ESC: pg. 154 Black Sesame Macarons with Black Sesame Buttercream
I fiiiiiinally did it. Take four, I managed to get some beautiful macarons. I still need some practice with the buttercream but I’ll take this win nonetheless. The recipes that involve batters/doughs have been giving me a hard time. They always turn out too dry. I tried the ESC macs three times before giving in and trying Martha Stewart's recipe. I noticed immediately that I was able to achieve the perfect ribbony batter using her ratios. When I try the ESC version again, I'll reduce the dry ingredients a bit.
I love black sesame in desserts. It’s like a savory sweet nuttiness that reminds me of peanut butter and fortune cookies. These macarons inspired me to experiment with a black sesame shortbread cookie recipe- stay tuned for that!
Tips & Tricks: Let your macs dry on the baking sheet for at least 20 minutes before popping them in the oven. Trace out your circles on the back of a piece of parchment to make piping them a breeze. Some people also suggest only using sturdy, double-walled baking sheets for French macarons.
Easy Substitutes: For added stability, ESC recommends using a meringue powder, such as Wilton brand.
Pair With: Tea!
Make Again?: Until I can master the perfect batch every time.