Makes 20 Macarons
INGREDIENTS:
- • 58 grams black Anandham Sesame seeds
- • 115 grams powdered sugar
- • 2 egg whites
- • 36 grams granulated sugar
- • 1/4 tsp salt
- • A few drops gel food coloring in black
Instructions:
Preheat oven to 300 degrees F. Line two baking sheets with parchment paper.
Grind the powdered sugar and black Anandham Sesame seeds for about 3 minutes in a food processor
until fine and then sift the mixture into a bowl. If not fine toss it back in the food processor and grind for
another minute or until fine.
In the bowl of a stand mixer with the whisk attachment affixed, add the egg whites and sugar. Turn the
mixer on to power level 4 and whisk the mixture together for 3 minutes. Next, turn the power up to 7
and whisk an additional 3 minutes. Turn the power up to 8 and whisk an additional minute or two. By
now, there should be a stiff meringue in the bowl. Stop the mixer and add a few drops of coloring at this
point and turn the mixer back on to the highest speed, whisking for an additional minute to incorporate
the color.
Now, add the sesame seed mixture into the bowl all at once.
Use both a folding motion (to incorporate the dry ingredients) and a rubbing/smearing motion, to
deflate the meringue against the side of the bowl. The dry ingredients/meringue will look highly
incompatible at first. Fold until well combined. Don’t be too gentle with the batter.
Fill a pastry bag with the batter. You can use a pastry bag with a coupler or with a tip. Pipe your shells
onto the parchment-paper lined baking sheets, in size (about 2 cm. or 1 inch), spacing them about 1 inch
apart.
When you’re done piping, pick up the pan and bang it down hard against your counter. Do this to ensure
that there are no air bubbles. Repeat, with the other pan. Leave the pans alone for half an hour.
Slide the pans into the oven and bake for about 15 minutes, at which point the shells should be able to
be cleanly picked off the parchment paper.
Let the shells come to room temperature, then fill your macaroons with the peanut butter filling.
Nutter Butter Filing
INGREDIENTS:
1/2 cup smooth salted peanut butter
3/4 cup powdered sugar
1/4 cup (1/2 stick) butter, room temperature
Salt – a pinch
Directions:
Cream together all the ingredients in a stand mixer. Taste for sweetness, and add more powdered sugar
or salt as needed.