Roasted Black Sesame Macarons

my second try
and it’s still not successful.
i dunno what’s wrong anymore. haha. (:
but i will give it another shot another time!
my shells just not rise like they should!

oh wells. hehe
if u got tips on this please feel free to let me know!
cause I really wanna get it right. hehe

got this recipe from a blog i regularly read (:
Muffins are Ugly Cupcakes
how cute is the name of the blog? hehe

so before trying it for the second time
i read around to see if people could help me not fail. haha
so I microwaved my egg whites for 10sec in a medium heat microwave to get all the water out.
I also toasted the almond meal and the grounded black sesame in the oven at 140 Cยฐ for 10mins (:

besides that.
i followed Felicia all the way.
(Thanks for the recipe btw!)

Recipe :

1 cup confectionersโ€™ sugar
3/4 cup ground almonds
1/4 cup finely ground black sesame
6 tablespoons egg whites (I just used 3 egg whites)
Pinch of salt
1/4 cup granulated sugar

i processed the icing sugar to make sure there were no lumps.

then I added the toasted almond meal and black sesame and processed it as well.

I whipped the egg whites and slowly adding the sugar
until you get soft peaks.
Add the dry ingredients to the egg whites and start folding.
I put my dry ingredients half at a time. Makes things easier.

mine seems too thick now (the first attempt. it was too thin haha)
i should have a flow-like-magma consistency.

Pipe the macaron batter onto baking paper.
Top off with some sesame seeds to make it prettier

Bake at 320F (160C) for 12 mins.
and let it cool (:

cause it was a fail attempt
i didn’t make any buttercream to sandwich it with.
I will hold that till I get the perfect shells. hehe

help anyone?

11 thoughts on “Roasted Black Sesame Macarons

  1. felicia says:

    hi dear ๐Ÿ™‚
    never knew you were my regular reader!
    hmmm. try banging your tray on your work surface a few times before baking
    that gets rid of the air and does make your shells shine more,
    also getting rid of the bump on the shell!
    hope that helps!

    • liannelow says:

      haha (: yes! i’ve been! been reading it since I chanced upon it a few months ago.
      hehe and your blog is awesome btw. hehe
      thanks for the tip! i will try making it again hehe
      and will keep it in mind.
      wondering if it’s cause I over-beat my egg whites? haha
      the previous time was under-beating them.
      hehe. well practice makes perfect!

  2. felicia says:

    and btw lianne! i noticed you used icing sugar mixture.
    i think it makes a difference if you use pure icing sugar.
    because the mixture contains cornstarch.
    yes beating the egg whites is very very impt! ๐Ÿ™‚
    looks good for a first/second attempt!
    look forward to your other macaron posts ๐Ÿ˜€

  3. Clara says:

    hey!
    try david lebovitz’s recipe. thats the basic recipe i use for all my macs. =)

    http://www.davidlebovitz.com/archives/2005/10/french_chocolat.html

    and i usually fold the mixture about 50 times. that gives it the magma consistency youre looking for.

    and yes. sesame macarons are the bomb. just made them recently. even though i didnt put the recipe up, you might like to check it out on my blog. =)

    http://oakburninglilies.blogspot.com/2009/10/who-ordered-take-away.html

    hope this helps!
    persistence pays off!

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