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Black Sesame Macarons

Black Sesame Macarons


Tamara Novacoviç introducing black sesame macarons with dark chocolate ganache. A perfect pairing.
By Tamara Novacoviç

Black sesame is a new ingredient for me, a bit difficult to find in our stores, but I was lucky to get it from abroad. I use a lot of sesame seeds (mostly over buns and breads), they have the most beautiful flavor. Black sesame seeds are even better.

I’m currently obsessing over macarons. I’ve been trying to come up with flavors and ingredients that would naturally dye these shells. I like it a lot better then using artificial food colors, I must say. Then a post by Deeba and her black sesame macarons that lingered for some time in my mind came up and my black sesame seeds that have been resting for quite a while in the pantry (I’ve been using them in small quantities) finally came into a hot spot.

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Introducing black sesame macarons with dark chocolate ganache. Perfect pairing. And I really like how this recipe yields somewhat subtly colored shells with tiny black specks, instead of darker color.

Black sesame macarons
Macarons are a hit. It's always fun to color and flavor them with natural ingredients. Try black sesame with dark chocolate ganache!
Recipe Type: Dessert
For the macarons
  • 3.1 oz (90 g) egg whites
  • 7 oz (200 g) powdered sugar
  • 1 oz (30 g) sugar
  • 3.3 oz (95 g) blanched almonds
  • 0.5 oz (15 g) black sesame seed
  • some black sesame to sprinkle
Chocolate ganache
  • 2.8 oz (80 g) dark chocolate
  • 0.3 cups (80 ml) heavy cream
  • 1 tsp butter
  1. Leave egg whites on room temperature for several hours or overnight before using.
  2. Pulverize blanched almonds with powdered sugar and sesame seeds and sift to get rid of leftover lumps.
  3. Beat egg whites until stiff peaks form. Mix in sugar. Combine with almond mixture - stir vigorously (the whole process should not take more than 50 strokes). Test the batter - put it in the pastry bag with round tip and pipe it. It shouldn't have peak, the peak should sink with the rest of the batter, but should hold its shape. Pipe the batter onto baking sheet lined with parchment paper.
  4. Preheat oven to 302/320 F (160 / 150 C). Bake for 12 minutes. Let cool completely.
  5. For the ganache, Heat cream almost to a boil, remove from heat. Stir in chocolate and butter. Let cool and thicken. Fill macarons.

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