Black Sesame Macarons
When I started brainstorming sesame recipes for this Flavor of the Month, I knew I wanted to make at least one dessert with black sesame. A long time ago we had a black sesame ice cream that I still dream about. That nutty flavor is lovely in something sweet. I decided to try it in macarons and it was delightful! It took me a few tries to perfect the filling, but I’ve now got something I’m really happy to share with you.
Let’s get to it!
First, preheat your oven and cover a cookie sheet with parchment paper.
I’ve shared several macaron recipes (see this one, this one, and this one), but I’ll go through the steps again for those of you that haven’t made them before. I know they can seem intimidating, but I promise they’re worth the effort! Also, the method for making the cookie part is pretty much the same every time, no matter the flavor.
You’ll start by putting the powdered sugar and almond meal through a fine mesh strainer. You don’t want any clumps when you’re mixing it into the egg whites later.
Add the egg whites and granulated sugar to the bowl of a stand mixer, or a large mixing bowl. Whisk a few strokes by hand until it’s combined.
Now turn on your mixer and set it to mix on medium for two minutes. Then turn the mixer up to medium high and whisk another two minutes and finally crank it up to high for another two. You should end up with stiff peaks meaning when you pull the whisk out, the peak that forms should hold its shape. If it doesn’t, whisk longer.
Add the black sesame paste and mix just until it’s incorporated. You may be able to find black sesame paste at your local grocery store. If not, the nearest Asian market should definitely have it.
Now gently fold in the almond meal and powdered sugar until evenly combined.
Count the times you fold everything together, you want no more than forty strokes. Every time you fold this you’re taking little bit of air out of the egg whites, and that’s what makes the cookies light and tasty.
Put the mixture into a piping bag fitted with a round tip and pipe into 1 1/2″ circles on a parchment lined cookie sheet. Make sure they aren’t too thick or they won’t get crunchy on the outside. Once they’re all piped, bang the cookie sheet on the counter a few times to get out any large air bubbles.
Sprinkle with black sesame seeds, if you want to garnish them a bit. Let them sit out for 10 minutes This will help them develop a nice crust.
Bake the macarons twelve to sixteen minutes, or until they are set. To test them, I’ll try to move the top of one around. If it separates from the “foot” or the bottom it needs more time.
Take them out and let them cool.
Now it’s time to make the filling. You’re essentially going to make a black sesame frosting (so delicious!).
Cream together the butter, black sesame paste, and salt.
Now add the powdered sugar and whisk the mixture until it’s fluffy. Add some more of the heavy cream if it’s too thick. You want a frosting that is spreadable but that won’t ooze out of the cookies.
Once the cookies are cool. Spread or pipe frosting onto a macaron and top with a second cookie.
Depending on how much frosting you decide to use, you may have some leftover (you can thank me later).
The cookies will stay fresh about 3 days in a sealed container.
These macarons are so yummy! The black sesame has a lovely nutty flavor that is not too sweet. I also like the gray color of the cookies. It’s not a color you see often naturally in food, so I thought that was fun. Make these for your next gathering and your guests will feel truly special!
- 2 egg whites
- 1/4 cup granulated sugar
- 3/4 cup almond meal
- 1 cup powdered sugar
- 1 tablespoon black sesame paste
- Black sesame seeds for garnish
- 6 tablespoons unsalted butter, softened
- 3 tablespoons black sesame paste
- 2 cups powdered sugar
- 2-3 tablespoons heavy cream
- Pinch of salt
- Preheat oven to 325 degrees and cover a cookie sheet with parchment paper.
- Sift powdered sugar and almond meal through a fine mesh strainer.
- Add egg whites and granulated sugar to the bowl of a stand mixer, or a large mixing bowl and whisk a few strokes by hand until combined.
- Mix on medium speed for 2 minutes. Turn to medium high and whisk another 2 minutes. Crank up to high for another 2, or until stiff peaks form
- Add black sesame paste and mix just until incorporated.
- Gently fold in almond meal and powdered sugar until evenly combined (no more than 40 turns).
- Put into a piping bag fitted with a round tip and pipe into 1 1/2" circles on parchment lined cookie sheet.
- Bang the cookie sheet on the counter a few times to get out any large air bubbles.
- Sprinkle with black sesame seeds, if desired.
- Let sit 10 minutes.
- Bake 12-16 minutes, or until set.
- Take out and cool.
- Cream together butter, black sesame paste, and salt.
- Add powdered sugar and whisk until fluffy.
- Add heavy cream too thick. You want a frosting that is spreadable but that won’t ooze out of the cookies.
- Spread or pipe frosting onto a macaron and top with a second cookie. Repeat with remaining cookies until all sandwiched.