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 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