Salted Black Sesame Macaroon

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Black Sesame Macaroon

55 g black sesame seeds, milled*
75 g icing
40 egg white (from 1 x 67 g egg)
15 g sugar
1/4 t salt
1/2 teaspoon water, optional

To make these macaroons, check out instructions listed by David Lebovitz or use the method found at this restaurant. In a nutshell, process sesame seeds with icing and fold into a meringue made with the remaining sugar. The meringue can be made using French (slow sugar addition), Swiss (bain marie) or Italian (sugar syrup) methods.

This macaroon is designed to be eaten without filling. Suitable fillings include vanilla cream, caramel/butterscotch, palm sugar/coconut, chocolate and jasmine rice ganache.

*To mill the black sesame seeds, freeze beforehand. Mill in a spice grinder using short bursts. Freeze again should oil forms during milling. Finish milling with icing and return to the freezer. Just before making the macaroons, remove from the freezer and process to aerate and remove clumps. The milled black sesame and icing sugar mixture resembles a fine grey powder, not an oily paste.

For a dramatic look, sprinkle with black sesame seeds before cooking.