West Meets East Macarons

Yet A True Flavored Taste



I love this seeds as they can be mashed, crushed, ground and also dry roasted and they are sesame seeds. Sesame seeds are a fine source of calcium, iron and vitamin B, therefore they can provide a nutritional boost to our meals. There are two varieties of sesame seeds regularly used, white sesame and black sesame. This time I prefer to use black sesame and in Japan’s kitchen, they are used in combination with salt for sprinkling on rice and also with sugar in confectionary and this time I use toasted whole black sesame seed in my macarons.


“A macaron – two airy, tender almond domes skirted with an iconic little ruffle and sandwiched together with a luxe filling – is a simple cookie and not especially difficult to make” Paris Gourmet the magazine of good living


“GRIND the almond-sugar mixture very fine. The consistency of the BATTER changes slightly, depending on what you add to the meringue. THE CHOCOLAT variation has the loosest batter(because of the fat from the cocoa powder, as well as the nuts), the others are slightly stiffer but stillvery soft. THE MERINGUE will deflate once any fat is added, so don’t panic when that happens: You didn’t make a mistake.HOLD the pastry bag vertically and keep it low to form smooth even mounds. This type of BATTER keeps moving after you stop its flow, so factor that in when gauging the size of yur piped mounds. Practice makes PERFECT.” PARIS GOURMET the magazine of good living


For Macarons
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

For Fillings
1cup lemon buttercream
1/4cup raspberry jam


Grind almond flour and confectioner sugar in food processor.
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


  • cariso
    November 14, 2008 - 2:01 am | Permalink

    Very lovely! :)

  • MamaElla
    November 14, 2008 - 5:46 am | Permalink

    very Beautiful..:-)

  • pixen
    November 14, 2008 - 11:25 am | Permalink

    Simply gorgeous and authentic! 2 thumbs up!

  • Little Corner of Mine
    November 14, 2008 - 1:23 pm | Permalink

    Wish I could take a bite!

  • My Sweet & Saucy
    November 14, 2008 - 3:43 pm | Permalink

    I am loving these! The photos are too cute!

  • ila
    November 14, 2008 - 6:14 pm | Permalink

    you make it seem so effortless! such a beautiful recipe, thank you.

  • Vera
    November 14, 2008 - 6:31 pm | Permalink

    These are pretty! I’m sure they also taste fantastic!

  • Katie
    November 14, 2008 - 8:16 pm | Permalink

    Yum! They’re gorgeous.

    November 14, 2008 - 10:36 pm | Permalink

    grind! batter! perfect! sums up the macaron nicely:D

  • WokandSpoon
    November 14, 2008 - 11:14 pm | Permalink

    Mmmm. That does look lovely. Very creative flavours!

  • veron
    November 15, 2008 - 8:31 pm | Permalink

    Great macs. I have that issue of gourmet magazine. It’s one of their best.

  • tigerfish
    November 15, 2008 - 9:32 pm | Permalink

    Forever delicious macarons…

  • Life for Beginners
    November 15, 2008 - 9:47 pm | Permalink

    These look gorgeous, from the first picture onwards… the layout and presentation gets an ‘A’! 😀

  • Food For Tots
    November 16, 2008 - 2:33 am | Permalink

    Fabulous shots! Looks delicious too! Luv it. 😛

  • Ling's Passion
    November 16, 2008 - 7:03 am | Permalink

    Lovely macaroons. I like sesame seed too.

  • daphne
    November 16, 2008 - 8:15 am | Permalink

    u r such a teaser!! That last photo looks sooo goood!

  • Beachlover
    November 16, 2008 - 10:53 pm | Permalink

    look great!! wow!! this is the first time you post your secret macaroon recipe online!! I must bookmark it for future baking,.Thanks for sharing!

  • The Caked Crusader
    November 17, 2008 - 1:28 am | Permalink

    Every time I see your Macarons I want them a little bit more!

  • pigpigscorner
    November 17, 2008 - 4:34 am | Permalink

    Looks amazing!

  • Andrew
    November 17, 2008 - 10:44 am | Permalink

    hey sidney!! =D thanks again for souled out review again today =) btw, you can either get photos from me or joshua, he has copied all my photos already.. add me in msn lo.. yoshiki_001@hotmail.com

    hi sunny!! nice to finally meet you in person though! =D didnt get to talk much to you today!! catch up with you sometime soon..

    till then, *cheers* bros!! =D

  • Nic (KHKL)
    November 18, 2008 - 1:39 am | Permalink

    raspberry and black sesame..east and west indeed! interesting!

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