Black Sesame Macarons 黑芝麻馬卡龍

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!
淡淡黑芝麻香的法式馬卡龍+幼滑的雲尼拿奶油霜=美味！蛋黃奶油霜(German buttercream)以蛋黃作材料，這樣便不用擔心如何處置做馬卡龍時剩下的蛋黃了。

For my tips for making French macarons, please visit my Mocha Macarons post.
有關EC的馬卡龍製作心得，請參閱Mocha馬卡龍。

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Black Sesame Macarons
黑芝麻馬卡龍

makes about 24 to 26 sandwiched cookies
約24至26個份量

Ingredients

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

 

材料

黑芝麻馬卡龍外殼

蛋白 60克 (約兩個大蛋份量，放在雪櫃一至三天)
細砂糖 25克
他他粉 1/4茶匙
杏仁粉 75克
糖粉 85克
黑芝麻粉 10克
炒香黑芝麻(洒面用) 適量

雲尼拿奶油霜

蛋黃 35克 (約兩隻大蛋份量)
細砂糖 25克
牛奶 50克
無鹽牛油 (室溫放軟及切丁) 100克
雲尼拿醬 1/2茶匙

 

Directions 做法

For the Macaron Shells 馬卡龍外殼

Line baking sheet with parchment paper with a master template underneath.
焗盆內放圓形紙樣後墊上牛油紙備用。

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.
用食物處理器將杏仁粉、糖粉及黑芝麻粉打成幼滑粉末，過篩放入大碗中備用，這樣做可令馬卡龍表面更光滑。

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.
蛋白放在乾淨的鋼盆中，用電動打蛋器打至泡沫變細密後加入他他粉(可令蛋白霜更穩定)，打至蛋白霜成軟勾狀便將糖加入，繼續打至接近乾性發泡，拉起打蛋器蛋白霜尾部呈短小彎勾狀。

Fold meringue into the almond-flour mixture with a spatula in two additions. Knock some air out by pressing the batter around the sides of the bowl with the spatula 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.
蛋白霜分兩次加入杏仁粉混合物中，先以膠刮將麵糊往盆邊壓幾次壓破部份氣泡，再輕輕將麵糊從盆底往上翻，拌至麵糊落下時呈絲帶狀般緩慢流下並出現摺痕便可停止，麵糊若攪拌不足唧出來後會有尖角，攪拌過度則令蛋白霜消泡，麵糊會變稀，唧出來後麵糊會立刻往外瀉開。

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℃.
將麵糊倒進已備圓形花嘴的唧花袋中(EC用Wilton #2A花嘴)，在牛油紙上依紙樣唧出圓形，將焗盆往枱上拍幾下震掉氣泡，如發現仍有氣泡可用牙籤刺破，在表面洒上少量黑芝麻，取走底部紙樣，讓麵糊在室溫下靜置30﹣45分鐘至表面不黏手(視乎天氣及濕度)，此時將焗爐預熱300℉/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.
焗12至14分鐘，以手指輕碰馬卡龍，若馬卡龍挺身不會搖動即代表已熟可以取出，在鋼架上完全放涼後可唧上夾餡。
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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.
蛋黃加糖放鋼盆中用電動打蛋器打至顔色轉淡、稠身及體積變大，備用。

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.
牛奶放入小鍋中以小火加熱(或用微波爐加熱)至邊緣冒泡後離火，慢慢倒入蛋黃糊中，其間不停攪拌以免蛋黃被燙熟。

Transfer bowl over a pot of simmering water and heat mixture with constant stirring until it thickens up.
將混合物一邊攪拌一邊隔熱水加熱至稠身。

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.
將軟化牛油逐粒加進已放涼的蛋黃糊中，用電動打蛋器打發至牛油完全混合，加入雲尼拿醬拌匀，將奶油霜倒入己備圓形花嘴的唧袋中。
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.
配對形狀相若的馬卡龍，把奶油霜唧在其中一塊外殼上(底部朝上)，蓋上另一塊外殼(底部朝下)，完成所有馬卡龍後放在密封盒中於雪櫃保存一天後可食用，食用前把馬卡龍置室溫15分鐘回溫便可。

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.
EC用幾顆黑芝麻馬卡龍裝飾這個朱古力忌廉蛋糕，夾餡是黑朱古力ganache，夾餡做法可參考法式馬卡龍。

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