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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
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
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