Sharing with you a special recipe – green tea black sesame macarons! Having operated Charming desserts for one year now, both green tea/matcha & black sesame receive the most love for any kind of dessert on the menu. Though, I will say that milk tea, lychee, and salted caramel are not far behind.
The shells themselves are flavoured with green tea powder and decorated with black sesame seeds. The black sesame is sprinkled on top right after piping out the batter, and baked in the oven which gives them a toasty flavour. The filling is a black sesame buttercream that helps to lower the sweetness factor in these macarons.
::: Please note that I bake my macaron shells @ 250F for 25mins to avoid browning, but your oven may be different. You could try baking @ 275F for 20mins or @ 300F for 16mins.
makes 10 macarons
Green tea macaron batter
45g egg whites
2.5 tbspn granulated sugar
43g almond flour
75g icing sugar
1tspn green tea powder
1. Sift almond flour, icing sugar, and green tea powder together in a bowl.
2. Whisk egg whites in a bowl until foamy. Gradually add the sugar. Continue whisking until medium-hard peaks form.
3. Fold half of the flour mixture into the meringue until just incorporated.
4. Fold in the rest of the flour mixture and stop folding when you reach the ribbon consistency. When you lift the spatula, the batter should fall back down slowly and the peaks should disappear within 5 seconds. This will ensure smooth tops for the macaron shells.
5. Using a circle tip, pipe the macaron batter onto a silpat or parchment paper on a baking sheet. The circles should be around 2″ in diameter.
6. Tap the baking sheet a few times to raise the air bubbles. Sprinkle black sesame seeds on top of each one.
7. Allow to air dry for 15-45mins, until the batter is dry on top. When you touch it with your finger tip, it should not stick to your finger.
8. Bake in the oven for 25mins at 250F.
Black sesame buttercream
1/4 cup butter, room temperature
1 tbspn icing sugar, sifted
2 tbspn toasted black sesame powder
1. With the paddle attachment on your standup mixer, whip the butter until soft and creamy.
2. Add the icing sugar and continue whipping until incorporated.
3. Lastly, add the toasted black sesame powder and whip until light and fluffy.