Naffnang

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Monday, July 18, 2011

Black Sesame Macarons


I saw this macarons appearing on Foodbuzz posted by Shulie of  Foodwandering, whose guest Deeba, of Passionate about baking posted this recipe on her blog, I just have to try it because they looked so gorgeous! As I still have some black sesame seeds, I grind them into powder to use for this recipe.  I must say, I am pretty satisfied with the results, although still not as good as the original version!




Here's the recipe, I have doubled the ingredients because 1 egg white seemed like too little to me:P

1/2 cup black sesame seeds
1 cup granulated sugar
2 egg whites (about 56-60g, room temperature)
1 tsp egg white powder (I omit this as I have none)
5 tablespoons sugar

Method:
1.  Run sesame seeds and 1 cup sugar in the blender in short pulses until they are fine.  Sieve and set aside.

2. Beat egg whites until foamy and add the 5 tablespoons of sugar.  Continue beating until stiff peaks.

3. Add all the sesame powder and fold in until you achieve a lava like consistency.

4.  Pipe out on parchment paper and let it rest for about 15 minutes to form crusts.

5.  Bake at 140 C for 12-13 minutes until the tops are firm.  I turn the tray half way through the baking for even browning.

6.  cool completely before sandwich with chocolate ganache.
Ready for filling:)

Filling: (the original quantity is still enough for my doubled up quantity of macarons)

100g dark chocolate
40 nl low fat cream
10-15 fresh cherries, pitted and chopped (omitted)
1/2 tsp balsamic vinegar (i used the white vinegar)

Method:  Place chocolate and cream in saucepan and simmer gently until chocolate melts.Add vinegar and stir to mix. Add the cherries if using and allow to cook for a further 30 seconds. Cool slightly before briefly blend the filling with immersion blender. Cool in fridge to firm up the filling before using.


Keep sandwiched macarons in fridge overnight before consuming.

So delicious...the black sesame taste came through very strongly in these macarons!

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