Black Sesame Macarons

Black Sesame Macarons

The Italian Method

Makes 35-40 whole (3.5cm in diameter) Macarons

a convert

Started off with the French and now, i'm 100 Italian. 

The French method skips a step, so technically you have lesser dishes to wash. The Italian method however, churns out more consistent Macarons. So i've been loyal to the Italian ever since my "obsession-of-getting-the-perfect-feet" got sicker. That & because I didn't want any Giuseppes' to cut my finger off. 

Ok, excuse the crude joke. It's a quarter to 12, you want something fresh, turn on Letterman.

Continuing..

recipes

Black Sesame Macaron Shells

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Black Sesame Ganache

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Black Sesame Buttercream

  

Black Sesame Macaron Shells

150g Icing Sugar

135g Almond Ground

15g Black Sesame Powder

150g Granulated Sugar

50g Water

100g Egg Whites (Separate to 50g/50g)

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Black Sesame Ganache

200g White Chocolate

100g Whipping Cream

40g Black Sesame Powder

1-2 drops of Food Coloring (Own preference)

Unsalted Butter (I skip the butter sometimes)

*I have done ratio gauging for different chocolates to use with your cream. More sick observation will be in my next post. Also, how to pick your pouring cream, judging by it's fatness percentage. So that it'll hold your Macarons nice & easy*

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Black Sesame Buttercream

250g Softened Butter (Unsalted)

25g Icing Sugar

70g Ground Almonds

70g Black Sesame Powder

1 tspn Vanilla Essence

Dust some Black Sesame Powder

I let them rest for about 30 mins to an hour (Resting period varies from time to time. Once, i waited close to 2 hours) Also because, the humidity level in Singapore is quite high.

If your Icing Sugar is made from pure sugar cane, it'll take a longer time for your Macs to dry. The ones with added cornstarch help lessen drying time. To also note: too much cornstarch will cause the Macs not to rise.

Above is my piped Black Sesame Ganache.

Below is a mix of the Ganache & Buttercream.

till the next post, bye

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