It’s no secret that I love combining asian flavors into more traditional desserts. I mean what else do you expect from an average Asian teenager living in America? Chocolate chip cookies? Nah…
However, I’m surprised that these macarons worked out as well as they did. I’ve experienced a million failures with a bunch of different recipes but I think I’ve finally found one that works!
It’s from here, via Linda’s beautiful blog, Call me Cupcake, and it’s the most simple recipe that I’ve used! The recipe is basically 1 part egg whites, 2 parts powdered sugar, and 1 part almonds. Can it get simpler? I think not.
I wonder though, what is the definition of a macaron? Can I say I made macarons even though I accidentally only used powdered sugar and egg whites? Technically, I made a bunch of really sweet meringues but they still had feet so…
So, yes, I made macarons with two ingredients… it’s the result of being absentminded; I’m blaming it on the lack of sleep. 6 hours every night does not suffice even though my brain’s gotten used to it and now I can’t sleep more than 6 hours.
Anywho, back to the macarons. They taste exactly like Chinese tang yuan (which basically translates to soup rounds), but don’t be scared away because of the name. It’s a chewy rice ball that flows out sesame sesame lava…
Oh and the matcha buttercream??? Hahahaaaaa… Try keeping your finger out (or don’t, you know… it’s your choice).
Hey dear sir, tea with your macarons? NAH there’s tea in my macaron… (But to be totally honest, I totally drank tea with this)
I think that is the most uncohesive piece of text that I’ve ever written.
-To toast sesame seeds, cook them in a pan until you hear a popping noise.
-Be careful when grinding the sesame seeds… It will turn into sesame paste really easily.
-Stiff peaks means when you can tilt the bowl over your brother’s head without the egg whites sliding out (not that I’ve ever tried it…).
Nut-free Sesame and Matcha Macarons
For the sesame macarons
- 50 grams toasted black sesame seeds
- 100 grams powdered sugar
- 50-55 grams egg whites about 1-2
- 2 tablespoons granulated sugar
For the matcha buttercream
- 3 tbsp butter
- 1/4 cup powdered sugar
- 1/4 tsp matcha powder
- 2 tsp hot water
In a food processor, grind the sesame seeds until powdery. Add in the powdered sugar and pulse again until well blended.
In a large mixing bowl, whip the egg whites with the granulated sugar until stiff peaks form. Pour in the sesame seed mixture and mix until it's the consistancy of thinish pancake batter.
Pipe rounds onto a baking sheet.
Preheat the oven to 300 F.
Let the macarons sit until you can lightly touch it and no batter sticks onto your finger.
Bake for 10-14 minutes.
To make the buttercream, beat the butter until fluffy. Add in the powdered sugar. In a small bowl, mix the hot water and matcha powder together until no lumps remain. Let cool and add to the butter mixture. Beat until creamy.
To assemble, sandwich some buttercream in between two cookies of the same shape and size.