CAKEBRAIN'S BLACK SESAME MACARONS

black sesame macarons with black sesame buttercream

Here's the recipe for the yummy Black Sesame Macarons I made a while back.

Cakebrain's Black Sesame Macarons
Makes 35
225 gr powdered sugar
100 grams ground almonds
25 grams ground black sesame
3 egg whites (about 100gr) at room temperature
25 gr granulated sugar

In a food processor, run the nuts, black sesame and powdered sugar until the mixture is finely ground. Run through a sieve if needed.

Whip the egg whites until foamy, slowly add the granulated sugar and continue whipping until they are glossy (stiff peaks).

Slowly fold the nut/sesame/sugar mixture into the whites with a wide spatula. The mixture should "flow like magma". When you form a peak, it should slowly dissolve back into itself and flatten.

Fill a pastry bag with the batter (I use a Wilton #12 tip) and pipe small rounds onto parchment lined baking sheets. I like to make small macarons about 3/4 inch to one inch in diameter. If you make your macarons too big (over an inch) they take longer to bake and may collapse if taken out too early.

Let the macarons rest for 20 minutes while you preheat the oven to 315degrees Fahrenheit.
Bake one tray on the middle rack for about 8 minutes. Look at the macarons. By this time, the feet should be forming. Whoopee! Once the feet have formed, lower the oven temperature to 300degrees F. Open and close the oven door slightly to allow a little of the heat and moisture to come out. Bake a further 4-6 minutes at the lower temperature.

Let cool, remove from the parchment paper and fill with buttercream or ganache.