Black Sesame Macarons with Cherry Chocolate Ganache

These delicious macarons blend the sweet and tangy notes of cherry chocolate ganache with the nutty flavor of black sesame. They make a delicious treat for special events or anytime you want something opulent for dessert.

Ingredients:

• 150g ground almonds
• 150g powdered sugar
• 50g black sesame powder
• 110g egg whites aged for 24 hours at room temperature
• 40g granulated sugar
• For the Ganache:
• 100g dark chocolate, chopped
• 100g heavy cream
• 50g cherry preserves
• 1 tablespoon unsalted butter

Instructions:

Preheat your oven to 300F 150C and line a baking sheet with parchment paper

In a food processor, combine the ground almonds, powdered sugar, and black sesame powder

Pulse until finely ground and well combined

In a separate bowl, whisk the aged egg whites until foamy

Gradually add the granulated sugar while continuing to whisk

Keep whisking until stiff, glossy peaks form

Gently fold the almond-sugar-sesame mixture into the whipped egg whites

Be careful not to overmix; you want the batter to be thick but still flowing

Transfer the batter to a piping bag fitted with a round tip

Pipe small rounds onto the prepared baking sheet, leaving some space between each

You should have about 30 macaron shells

Tap the baking sheet on the counter a few times to release air bubbles

Let the macarons sit at room temperature for about 30 minutes, or until they form a skin and are no longer sticky to the touch

Bake in the preheated oven for 12-15 minutes, or until the macarons have risen and the tops are firm to the touch

Remove from the oven and let them cool completely on the baking sheet

While the macarons are cooling, prepare the ganache

In a small saucepan, heat the heavy cream until it just begins to simmer

Remove from heat and add the chopped dark chocolate

Let it sit for a minute, then stir until smooth and shiny

Stir in the cherry preserves and unsalted butter until well combined

Let the ganache cool to room temperature

Once the macaron shells and ganache are both at room temperature, match up the macaron shells in pairs of similar sizes

Pipe a small amount of the cherry chocolate ganache onto the flat side of one shell and sandwich it with another

Let the macarons mature in the refrigerator for at least 24 hours before serving to allow the flavors to meld together

Enjoy your homemade Black Sesame Macarons with Cherry Chocolate Ganache