Sesame and Tahnini Macarons
By not-recognized
Published on 21 October 2021
These crisp, chewy Sesame and Tahini Macarons by Annie Rigg,
author of Sweet Things and Gifts From The Kitchen are pretty
treats flavoured with a nutty note from the tahini and an indulgent chocolate
ganache filling. They make ideal gifts and are elegantly finished with two
types of sesame seed and given a touch of festive bling with edible glitter.Time and servings
1 hrTotal time
1 hrCooking time
Ingredients
- 25 g of sesame seeds
- 150 g of ground almonds
- 175 g of icing sugar
- 160 g of egg whites, from 4 large eggs
- 200 g of caster sugar
- 1 tsp of vanilla bean paste
- 1 tbsp of black sesame seeds
- 1 tbsp of edible gold glitter
- 150 g of dark chocolate
- 100 ml of double cream
- 2 tbsp of tahini
- 1 tbsp of runny honey
Method
Step 1
Take 2 baking trays; cut 2 pieces of baking paper to fit them. Draw 30 circles on each using a 4cm cookie cutter (leave a little space between them). Turn the paper over so that the lines are on the underside. Fit a piping bag with a plain 1cm nozzle.Step 2
Tip the 25g sesame seeds into a dry frying pan and toast over a medium heat, stirring until golden. Tip into a mortar, leave to cool and then grind to powder.Step 3
Tip the ground sesame seeds, ground almonds and icing sugar into a food processor and blitz for 30 secs. Add 80g of the egg whites and pulse again until you have a thick paste.Step 4
Tip the remaining whites, a pinch of salt and the caster sugar into a heatproof bowl then set over a pan of simmering water (the bowl shouldn’t touch the water). Beat with a balloon whisk for 3-4 mins until the mixture is glossy and thick enough to just hold a ribbon-like trail without sinking. Remove from the heat and, using an electric hand whisk, beat on low-medium for 2-3 mins until thick enough to hold a more firmly defined ribbon trail.Step 5
Using a spatula, fold the almond mixture into the meringue a third at a time, until smooth and combined. Stir in the vanilla paste evenly.Step 6
Working quickly, scoop the mixture into the piping bag, twist the end and, with the nozzle held upright and close to the centre of each paper circle, pipe until the mixture fills the outline. Pipe all 60 shells, then sharply tap the baking trays on the work surface to pop any air bubbles. Scatter both types of sesame seeds over half of each shell on one of the baking sheets. Leave uncovered at room temperature for 30 mins until a light skin has formed (you should be able to stroke them and not get a sticky finger). Meanwhile, preheat the oven to 170ºC/150°C fan/gas 3.Step 7
Bake in the middle of the oven for about 13 mins until well risen and crisp.Step 8
Remove and cool completely on the trays while you make the ganache. Put the chocolate in a bowl. Bring the cream to a simmer in a small pan, add the tahini and honey then pour over the chocolate. Leave for 30 secs, then stir until smooth. Whisk until cool and thickened; spoon into a piping bag with a 5mm nozzle.Step 9
To assemble, turn the plain shells over and pipe 1tsp of ganache in the middle of each. Top with the sesame shells and press together. Sprinkle with edible glitter. They’ll keep well in an airtight box in the fridge for 3-4 days.