French macarons flavored with nutty black sesame seeds and filled with silky vanilla buttercream… yum! The buttercream (German buttercream) is made with egg yolks so there is no need to worry about what to do with the leftover yolks!
Black Sesame Macarons
makes about 24 to 26 sandwiched cookies
For the Sesame Macaron Shells
60 g egg whites (from about 2 large eggs, aged 1 to 3 days in the fridge)
25 g granulated sugar
1/4 tsp cream of tartar
75 g ground almond
85 g icing sugar
10 g black sesame powder
Roasted black sesame seeds for sprinkling
For the Vanilla Buttercream
35 g egg yolks (from about 2 large eggs)
25 g granulated sugar
50 g milk
100 g unsalted butter, softened and cubed
1/2 tsp vanilla bean paste
蛋白 60克 (約兩個大蛋份量，放在雪櫃一至三天)
蛋黃 35克 (約兩隻大蛋份量)
無鹽牛油 (室溫放軟及切丁) 100克
For the Macaron Shells 馬卡龍外殼
Line baking sheet with parchment paper with a master template underneath.
In a food processor, process ground almond, icing sugar and sesame powder until finely ground. Pass mixture through a sieve into a bowl and set aside. This will create macaron shells with a smoother surface.
Place egg whites in a clean mixing bowl. With an electric mixer, whip egg whites until frothy. Add cream of tartar (to stabilize the meringue) and continue to beat until soft peaks form. Add sugar and continue beating until firm peaks form. When you lift up the whisk, the meringue will stand straight up with a little curve at the tip.
Fold meringue into the almond-flour mixture with a spatular in two additions. Knock some air out by pressing the batter around the sides of the bowl with the spatular a few times. Then begin to fold by scraping the batter from the bottom of the bowl and bringing it to the top. Keep folding until the batter forms a thick ribbon that slowly disappears into the batter. Undermixed batter will be pointy after piping whereas over-mixing will deflate the meringue, resulting in runny batter that loses its shape after piping.
Scrape batter into a pastry bag fitted with a large round piping tip (I used Wilton #2A). Pipe out dollops of batter onto the prepared baking sheet using the template as a guide. When done piping, tap the baking sheet against the counter a few times to eliminate any trapped air bubbles. Pop bubbles that haven’t risen up to the surface with a toothpick. Sprinkle each shell with a few black sesame seeds. Remove the template and let the tray stand at room temperature for 30 to 45 minutes, depending on the weather and humidity, until the shells are dry to the touch. While waiting, preheat the oven to 300ºF/150℃.
Bake for 12 to 14 minutes or until set without browning. If you touch the shell and it feels firm and doesn’t wiggle it is done. Remove from oven and cool completely on a wire rack before filling.
For the Buttercream Filling 奶油霜夾餡
In a mixing bowl, whip egg yolks and sugar with an electric mixer until pale, thickened, and expand in volume. Set aside.
Heat milk in a saucepan over low heat (or in the microwave) until it starts to bubble around the edges. Remove from heat. Slowly pour it into the egg yolk mixture and keep whisking so as not to scramble the egg yolks.
Transfer bowl over a pot of simmering water and heat mixture with constant stirring until it thickens up.
Add softened butter, one cube at a time, to the cooled mixture and beat until all butter gets incorporated. Stir in vanilla bean paste. Transfer buttercream into a pastry bag fitted with a large round piping tip.
To assemble 組合
Pair up shells of similar sizes. Pipe out dollop of buttercream on the flat side of a shell then top with the other one, flat side down. Store filled macarons in an airtight container in the refrigerator for a day to mature them. Bring to room temperature, about 15 minutes, before serving.
Vanilla buttercream recipe inspired by 雲尼拿奶油霜食譜靈感來自Popsugar
I decorated this chocolate whipped cream cake with a few sesame macarons. The filling was dark chocolate ganache. Refer to my French Macarons post for the ganache filling recipe.
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