1. Toast the black sesame seeds on a dry pan (unless you already have it in powdered form) and place a lid on it.
2. This helps to intensify the flavor.
3. Check on it every minute, and once a nutty aroma comes from it, it’s ready!
4. Then just grind it into a powder
5. Beat the egg whites with the 5 tbs of sugar till stiff.
6. To check if it’s macaron-ready, hold the bowl upside down over your head and nothing should move.
7. Then add the almonds, black sesame, and powdered sugar to the bowl and fold it all together.
8. I added black gel food coloring while beating the egg whites (liquid coloring may alter the consistency).
9. Use a piping bag with a round tip and fill it with the batter.
10. Over parchment paper or a silpat mat, pipe mounds onto the sheet.
11. They can be as big or as small as you like, but I generally do about an inch, and leave an inch of space in between.
12. Try to make them the same sizes so you can match them later!
13. Leave the pans out in the open to sit for at least 20 minutes or until the tops of the macarons dry.
14. Bake at 280 degrees F for 15 minutes.
15. Rotate the sheet halfway through baking time to ensure even cooking.
16. Do not remove from the sheet until it’s completely cooled.
17. When removed, overturn the shells and fill with any filling your heart desires.

For Filling:

1. Whip the cream separately in a clean bowl till stiff peaks.
2. In another bowl, whip the cream cheese, sugar, and extract together (with any food colorings) till it’s well blended.
3. Fold in the whipped cream into the bowl till it’s well combined.
4. Smear or pipe it on a macaron shell and top with another.