Black Sesame Macarons Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">100g ground almonds</li> <li class="ingredients-single-item">30g black sesame powder</li> <li class="ingredients-single-item">130g powdered sugar</li> <li class="ingredients-single-item">100g egg whites (from approximately 3 large eggs), aged overnight at room temperature</li> <li class="ingredients-single-item">70g granulated sugar</li> <li class="ingredients-single-item">Pinch of fine salt</li> <li class="ingredients-single-item">Black or dark grey food coloring (optional)</li> <li class="ingredients-single-item">For the black sesame buttercream:</li> <li class="ingredients-single-item">120g unsalted butter, softened</li> <li class="ingredients-single-item">200g powdered sugar, sifted</li> <li class="ingredients-single-item">40g black sesame paste</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">Pinch of salt</li> <li class="ingredients-single-item">1-2 tbsp heavy cream (if needed)</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Stand mixer with whisk attachment</li> <li class="equipment-single-item">Food processor</li> <li class="equipment-single-item">Digital kitchen scale</li> <li class="equipment-single-item">Silicone baking mats or parchment paper</li> <li class="equipment-single-item">Baking trays</li> <li class="equipment-single-item">Piping bags</li> <li class="equipment-single-item">Round piping tip (1cm diameter)</li> <li class="equipment-single-item">Sieve or fine mesh strainer</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Prepare your workspace by lining 2-3 baking trays with silicone mats or parchment paper. If using parchment, you can draw 3.5cm circles as piping guides, then flip the paper over so the ink doesn't touch the macarons. Measure all ingredients precisely using a digital scale for accuracy - macarons require exact measurements for best results. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Process the ground almonds, black sesame powder, and powdered sugar together in a food processor for 1-2 minutes. This creates a finer texture and better incorporates the black sesame. Sift this mixture through a fine mesh strainer into a large bowl, discarding any large pieces that won't pass through. This crucial step ensures smooth macaron shells. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Place the aged egg whites (aging allows proteins to relax, creating more stable meringue) in a clean, grease-free bowl of your stand mixer. Begin whisking on medium speed until frothy, then add a pinch of salt. Gradually add the granulated sugar, one tablespoon at a time, while continuing to whisk. Once all sugar is incorporated, increase speed to high and whisk until stiff peaks form - the meringue should be glossy and hold its shape when the whisk is lifted. If using food coloring, add a tiny amount at this stage for a deeper grey tone than the natural sesame provides. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Using a flexible spatula, gently fold one-third of the dry ingredients into the meringue to loosen the mixture. Add the remaining dry ingredients and continue folding using the "macronage" technique - press the batter against the sides of the bowl while turning, then scoop from the bottom up. The goal is to achieve a flowing consistency where the batter falls from the spatula in a continuous ribbon and reabsorbs into the rest within 10-20 seconds. Too little mixing will create peaked shells; over-mixing will result in flat, cracked macarons. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Transfer the batter to a piping bag fitted with a round tip. Holding the bag perpendicular to the baking sheet, pipe 3.5cm rounds onto your prepared trays, spacing them about 2.5cm apart. Once piped, firmly tap each tray against your countertop 3-4 times to release air bubbles. This prevents cracking during baking and helps form proper "feet." Let the trays sit at room temperature for 30-45 minutes until a skin forms on top - when you lightly touch a macaron, no batter should stick to your finger. This resting period is essential for proper shell formation. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> While the macarons are resting, preheat your oven to 150°C with the rack in the middle position. Bake one tray at a time for 14-16 minutes, rotating halfway through for even baking. The macarons are done when they feel firm when lightly touched, with no wiggling of the "foot." Let them cool completely on the baking sheet before attempting to remove them. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> For the black sesame buttercream, beat the softened butter in a mixer until light and fluffy, about 2-3 minutes. Gradually add the sifted powdered sugar on low speed to avoid a sugar cloud, then increase to medium-high and beat for 2 minutes until pale and airy. Add the black sesame paste, vanilla extract, and salt, beating until fully incorporated. If the buttercream is too stiff, add heavy cream one teaspoon at a time until you reach a smooth, pipeable consistency. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Once the macaron shells are completely cool, pair them by size. Pipe a generous amount of black sesame buttercream onto the flat side of one shell, then gently sandwich with its matching shell. Press just firmly enough for the filling to reach the edges without squeezing out. Place the filled macarons in an airtight container and refrigerate for 24 hours before serving - this "maturation" process allows flavors to develop and creates the perfect chewy texture. Bring to room temperature for 30 minutes before enjoying. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Store macarons in the refrigerator for up to 5 days or freeze for up to 3 months. If freezing, thaw in the refrigerator overnight before bringing to room temperature to serve. The wait is worth it - your homemade black sesame macarons will have that perfect balance of crisp shell, chewy interior, and rich, nutty filling that makes these treats so special. </li> </ol>