These light, chewy, bite-sized black sesame macarons are flavored with crushed black sesame seeds in the shell and a sweet, salty sesame seed paste filling. I adapted the shells for the sandwich cookies from Zoë François’ recipe, which is totally fool-proof and cram jam full of helpful tips. You can find it here.

For the macarons

125g almond flour

225g powdered’ sugar

130g egg whites (4 large egg whites)

110g sugar

Black food gel coloring

For the filling and topping

1 1/2 cup black sesame seeds, lightly toasted

5 oz. honey

For the macarons shells, just go to Zoë’s recipe! There are just a few additions:

1. Before you do anything: In a blender or food processor, blitz 1 1/4 cup of the sesame seeds just to break them up a little bit. Then reserve 1/4 cup for the batter. (You’ll need the other cup for the filling.)
2. When the egg whites are whipped to soft-peaks, add just a drop of the black gel food coloring.
3. When you begin the macaronage (or, folding together the egg whites and the dry ingredients) fold in 1/4 cup of the crushed sesame seeds.
4. After piping them out, sprinkle sesame seeds over the tops of half the shells.

For the filling

1. In the blender or food processor, continue grinding the sesame seeds until it looks like a nut butter.
2. Add the honey and continue processing until it’s a shiny, thick paste. If you think it’s too thick to pipe, add another tablespoon of honey.

Assembly

1. Pipe a dime-sized mound of sesame paste on all the bottoms.
2. Place on the tops and press lightly to sandwich the filling. Enjoy!

Black Sesame Macarons

Print Recipe

These chewy black sesame macarons are flavored with crushed black sesame seeds in the shell and a sweet, salty sesame seed paste filling.

Course Dessert

Cuisine French

Keyword black sesame, gluten-free, macaron cookies, macarons

Total Time 2 hours hrs

Servings 32 macarons

Ingredients

For the macarons

• 125 g almond flour
• 225 g powdered’ sugar
• 130 g egg whites 4 large egg whites
• 110 g sugar
• Black food gel coloring

For the filling and topping

• 1 1/2 cup black sesame seeds lightly toasted
• 5 oz. honey

Instructions

For the macarons shells, just go to Zoë's recipe! There are just a few additions:

• Before you do anything: In a blender or food processor, blitz 1 1/4 cup of the sesame seeds just to break them up a little bit. Then reserve 1/4 cup for the batter. (You’ll need the other cup for the filling.)
• When the egg whites are whipped to soft-peaks, add just a drop of the black gel food coloring.
• When you begin the macaronage (or, folding together the egg whites and the dry ingredients) fold in 1/4 cup of the crushed sesame seeds.
• After piping them out, sprinkle sesame seeds over the tops of half the shells.

For the filling

• In the blender or food processor, continue grinding the sesame seeds until it looks like a nut butter.
• Add the honey and continue processing until it’s a shiny, thick paste. If you think it’s too thick to pipe, add another tablespoon of honey.

Assembly

• Pipe a dime-sized mound of sesame paste on all the bottoms.
• Place on the tops and press lightly to sandwich the filling. Enjoy!