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