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:
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!
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 hourshrs
Servings 32macarons
Ingredients
For the macarons
125galmond flour
225gpowdered’ sugar
130gegg whites4 large egg whites
110gsugar
Black food gel coloring
For the filling and topping
1 1/2cupblack sesame seedslightly toasted
5oz.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!
The recipe says 1.5 cups of sesame seeds. But then it says blitz 1.25 cups and reserve .25 for the macaronage and the “other 1 cup” for the filling. Doesn’t this make the total sesame seeds needed 1.25 cups instead of 1.5? Or am I missing something?
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The recipe says 1.5 cups of sesame seeds. But then it says blitz 1.25 cups and reserve .25 for the macaronage and the “other 1 cup” for the filling. Doesn’t this make the total sesame seeds needed 1.25 cups instead of 1.5? Or am I missing something?