Black sesame macarons
Recipe Type: Dessert
Macarons are a hit. It's always fun to color and flavor them with natural ingredients. Try black sesame with dark chocolate ganache!
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.
Recipe by Honest Cooking by Mercato Fabbrica at