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.
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
- Total Time: 48 minutes plus resting time
- Yield: 12 macarons 1x
Description
Delight in the unique flavor of black sesame macarons paired with a rich dark chocolate ganache. These subtly speckled treats are a sophisticated twist on the classic French confection.
Ingredients
- 3 oz (90 g) egg whites
- 7 oz (200 g) powdered sugar
- 1 oz (30 g) granulated sugar
- 3 1/2 oz (95 g) blanched almonds
- 1/2 oz (15 g) black sesame seeds
- Additional black sesame seeds for sprinkling
- 3 1/2 oz (100 g) dark chocolate
- 1/2 cup (120 ml) heavy cream
Instructions
- Leave egg whites at room temperature for several hours or overnight before using.
- In a food processor, pulverize the blanched almonds with powdered sugar and black sesame seeds until finely ground. Sift the mixture to remove any large lumps.
- In a clean, dry bowl, beat the egg whites until they form soft peaks. Gradually add the granulated sugar and continue beating until stiff, glossy peaks form.
- Gently fold the almond mixture into the egg whites in batches, being careful not to deflate the mixture. The batter should flow like lava when ready.
- Transfer the batter to a piping bag fitted with a round tip. Pipe small rounds onto a baking sheet lined with parchment paper. Tap the baking sheet on the counter to release any air bubbles.
- Sprinkle a few black sesame seeds on top of each macaron shell. Let them sit at room temperature for 30-60 minutes until a skin forms on the surface.
- Preheat the oven to 300°F (150°C). Bake the macarons for 15-18 minutes, or until they can be easily lifted off the parchment paper. Let them cool completely on the baking sheet.
- For the ganache, chop the dark chocolate and place it in a heatproof bowl. Heat the heavy cream in a saucepan until it just begins to simmer, then pour it over the chocolate. Let it sit for a minute, then stir until smooth and glossy.
- Let the ganache cool until it thickens enough to pipe. Transfer it to a piping bag and pipe a small amount onto the flat side of a macaron shell. Sandwich with another shell.
- Store the macarons in an airtight container in the refrigerator for at least 24 hours before serving to allow the flavors to meld.
Notes
- Black sesame seeds can be found in Asian grocery stores or online.
- Ensure the egg whites are at room temperature for better volume.
- Allow the macarons to rest before baking to form a skin, which helps create the signature macaron ‘feet’.
- Store in the fridge for at least 24 hours to enhance the flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 150
- Sugar: 14
- Sodium: 20
- Fat: 8
- Carbohydrates: 18
- Fiber: 2
- Protein: 3
- Cholesterol: 10
If You Liked This Recipe, You’ll Love These
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- Dark Chocolate Ganache Cake
Frequently Asked Questions
Why does the recipe leave egg whites at room temperature overnight before using them?
The notes specifically say room-temperature egg whites give better volume when whipped. Cold egg whites are thicker and don’t aerate as easily, which can prevent the stiff, glossy peaks needed to produce macarons with their characteristic “feet.”
What creates the signature “feet” on macarons?
The notes explain that resting the piped shells at room temperature for 30–60 minutes until a skin forms on the surface is what creates the feet during baking. Skipping this drying step can result in flat, cracked shells that don’t develop the ruffled edge.
How long should I let the filled macarons rest before serving?
The notes say to store them in an airtight container in the refrigerator for at least 24 hours before serving. This resting period allows the dark chocolate ganache to soften the shells slightly and the flavours to meld together fully.
The article mentions this recipe yields subtly coloured shells — is that intentional?
Yes — the article notes that with only ½ oz (15 g) of black sesame seeds in the batter, the shells come out with a pale hue and tiny black specks rather than a solid dark colour. Additional black sesame seeds are sprinkled on top of each shell before baking to enhance the visual effect.
it works great!
This sounds amazing! I was just looking around for what filling to pair with black sesame macarons… I can’t even imagine chocolate and black sesame together but now I’m intrigued :)
thanks Priscilla! This is one of my first times to try black sesame and I love its flavor
What an intriguing flavor combination for macaroons, Tamara! I, too, love black sesame.
Thank you for your kind words Meagan!
Tamara, I love this macaron mania! I especially appreciate your use of natural dyes — they look delicious (and super cute!).