Wednesday, June 6, 2012
If you love sesame seeds, you’ve got to give this Black Sesame Macarons a try, even though you’re not a big fan of Macarons. I mean, is that even possible that someone doesn’t like Macarons? Maybe, if you haven’t tried one that is made with “real ingredients” as I mentioned here. I don’t blame you. That’s why, I preferred to make my own rather than getting them from the bakeries because I know exactly what’s in it. (Also because I am cheap, I admit it!) Plus, I can create whatever flavor combinations that I would prefer. You can imagine how much fun I’m having in the kitchen with these Macarons! At least, I haven’t came across any Black Sesame Macarons with Black Sesame Buttercream and Adzuki Beans in any bakery out there, have you?
If you missed my post “Tips on How to Make Perfect French Macarons”, no big deal, here it is again for your reference. I reassure you, these are not hard to make at all as long as you follow the few basic steps from my How-To post. You only need the basic technique and you can add your own flavor and ingredient combinations to the basic recipe. That’s one of the reason why I love Macarons so much because they are like blank canvases for your creativities to flow freely.
I've made these Black Sesame Macarons for many times but I haven’t get a chance to take pictures for them before they were all gone... too quickly! So here they are as I promised some of my blog-friends that I’ll post the recipe as soon as I have a chance. Sorry for the delay and here they are.
The nutty flavor from the black sesame seeds really came through in these macarons. The black sesame Swiss meringue buttercream was amazing. It was creamy, fluffy and silky; packed with the wonderful black sesame seed aroma. The little adzuki beans in the center were the little surprise jewels that you get when biting into one. The adzuki beans are tender and slightly starchy. It created a nice contrast in the texture. I sprinkle a few toasted sesame seed on top of the macaron shells right after I’ve piped them on the baking sheet, for a little decoration and crunch.
hm….and this batch was all gone soon after the photo shoot as well.
Thank you for reading and visiting. I hope you’ll visit again soon. Happy Baking!
Black Sesame Macarons with Black Sesame Buttercream and Adzuki Beans:
Makes: 35 to 40 filled macarons
For the macaron shells:
90 grams egg whites (about 3) preferably aged 3-5 days in the fridge
pinch of kosher salt
30 grams granulated sugar
185 grams powdered sugar
60 grams almonds
55 grams black sesame seeds, toasted
1 teaspoons of vanilla powder
In a stand mixer fitted with the whisk attachment, whip the egg whites and salt on high, gradually add the sugar until stiff peak forms.
Place the powdered sugar, almonds, sesame seeds, and vanilla powder in a food processor and process until the nuts and seeds are finely ground.
Add them to the meringue. Fold the mixtures carefully until you obtain a batter that falls back on itself after counting to 10. The whole process takes about 40 to 50 strokes.
Test a small amount on a plate; if the tops flatten on its own after counting to 10, the batter is ready. If there is a small beak, give the batter a couple more folds.
Fill a pastry bag fitted with a large plain tip with the batter and pipe small rounds (1 inch to 1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets.
Preheat the oven to 280F. Let the macarons sit out at room temperature for 30 minutes to an hour to harden their shells and bake for 18 to 22 minutes, depending on their size. Rotate baking pans once half way through baking. Cool completely on wire rack before removing macaron shells from baking sheets.
Sweeten Adzuki Bean (I used store bought this time) & Black Sesame Buttercream (recipe followed)
Black Sesame Buttercream:
1/2 cup sugar
2 large egg whites
1 1/2 sticks (6 ounces) unsalted butter, at room temperature
1/2 teaspoon vanilla extract
1/4 cup black sesame seeds powder
A pinch of Kosher salt
In the bowl of a stand mixer or a heat proof bowl, add the sugar and egg whites together. Whisk constantly over a saucepan of simmering water. Keep whisking the mixture over the heat, until it feels hot to the touch and foamy, about 2 to 3 minutes. Remove from heat and place the bowl back to the stand mixer fitted with the whisk attachment and beat the meringue on medium high until it cools.
Switch to the paddle attachment and add the butter, one tablespoon at a time, beating until smooth. Once all the butter is in, add the sesame seed powder. Beat the buttercream until thick and very smooth, about 6-10 minutes.
To Assemble:Fill sesame seed buttercream in a pastry bag fitted with a medium round tip. Then, pipe the buttercream on the outer rim of one macaron shell and dollop a small amount of adzuki bean in the middle. Then, top with another macaron shell, repeat until all shells are filled.