Black Sesame and Nutella Macarons

Black Sesame and Nutella Macarons (02) by MeetaK 

I broke a few macaron rules with these macarons. Or rather I bent them. They were also created in the last minute rush between Soeren’s music festival and packing for Dubai. They had to be made before I left for vacation as I knew I would not have the opportunity to make macarons here at my parents place.

And boy was I right. Unfortunately I spent two days of my first week here in bed. I managed to catch a nasty tummy bug – probably by overeating and overindulging – and got myself an upset stomach. But I am on the way to recovery and yes venturing into eating and indulging again.

I had the idea for the flavors of these macarons quite a while back, however was thinking of a chocolate-espresso ganache filling. Then I had to kill two birds with one stone. Nutella Day was upon us, as was Mac Attack and the idea of doing a double feature hit me.

Black Sesame Seeds (01) by MeetaK

I love black sesame seeds. The sweet and nutty aromatic taste of the seeds make them versatile and perfect for savory and sweet recipes. Unlike the popular white colored seeds these black ones make any dish look extravagant and elegant.

The week before I left I separated two egg whites and left them to age for two days in the refrigerator. The plan was to take them out of the third day and leave them on the countertop to come to room temperature. But I forgot. I only had that one day to make these macarons and so I had to take them out a few hours before and see what happens.

It did not work. The whites were fairly liquidy and did not get to that gorgeous fluffy, foamy texture. I had to swing it nonetheless and grabbed two new eggs and separated them. With my fingers crossed I began beating and like magic things began coming together brilliantly.

I once again used the recipe from Ottolenghi as I did for my last macarons recipe, but this time reduced the temperature while baking them as the last ones were slightly overdone in my opinion. The results were simply outrageous. The macarons were the best so far with the perfect crunch on the outside, nutty from the black sesame seeds and soft and moist from the inside.

Nutella came to the rescue for the perfect hazelnut and chocolaty filling – a delicious complement to the aromatic sesame seed taste. Et voila! A delectable macaron creation made on the spur but with a lot of love for my loved ones. 

Black Sesame and Nutella Macarons (03) by MeetaK

Deeba and Jamie are looking for a Mac Valentine for this month’s Mac Attack, while Sara from Ms. Adventures in Italy and Michelle from Bleeding Espresso want our Nutella Day creations today to spread the chocolate-hazelnut love across the globe. So to all you lovely ladies I am sending you lots of delicious love with my black sesame and Nutella macarons. Enjoy!

Note: If you are making macarons for the first time please read my comprehensive collection of macaron tips. All the way from the prep work to removing macarons from the baking paper, you’ll find valuable tips and tricks for perfect macaron making.

Black Sesame and Nutella Macarons

Printable version of recipe here

Ingredients

For the macaron shells

Adapted from Ottolenghi - The Cookbook

110g icing sugar
60g almonds, very finely ground
60g egg whites, (about 2 eggs) aged for either 5 days in the fridge, then for 24 hours at room temperature or a little over 24 hours on the countertop
40g castor sugar
12g black sesame seeds

For the filling

jar of Nutella
two spoons

Method

For the macaron shells

  1. Prepare your baking tray and baking sheets with a stencil of circles. Draw circles on some baking paper using a (mathematical) compass about 2 cm in diameter. Then place some white parchment paper on the baking tray and flip the baking paper back around. Or use this macaron template.

  2. In a large mixing bowl mix the egg whites with an electric hand beater (alternatively you can use a stand mixer with the whisk attachment) until it is thick and frothy. Gradually add the granulated sugar, whisking all the while, until the mixture turns into a thick glossy meringue. The consistency of the macaron batter should be similar to hair mousse or shaving foam. Make sure the meringue is not over-beaten or else it will be too dry.

  3. In a food processor pulse together icing sugar, almonds and black sesame seeds until the nuts and seeds are finely ground and powdery. Sift the mixture 2 or 3 times to make sure there are no lumps.

  4. Place the dry ingredients into a bowl. Add the meringue in three portions, giving it a quick fold using the macronnage technique described in my macaron tips section. Fold a few times to break the air. Continue until you get a smooth and supple mixture, thick in consistency so that when you lift the spatula it flows back in thick ribbons. Test a small amount on a plate – should the tops fall back and flatten by themselves then it is ready, if not give it a few more folds. 

  5. Fill a piping bag with a plain tip with the batter and pipe small rounds (2 cm in diameter) on your prepared baking paper. Leave the macarons to rest and dry for about 15 to 30 minutes.

  6. In the meantime preheat the the oven to 150 degrees C. When the macarons are ready bake the shells for 12-15 minutes. Remove from the oven and allow to cool. Use a flat offset spatula to gently remove the shells from the baking paper and allow to cool further on a rack.

Assembling the macarons

Using two spoons place small dollops of Nutella on one of the shells and gently cover with another shell. Do not press. Continue to do this until you have used up all of the filling and shells.

Storing Macarons
If you are not going to be using them right away you can store the shells in an airtight container at room temperature for 2-3 days.

They freeze well too but it is recommended to freeze them unfilled. To fill them take the shells out of the freezer 48 hours prior to serving and without defrosting fill them. This way the flavors will be allowed to blend as they thaw.


 

 


Verdict

Black Sesame and Nutella Macarons (01) by MeetaK

These were a true delight. Soeren loves the macaron delicacies I’ve created in the kitchen to date but this was by far his favorite. Although Tom has moderate emotions towards the French treats, these black sesame and Nutella macarons were literally gobbled down with fervor. After trying the last macarons both B. and E. were looking forward to these versions with aspiration as I had discussed the ingredients with them. They loved it and we enjoyed a few with cappuccino and espresso – perfect girls lunch treat!

