Teresa's Recipes
Black Sesame Macarons
Delve into the unique world of French patisserie with these elegant Black Sesame Macarons. With their crisp outer shell, chewy interior, and a rich filling infused with the nutty, aromatic flavor of black sesame, these macarons are a delightful treat. This recipe carries the essence of the classic French dessert, but with a distinctive twist that will leave your taste buds captivated.
Ingredients
- 1 cup Almond flour
- 1 1/2 cups Powdered sugar
- 1/4 cup, ground Black sesame seeds
- 4 large Egg whites
- 1/2 cup Granulated sugar
- 1/2 teaspoon Cream of tartar
- 1/2 cup Black sesame paste
- 1/4 cup, softened Unsalted butter
- 1 cup Powdered sugar (for filling)
Dietary Notes
- Servings: 24
- Dish Type: Dessert
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Calories: 95
- Fat: 4g
- Carbs: 13g
- Protein: 2g
- Sodium: 10mg
- Sugar: 10g
Instructions
- Preheat the oven to 300°F and line two baking sheets with parchment paper.
- In a food processor, combine the almond flour, 1 1/2 cups powdered sugar, and ground black sesame seeds. Process until you have a fine mixture.
- In a separate large bowl, beat the egg whites until foamy. Gradually add the granulated sugar and cream of tartar, beating until you achieve stiff peaks.
- Gently fold the almond flour mixture into the beaten egg whites until the batter is smooth and shiny. This is your macaron batter.
- Transfer the batter to a piping bag fitted with a round tip. Pipe 1-inch circles onto the prepared baking sheets, leaving space between each macaron.
- Let the piped macarons sit at room temperature for 30 minutes to allow a skin to develop. This will give your macarons their characteristic crispy shell.
- Bake for 15 minutes, or until the macarons are crisp and firm. Let them cool completely on the baking sheets.
- In a medium bowl, beat together the black sesame paste, softened butter, and 1 cup powdered sugar until smooth. This is your black sesame filling.
- Transfer the filling to a piping bag fitted with a round tip. Pipe a small dollop of filling onto the flat side of half of the cooled macarons.
- Gently press the remaining macarons, flat side down, onto the filling to form sandwiches.