Today I continue my experiment on making macarons. Since I have a pack of black sesame seeds that will go off soon, I decided to make some black sesame macs. I actually love the aroma of black sesame a lot. Without any black sesame powder, I had to ground it myself with food processor. I knew it would be a problem coz even after processing it for 5 mins, the sesame seeds just wouldn't turn into very fine powder. That affected the smoothness of the shells.
Another problem is the color of the shells again. I just couldn't get it cooked perfectly without slightly browning them. So instead of grey color, they kind of became brownish for my first batch at 160C for 12mins. I turned down the temperature to 140C and baked for 16mins for my second batch and even kept a wooden spatula on the oven door to release some heat. However, they just didn't cook through and crisp up like the first batch.
Unfortunately, the macs had the same problem as my second attempt with strawberry macarons. The shells were sloped so the feet got ugly. I checked the macaron book that it was due to uneven oven heat. But I didn't have this problem with my very first attempt on chocolate macarons!!
Even with all these problems, the macs tasted wonderful with the lovely aroma of black sesame and tasted yum with obvious sesame flavor in it. I just used the leftover chocolate ganache as filling, which always tastes good with any flavor of macaron shells :)
The batter looked beautiful in grey but when they are baked, they aren't so grey anymore!
Make 9 macarons
Ingredients
1/2 cup icing sugar (64g)
48g almond flour
16g finely ground black sesame
3tbsp egg white
pinch of salt
25g granulated sugar
Adapted from black sesame macarons
No comments:
Post a Comment