If you like sesame, you’ll love these sesame macarons that are sort of east meets west. Between two sweet macaron shells topped with sesame seeds lays a halva spread filling, and you get a great gluten free cookie that is so beautiful and mostly delicious!
For macaron shells:
- 100 grams sugar powder
- 65 grams almond meal
- 50 grams egg whites
- Pinch of salt
- 20 grams sugar
- Sesame seeds for decoration
For the filling:
- 200 grams halva spread
Sift powdered sugar and almond powder into a large bowl. It is important to sift carefully and do not leave large chunks in the mixture.
Put the egg whites and salt in the bowl of an electric mixer with a whisking hook and beat on high speed until meringue begins to form and the mixture starts to whiten.
Add sugar and continue beating until a glossy and stable meringue forms. Add food coloring and beat until it is absorbed into the meringue.
Add almond powder to the meringue and fold carefully with a spatula. At first, stir slightly aggressive, and then go through a gentle fold until the mixture is uniform, stable but not liquid.
Transfer the mixture to a pastry bag fitted with a 1 cm round tip and pipe macarons on an oven tray lined with silicon mat.
Sprinkle sesame seeds on top generously.
Leave the macarons for about an hour at room temperature before baking to dry and create a thin membrane on top.
Preheat the oven to 150c degrees.
Bake the macarons for about 10-13 minutes or until set.
Cool completely at room temperature. Only when macarons are completely cold it can be separated from the pan. Arrange the macarons in pairs.
Transfer the halva spread into a pastry bag and fill the macarons. Refrigerate in a sealed box for 24 hours and serve at room temperature.
- Keep the macarons in a sealed box for up to 5-6 days in the refrigerator.
- Don't have halva spread? You can fill the macarons with white chocolate and tahini ganache: melt 100 grams white chocolate, 1 tbsp. raw tahini paste and 1 tbsp. heavy cream and mix until smooth. Cool until set and fill the macarons.