Thursday, April 18, 2013

Black Sesame Macaron


This is my 4th attempt at making these little bad boys and it's my first time seeing some success! YAY! As usual, I don't have all the ingredients that I need to make these macarons, but I went ahead anyways. Instead of using almond flour, I used black sesame seeds. I read up a lot about these before making them this time! So I made sure that every step I did was accurate. Not mixing too little, not too much. Just right. 
As you can see, not everyone of the cookies came out right. The first batch was baked in a 300F oven, which was too hot for these delicate cookies. So for the next batch, I lowered the heat down to 200F. The cooler oven allowed the macarons to expand upwards instead of sideways and also prevented the cracked tops. YAY! At least some of them came out right! :) 

Added some chocolate spread for the center.

And here you have one good black sesame macaron! I love the taste of it as it's not the usual almond! I love the nutty-ness of black sesame seeds and I think it gives the cookie a cool color without adding any food coloring like most macaroons have! :) I will be making these again! Hopefully with more success! :) This is the second item I made with my KitchenAid! woohoo! 
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