Open sesame. The sesame seed isn’t commonly used in American cuisine except for hamburger buns and it’s definitely not something that is synonymous to desserts. On the other hand, it is regularly used in Asian cuisine from sesame oil to garnishing almost every recipe with the tiny seed. So it’s not surprising that they also use it to flavor their desserts.
You can transform your everyday vanilla frosting into black sesame ones by adding black sesame paste. What does black sesame paste taste like? I would describe it as a nuttier, more roasted peanut buttery flavor or a stronger flavored tahini. It is too intense to eat straight out of the jar, which makes sense because it comes out of a tiny container. It’s perfect for those who do not like desserts that are too sweet.
I painted my macarons with a little bit of edible food coloring and vodka. I think the black and copper make a pretty cool contrast. As a tip, try and use a drier brush when painting your macarons to keep the surface smooth. Too much liquid will turn the smooth shells into a bumpy texture.
It’s also National Macaron Day! If you’re quarantined and making macarons was something you’ve always wanted to try, this is a great time to hunker down and give these a try. It doesn’t have to be these macarons. I have so many fun flavors to try on the site!
Cereal Macarons with Cereal Milk Frosting
Chocolate Chestnut Macarons
Chocolate Frosted Flake Macarons
Cookies and Cream Macarons
Karamel Sutra Macarons
Lemon Basil Macarons
Okinawan Sweet Potato Macarons
Pumpkin Cookie Butter Macarons
Raspberry Rosé Macarons
Above all, stay healthy and safe. 🙂
Black Sesame Macarons
For the Macaron Shells:
212 g. almond meal (aka almond flour)
212 g. powdered sugar
172 g. egg whites, divided to 82 g. and 90 g (aged, if possible)
236 g. sugar
158 g. water
- Line two baking sheets with parchment paper or silicone mats.
- In the bowl of a food processor, add the almond meal and powdered sugar and pulse until thoroughly combined.
- Sift the mixture over a large mixing bowl, throwing out the lumps as they appear. Add 82 g. of the egg whites and stir until you get a thick mixture.
- In a small pot attached with a candy thermometer, combine the sugar and water over medium heat and boil until the syrup reaches 200˚F.
- Once the syrup reaches 200˚F, start whipping the remaining 90 g. in the bowl of your stand mixer with the whisk attachment on medium speed until soft peaks are reached.
- Once the syrup reaches 248 ˚F, remove the pot off the burner and slowly pour the syrup down the side of the mixing bowl with the egg whites on medium speed.
- Once the egg whites are fully incorporated, increase the speed to medium high until egg whites form glossy, stiff peaks.
- Mix a ⅓ of the egg white mix to the almond mixture and stir together until the batter is slightly lighter and less pasty. From then on, fold in ⅓ of the egg white mixture at a time until the mixture “flows like magma”. The mixture should be smooth and run thick ribbons off the spatula.
- With a pastry bag fitted with a ½ in. plain tip, pipe 1¼ – 1½ in. rounds.
- The piped batter may have peaks but should smooth away in a minute or two.
- Let the batter stand until the tops of the macarons are dry to the touch, about 30 minutes to 1 hour.
- Preheat the oven to 325-350˚F. If your oven tends to run hot go for 325˚F, if not then 350˚F.
- Lower the heat to from 350˚F to 300˚F. (If starting from 325˚F, lower to 275˚F.)
- Bake 10-12 minutes, until the feet are formed and the tops are smooth. The macaron shell is done when you slightly wiggle it and it starts to come off of the parchment paper / silicone mat.
- Remove pan from oven and reheat oven to higher temperature for 10 minutes before baking the next tray, lowering the temperature when you start baking it.
- Continue until you bake all of the macaron shells.
For the Black Sesame Frosting:
½ c. whole milk
3 tbsp. flour
⅛ tsp. salt
4 oz. (1 stick) unsalted butter, room temperature
½ c. sugar
1 tsp. vanilla extract
2 tsp – 3 tsp black sesame paste
- In a small saucier over medium heat, whisk milk, salt and flour until combined.
- Continuously whisk mixture until thickened to a pudding like consistency.
- Once thickened, strain through a mesh strainer into a bowl with a spatula to remove lumps.
- Place a piece of plastic wrap on top of the flour mixture (to prevent skin from forming) and put bowl into the fridge until fully cool.
- In a mixer bowl fitted with the whisk attachment, mix the sugar and butter on high speed until fluffy and pale about, 5-10 minutes.
- Add the chilled flour mixture and continue to whip on high speed until the sugar is completely dissolved and the mixture is no longer gritty, about 5-10 minutes.
- Add the vanilla extract and sesame paste starting with 2 teaspoons and adding more if needed.
- Pipe finished frosting onto cooled macaron shells and enjoy.
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