Macaroon with black sesame

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recipes, sweet

Macaroon with black sesame

Sesame macaroon biscuit

  • 90g Almond powder
  • 100g icing sugar
  •  20g White sesame paste
  • 40g Egg Whites
  • 100g Caster sugar
  • 25g Water
  • 1g Food coloring white
  • Seeds of black and white sesame

Sesame ganache

  • 200g Liquid cream
  • 10g Black sesame paste
  • 180g White Chocolate

Working tools

  • Kitchen aid
  • Thermometer
  • Pastry bags

Mix the icing sugar, the almond powder, the sesame paste and the 20g of your egg whites. At the same time prepare a syrup with your water and the caster sugar and cook it up to 121°C. When the sugar reaches 115°C, start to whisk the other part of your egg white in a kitchen aid. When the eggs are foamy pour the syrup (at 121°C) to the egg white and let it cool down to 50°C. Then incorporate the meringue mixture in your first mix and scramble everything together until it gets a smooth texture. Now you can shape your macaroons. Poach the mixture with an icing bag on a baking sheet which is covered with baking paper. After you finished to from your macaroons, sprinkle generously some sesame seeds all over and let it stand for 30 minutes before you start baking it in a convection oven at 160°C for 10 to 12 minutes. After baking, let the macaroons, let them cool down completely. Now prepare the ganache.

Boil the cream and add it into the white chocolate and the sesame paste. Mix all of it with a spatula from the center with small and little movements.Then blend your ganache and try to prevent air bubbles in the mixture.

Pour the ganache in a plastic container and let it crystallize at room temperature for several hours. When the ganache is smooth but solid you fill the tasty ganache on your macaroons.  I suggest you to work with an icing bag. Fill the half of your macaroon shells with a good amount of your sesame chocolate ganache and put the other half on the top. You should take care that shell sizes match, to guarantee a good look.

Advice: When should leave your macaroons one night in the fridge, before you serve them, they will be even softer from the inside!




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