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Black Sesame Macaron

Black Sesame Macaron

Servings 20 macarons

Ingredients

  • 2 Egg White 60g
  • ⅓ cup Granulated Sugar 60g
  • ½ cup Confectioners’ Sugar 60g
  • 2 Tbsp Almond Powder 25g
  • 1 Tbsp Pure Black Sesame Paste 14g

Cream

  • 2.8 oz White Chocolate 80g
  • ¼ cup Heavy Cream 64g
  • ½ tsp Matcha Powder 2g

Instructions

Make Chocolate Cream Filling

  1. In a small pot, heat the heavy cream and matcha powder over low heat. Make sure not to boil.
  2. Break white chocolate into small pieces and add to the mixture. Mix and melt until shiny.
  3. Cool it down and move it to a container. Place it in the refrigerator for about two hours and let it cool completely.

Make Macaron

  1. While you wait for the cream to cool down, make macarons.
  2. Sift powdered sugar and almond powder. Set them aside.
  3. In a bowl, beat egg whites. Gradually add sugar and beat until stiff peaks form.
  4. Add powdered sugar and almond powder. Using spatula, fold until the batter isn't powdery.
  5. Add pure black sesame paste and mix.
  6. Keep folding until the batter is smooth, shiny, and flowy (macaronage).
  7. Fill a piping bag with the macaron batter and pipe out 1-inch even-sized pieces on a lined baking sheet.
  8. Rest and dry the batter for 30-50 minutes until it doesn't stick to your finger when gently touched on the surface.
  9. Preheat the oven to 320F.
  10. Place the baking sheet into the oven and lower the temperature to 285F. Bake for 15 minutes.
  11. Let them cool completely.
  12. Sandwich the cream with two macarons.
  13. Enjoy!