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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
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!