Black Sesame Macaron

26 Mar

I love black sesame desserts–ice cream, dumplings, mochi, pudding etc etc! So I figure, why not make a black sesame macaron!

You can get black sesame seeds whole or grinded already. One of the key to intensifying the flavor of the macaron is toasting the black sesame. You know they’re ready when you smell the sesame. The toasted sesame is then used for both the shell and buttercream.

So for the macaron, just use a basic macaron recipe and add 1 tablespoon of toasted sesame. For the buttercream, whipped 1 cup of butter with 4 cups of powdered sugar, and when everything is whipped. Lastly, mix in 2 tablespoon of toasted black sesame. Oh yeah, and the secret ingredient…sesame oil! Just add in 1 teaspoon when everything is blended.

Last but not least, the million dollar shot! Just kidding, but I just love the color of the buttercream against the lighter color cookies.

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One Response to “Black Sesame Macaron”

  1. johannemarias August 30, 2013 at 4:56 pm #

    I also adore black sesame desserts. I made a plain macaron then for the filling I toasted and ground black sesame seeds then mixed them with melted dark chocolate. I was worried that the choc flavour would be overpowering, but it was definitely a black sesame flavour. Yum. It was a while ago, but I think I may have had to add some cream or butter to the filling to soften it a little. Lovely blog!

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