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Jaffa & Black Sesame Macarons
Recipe by Cecilia Vuong
- Steps
- Ingredients
Steps
- Preheat oven to 140 C.
- To make Macaron shells, finely sieve 185 grams icing sugar with the almond meal and divide between two bowls, placing 160 grams mix into the first bowl and 210 grams into the other.
- To the bowl containing 160 grams sugar almond mixture, sift in 25 grams icing sugar and 25 grams black sesame powder and stir to combine. To the bowl containing the 210 grams sugar almond mixture, add food colouring and stir to combine. Add 40 grams eggwhites to both bowls and mix very well. Set both bowls aside.
- Place the caster sugar in a saucepan with 50 mls water and place over medium heat. Heat, stirring only until sugar dissolves, stop stirring and let it rise to 118 C.
- Meanwhile, using a stand mixer, whisk 80 grams eggwhites to soft peaks. With the machine running, pour in the 118 C sugar mixture in a thin stream, whisking into the eggwhites to form the meringue. Divide meringue between the 2 reserved bowls and fold in gently until well combined. Transfer the mixture to 2 separate piping bags.
- Pipe macarons into about 3cm size balls evenly onto a paper lined tray. Tap the tray to spread the macarons mixture well to ensure even cooking. Immediately place the shells in the oven and bake until dry and just starting to lift off the paper, about 20 minutes. Remove from oven and set aside to cool.
- To make the ganache, place the cream in a small saucepan and place over medium heat. When cream reaches 75 C pour it over the dark chocolate to melt. Add the orange rind and stir to combine. Set aside to cool.
- To make the curd place all ingredients in a saucepan and place over medium heat .Bring to a boil , stirring constantly until thick. Set aside to cool.
- Meanwhile to make the buttercream, place 45 grams caster sugar and 50mls water in a small saucepan and place over medium heat. Heat, stirring only until sugar dissolves, stop stirring and let it rise to 118 C .
- Meanwhile, using a stand mixer, whisk 35 grams eggwhites to soft peaks, while whisking, add 10 grams caster sugar to form a meringue. With the machine running, pour in the 118 C sugar mixture in a thin stream, whisking into the meringue. Continue whisking until the bowl is cool enough to the touch, about 5 minutes. Add butter, piece by piece, whisking until combined. Sift in the ground peanuts and black sesame seed powder and stir to combine. Set aside.
- Spread half the orange macaron shells with ganache and the other half with curd and press halves together gently. Fill the black sesame shells with the buttercream mixture. Use any extra ganache and buttercream to decorate the serving plate.
Notes
Makes 20 Jaffa and 20 Black sesame
