Yet A True Flavored Taste
3oz almond flour
1 1/2cup confectioners sugar
1oz black sesame
1tsp vanilla essence
3nos large eggs white
1/4 tsp salt
3Tbsp granulated sugar
1cup lemon buttercream
1/4cup raspberry jam
Sift through a medium-mesh sieve into a bowl.
Stir in black sesame.
Beat egg whites with salt in a bowl with an electrical mixer at medium speed until hold soft peak.
Beat in granulated sugar, a little at a time.
Add in vanilla essence.
Fold meringue into almond mixture with a rubber spatula until incorporated.
Spoon half of the batter into the pastry bag. pipe 1 1/2 inch wide mounds of batter onto the baking sheet.
Let the macarons stand at room temeperature until light crust forms, 20 to 30 minutes.
Preheat oven to 300F.
Bake the macaron 20 to 25 minutes.
When macarons completely cool, fill the shell with raspberry jam in the centre and butterceam at the side of the jam.
Lovely delicious macarons with a blended unique taste . . . . Love Sunny Yaw