Introduction: Black Sesame Macarons | Josh Pan

The third of my series of macaron recipe tutorials. Today, we move on from the exotic Matcha Macarons from last week to yet another exotic flavor: the Black Sesame Macaron. This flavor is unique, and really enhances the fragrance of the macaron cookie.

If you like this, don't forget to check out my YouTube Channel (@joshpancooking) where I have video tutorials of all my recipe. Of course, don't forget to like and share my videos, and subscribe to my channel. It means the world to me [:

Step 1: Gather the Ingredients

First, gather everything you need for this recipe. The ingredients for the macaron cookies are...

  • 2 Large Egg Whites
  • 40g Superfine Sugar
  • 120g Powdered Sugar
  • 65g Almond Meal
  • 1 tbsp Ground Black Sesame Seeds
  • Pinch of Salt

And for the filling, you will need...

  • 1 bar Butter
  • 2 cups Powdered Sugar
  • 1 1/2 tbsp Ground Sesame Seeds
  • 1 tsp Vanilla Extract
  • 1 tbsp Heavy Cream

Step 2: Mix the Dry Ingredients

Picture of Mix the Dry Ingredients

Pour all your dry ingredients into a bowl and mix together until the ingredients are well blended.

The dry ingredients are...

  • 120g Powdered Sugar
  • 65g Almond Meal
  • 1 tbsp Ground Black Sesame Seeds
  • Pinch of Salt

Step 3: Prepare the Egg Meringue

Picture of Prepare the Egg Meringue

In the bowl of a stand mixer, separate your eggs (whites in bowl). Discard or set aside egg yolks as we will not be needing them for this recipe. Add in the superfine sugar. Using the whisk attachment, beat on medium-high speed until stiff peaks form (for help, see my plain macaron tutorial video on my YouTube channel).

Step 4: Fold the Dry Into the Wet

Picture of Fold the Dry Into the Wet

Sift your dry ingredients into your egg mixture. Be sure to discard any large chunks that don't make it though the sieve. Gently fold the dry ingredients into the egg mixture until the mixture resembles molten lava. When lifted out of the bowl, the mixture should ribbon unevenly, but slowly melt back into the bulk mixture (again, see videos on YouTube channel for help).

Step 5: Pipe Your Cookies

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Fill your mixture into a piping bag with a large round tip. Pipe into quarter sized mounds onto baking mats or parchment paper. After your cookies are all piped out (be sure to leave space between each mound), tap the sheets on a counter top a few times until cookies are nice flat disks. This process also allows large air bubbles to rise out of the surface (do this before the macarons dry out, or else the bubbles won't be able to break the surface!). Then let your macarons sit on the counter for 30 minutes or more (depending on heat and humidity) until a skin or "shell" forms over the top.

Step 6: Step 6: Bake

Bake your macarons for 18-20 minutes at 300-305 degrees Fahrenheit. Depending on your oven, you may need to adjust the temperature. Your macarons are done when only a few crumbs stick to your parchment paper upon removing. The heat within the macarons will continue to cook them inside out so that they should remove cleanly after completely cooked.

Step 7: Make the Filling

Picture of Make the Filling

In the bowl of a stand mixer, put your butter, and let it sit until softened (room temperature). Beat on medium speed until smooth, fluffy, and pale. Sift in your powdered sugar all at once and reduce the speed to a low churn. Once the powdered sugar has been fully incorporated, add in the vanilla extract. After that has also been incorporated, pour in your ground black sesame, and mix until incorporated (it will be a little bit lumpy because the sesame will be grainier than the sugar). Finally, once the sesame is well and evenly distributed throughout the buttercream, add in up to 1 tbsp of the heavy cream to bring it to the soft creamy texture.

Step 8: Fill the Macarons

Picture of Fill the Macarons

Fill the buttercream into a piping bag with a big round tip, and pipe a small mound on the middle of a macaron cookie. Sandwich with another cookie, and there you have it, a full macaron cookie.

Step 9: Enjoy!

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These macarons are great for parties, gatherings, showing off, being bourgeois, making friends, or self-indulgence. If this video/Instructable was helpful, please <3 it, and subscribe. Also, find me on Facebook, Twitter, Tumblr, Instagram, and YouTube @joshpancooking. The greatest gift to me would be if everyone subscribed to my YouTube Channel. Well, thanks for your time, and I shall see you all soon. Goodbye!

Comments

cup-cake (author)2014-11-29

I rally like your hard work and I appreciate that :) thank you for sharing this delicious food with us

joshpancooking (author)cup-cake2014-12-23

Sorry for the late reply. Thanks so much!

kakashibatosi (author)2014-10-30

Hmm. Might you have a Macaroon recipe featuring spiced rum? Or maybe a lemon Macaroon? Aaaand now I'm hungry.

I actually do have one for lemon, but I have not yet filmed my recipe for it :p

I don't own a pastry bag. Think a ziplock with a small cut corner would suffice?

I've definitely done that before, and it works. The only issue is if your opening is not perfectly circular, you might get slightly oval shaped macarons (which is perfect for Easter themed ones when that comes around).

crank_girl (author)2014-10-31

Those look great. Macaroons here are uber expensive to buy so I will be trying this out. :)

Yeah! Try it out and let me know how it goes (it's significantly cheaper to make than to buy)!

CREATECRAFTANDLIVE (author)2014-10-30

Nice! looks great! lol BTW its macaroons not macarons that's a whole different thing:)

Thanks! Actually, Macaron is the correct spelling for the meringue based almond pastry. MacarOOn refers to the coconut based pastry that I think you are referring to. It's unfortunate that many people and even some recipe books misspell MacarOn as MacarOOn, simply because they are often both often pronounced with an "oo" sound in America (even though the correct pronunciation is mah-kah-roh).

KookyKreations (author)2014-10-30

You are definitely showing off! I have been reading your macaroon recipes and still been filled with fear. But I am an experienced chef (not a pastry chef!) so I SHOULD be able to make these. Your instructions are clear enough that I may be ready to take the challenge. Thank you. Now to decide which flavor to tackle!

Thanks so much for the compliments! To be honest even after making these so many times, they are still quite tricky, and if I'm not careful, sometimes turn out far from how I want them to. The more you practice, the more consistent they become, but still doesn't guarantee success. If none of these flavors float your boat, I've got many more coming soon!

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Bio: Hi! I'm Josh Pan, just a typical college student in California. I go to school at UCSD, which is close to home, so I ... More »
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