams granulated sugar
  • 185 grams powdered sugar
  • 60 grams almonds
  • 55 grams black sesame seeds toasted
  • 1 teaspoons of vanilla powder

Filling

  • your favorite buttercream icing
  • black sesame powder

Instructions

  1. Using a stand mixer with whisk attachment, whip the egg whites and salt on high. Add sugar gradually and whip until stiff peak forms.
  2. In a food processor process powdered sugar, almonds, sesame seeds and vanilla powder until nuts and seeds are finely ground.
  3. Add ground mixture to the meringue. Fold in carefully until batter falls back on itself after counting to 10. This process takes about 40 to 50 strokes.
  4. Test a small amount on a plate; if the top flattens on its own after 10 seconds, the batter is ready. If there is a small peak, give the batter a couple more folds.
  5. Fill batter into a pastry bag with a large plain tip and pipe small rounds (1 inch to 1.5 inches) onto parchment paper or silicone mats lined baking sheets.
  6. Preheat oven to 280F. Let macarons sit out at room temperature for 30 minutes to an hour to harden their shells and bake for 18 to 22 minutes, depending on their size. Rotate baking pans once at half time. Cool completely on wire rack before removing macaron shells from baking sheets.
  7. Add black sesame powder to buttercream (amount to taste) and fill between two macaron shells.