Sweet and crunchy macarons flavored with black sesame and filled with black sesame buttercream!
Black Sesame Macarons
AuthorRegina | Leelalicious
90gramsegg whitesapprox. 3, aged in the fridge 3-5 days
55gramsblack sesame seedstoasted
1teaspoonsof vanilla powder
your favorite buttercream icing
black sesame powder
Using a stand mixer with whisk attachment, whip the egg whites and salt on high. Add sugar gradually and whip until stiff peak forms.
In a food processor process powdered sugar, almonds, sesame seeds and vanilla powder until nuts and seeds are finely ground.
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.
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.
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.
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.
Add black sesame powder to buttercream (amount to taste) and fill between two macaron shells.