Elegantly simple, yet deliciously tasteful, black sesame macarons are surely high up there on my favorites.
It has a particular charm of its own – something about it that makes it stand really out. Perhaps it is its black filling, a paste that is gently sweet with a distinctive sesame after-taste. Whatever it may be, black sesame macarons is such a pleaser, and the beauty of this is that it’s actually not hard to make.
Give it a shot, recipe attached below.
Black sesame macarons recipe
(Adapted from Pierre Hermé pastries recipe book)
220g fresh egg whites
300g almond meal
300g icing sugar
300g caster sugar
40g black sesame seeds
Line baking trays with baking paper and prepare pipping bag fitted with a plain #11 pastry tip. (If you are not confident with your pipping skills, you can use template as your guide.(SHELLS TEMPLATE GUIDE)
To prepare the egg white and almond meal mixture:
Blitz both the almond meal and icing sugar in a food processor, pause to remove any lumps. Sift well into a bowl.
To prepare the black sesame powder:
Pour black sesame seeds in saucepan. With medium to low heat, use spatula to stir until its lightly toasted (remember must keep stirring to avoid burn. Will take about 5- 10 minutes)
Let it cool down for about 5-10 minutes. Blitz the sesame in a food processor until very fine. Sift well into a bowl.
Combine 110g of egg white with the icing sugar, almond mixture and black sesame powder. Don’t mix, set aside.
- In saucepan, add the water, caster sugar and boil to 244 °F (118 °C). Don’t stir.
- As soon as the syrup reaches a temperature of 239 °F (115 °C), immediately whisk the remaining egg whites (110g) in the electric mixer (prepared on step 1) at medium speed till they are still fairly wet but can hold a peak (soft peak).
- Pour the saucepan of sugar syrup cooked to 244 °F (118°C) over the whipped egg whites in the mixer bowl.
- Continue to mix and allow the egg whites to reach a hard peak, and removed from the electric mixer; let it cool down to 122°F (50°C), then add into the egg white and almond meal mixture which we have prepared earlier from the preparation stage.
- Now incorporate everything together, and mix until the mixture is smooth, uniform and gently flowing. This may be a tricky because if you mix too slow, the mixture may not be uniform, but if you mix too fast and too much, the mixture might be too runny; so aim for something in between.
Pipe and bake
Fill the mixture into a piping bag, and get ready to pipe. Pipe a small rounds (around 3cm diameter) and sprinkle some sesame seeds on the shell. Let the macaron shells sit out for 30 minutes to an hour to harden (you may test the shells by touching the mixture, and if they don’t stick onto your finger then they’re ready to be baked).
Remove from the oven and cool on the tray for a few minutes, then carefully place the baking paper on a benchtop: the shells will be easier to remove and place on a wire rack to cool completely.
Preheat oven to 325°F (165°C). bake for 12- 15 minutes, depending on their size.
For the filling:
400g white chocolate
200ml thicken cream
30g unsalted butter
2Tbsp black sesame powder
Optional: black gel food coloring
- Grate or chop the chocolate into small pieces so that it melts evenly.
- In a saucepan, bring the cream to the boil.
- Pour the hot cream over the chocolate. Combine using a whisk. Cool a little.
- Add black sesame powder and black coloring.
- When cooled to 104°F (40°C), incorporate the unsalted butter, diced. Combined well again so the ganache is smooth.
Refrigerate to chill up for 1 to 2 hours before pipe. To assemble, use medium size round nozzle, fill the sesame ganache into a piping bag and ready to pipe on your macarons shell.