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
Units
Scale
- 3.1 oz (90 g) egg whites
- 7 oz (200 g) powdered sugar
- 1 oz (30 g) granulated sugar
- 3.3 oz (95 g) blanched almonds
- 0.5 oz (15 g) black sesame seeds
- Additional black sesame seeds for sprinkling
- 3.5 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