So it’s been some time since i made macarons. But i had this really bad urge to make them today! Just the other day, i was at Isetan, a japanese supermarket here in Singapore. I just intended to get more green tea powder, until i saw roasted black sesame seeds! Just had to grab them. No idea at that point of time what to make though.
So today.. On a really cold and rainy day, i decided to make black sesame macarons 🙂 I googled it and tumbled upon this blog. And she actually got the macaron recipe from Martha. I’ve used her recipes before and quite liked it. So why not?
So i started by grounding the roasted black sesame seeds. The aroma of it was overwhelming. The first thing that came to mind was my favourite black sesame ice cream apart from my usual matcha at a japanese restaurant.
Roasted Black Sesame Macarons
1 cup confectioners’ sugar
3/4 cup ground almonds
1/4 cup finely ground black sesame
6 tablespoons egg whites (I just used 3 egg whites)
Pinch of salt
1/4 cup granulated sugar
I food processed my ground almond, ground black sesame and icing sugar to make sure there’s no lumps.
Whip the eggs whites with a pinch of salt and slowly adding in the granulated sugar until you get soft peaks. Add the dry ingredients to the egg whites and start folding. I put my dry ingredients half at a time. Makes things easier.
You should get a slow moving batter. Aka the flow-like-magma consistency.
Pipe the macaron batter onto baking paper.
Top off with some sesame seeds to make it prettier 🙂
Bake at 320F (160C) for 12 mins.
Let cool! 🙂
I’m totally digging the colour.
Initially i wanted to fill it with a black sesame buttercream. But when i tried one macaron shell, i found the taste of the black sesame very very overwhelming. So i figured a vanilla buttercream will do awesome.
I used a swiss meringue buttercream. Recipe from Tartelette.
Swiss Meringue Vanilla Buttercream
1/2 cup (100gr) sugar
2 large egg whites
1 1/2 sticks (6 ounces) unsalted butter, at room temperature
1 vanilla bean, split open and seeded
Heat the egg whites and sugar in a saucepan and keep stirring. You don’t want to burn or cook the egg whites! Stop only when the sugar has completely dissolved.
Transfer to your mixer and with a whisk attachment, whisk!
It’ll look like yummy marshmellow cream 🙂
Switch to your paddle attachment and beat in the butter and vanilla!
Pipe, sandwich and devour!
I got pretty cupcake earstuds yesterday! Heheheh.