I’m off now enjoying the next couple of days – planning to get a ride to the top of the world’s tallest building, visit the spice souk and catch a bit of relaxing beach time with friends. I should be back after the weekend. See you then!

You might like these Valentine sweet treats from WFLH:

Quark Blancmange with a Strawberry Compote Coconut White Chocolate Mousse with Strawberries on Coconut Joconde Orange Mascarpone Quark Torte

 


All photographs and written content on What's For Lunch, Honey? © 2006-2010 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First

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53 comments:

  1. Wow whqat a wonderful idea with your seasame seeds. I have few bags like that , but i would have never in a million years had the idea of taking a pic like that. You are indeed so creative with wonderful ideas when comming to take pics.
    GLad to hear you are feeling better after the tummy bug.

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  2. Just beautiful!

    How wonderful that you managed to get them made despite all those hurdles. Glad you are feeling better too!

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  3. Just gorgeous! I do love the sexy color of the black sesame seeds. But I have to say that when I saw "jar of Nutella and 2 spoons" I thought to myself "one spoon for plopping Nutella onto the mac and second spoon for eating Nutella". LOL! Miss you Meeta! Get outa bed and go party!

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  4. I love the flavor combination..so unusual, but it'll totally work.
    And gorgeous photography as usual!

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  5. Gorgeous Macarons.Could never think of such a combination.Hope you are ok by now.Take Care

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  6. Love your sesame nutella macs. :) Did I saw a cheese box as part of your prop?? :)

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  7. omg, yum! macarons on my list of 'make right now' :)

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  8. Beeyootiful, Meeta! I love black sesame seeds too. :-) So sorry you've been sick! I'm very glad you're feeling better now and hope you have a fabulous weekend. :-)

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  9. They are beautiful! Everyone is always talking about macarons, I really need to get on board and try them out!

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  10. Love all ur pics ...they are always stunning...would love an article for tips for all us bloggers....
    THese look so so beautiful ...all exciting recipes...

    LOVE IS IN THE AIR,SO IS ROMANCE...WISHING YA LOADS OF IT @ 365

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  11. I love black sesame macarons, and nutella is such a perfect pairing! Love the look of these, and as always - wonderful wonderful photos.

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  12. oh meeta!! u re here!! so i am...lol..if u havent already been to the top of burj khalifa...its gorgeous!!! and u must not miss it...also Magnolia bakery has opened at Bloomingdales in Dubai Mall..you must must must go there and have the chocolate cupcake ....today was my second day in a row..and im still plannin on going bck tom..lol yes i plan on running my husband into the ground..haha....and again...how long are you here for?? do u think u could run a macaron class like tartlette??

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  13. Sorry to hear about your tummy bug! Enjoy the rest of your time in Dubai. As for the macarons as usual you don't disappoint Meeta. They look superb and the Nutella is a great addition.

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  14. Gorgeous macs! Great idea to use Nutella! Have a wonderful trip!

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  15. Oh my goodness, these are so beautiful! I've yet to make macarons, but will have to give this a try.

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  16. They are beautiful! A perfect duo!

    Cheers,

    Rosa

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  17. I love macarons (like all members of my family!!)... and yours look so delicious that you convinced me to make some again (my first attempts were a failure!). Thanks!

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  18. Breathtakingly beautiful sistah..I JUST LOVE THEM. My fave colour combination too. Oh Meeta, a treat for the senses!
    BTW hun, will always need you for hiding places...ALWAYS!! Enjoy the sun in DXB. Hope you feeling a 100% well now! HUGS!

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  19. another show stopper here ! i totally agree that black sesame seeds take any dish to the next level, they have a real wow factor. i never would have thought to pair them with nutella, bravo for the idea. and sounds like they were a raving success - fantastic ! those lucky boys !! have a wonderful weekend, oooh how i wish i could roam that spice souk with you.... safe travels home ! :)

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  20. I had black sesame gelato once and loved it...I'm sure this was heavenly! And with Nutella no less! One of my favorite things :)

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  21. LOL Meeta,you are a gorl after my heart; those macs look gorgeous, and with nutella? Yum! Know what? Last time, I made my macs with sesame seeds too ( white ones though)and till now, I've never aged my egg whites :-)

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  22. What a great post. So pleased to have found your blog. I love black sesame seeds,nutella and macarons. I'm sitting here wishing I was walking past one of my favorite macaron shops in Paris...three guesses which one..

    I look forward to staying in touch
    Cheers
    SAUCY

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  23. These look seriously elegant. I am most impressed you are managing to update your blog whilst on holiday!

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  24. those macaroons looks so divine. i am drooling. i definitely want to try make them. and not just because i love any excuse to eat nutella! your photography is great -- lots of inspiration on your site!

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  25. P.S. I just added your wonderful website to my "SAUCY LIST" of favorites on my blog.
    Cheers
    SAUCY

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  26. They look divine! I am yet to brave macaroons, so am filled with admiration for anyone who makes them and even more with someone who is so wonderfully inventive with them.

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  27. Hi Meeta
    Great job on your macarons! I do love black sesame and I love nutella but never thought of putting them together like this.

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  28. Beautiful Meeta, love the black sesame seeds. And nutella soudns awesome! Hope you're feeling much better now.

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  29. wonderful-looking!

    have a good trip.

    paz

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  30. Very original macarons! I use these sesame for bread and would never have thought of macarons. Great!

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  31. Your macarons are stunning! But they always are! ;) I love the black sesame on top!

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  32. Oh wow Meeta! I love the flavour combination - inspired :) And sorry to hear your first few days were marred by a tummy bug. Hope all is better now and that you are having a ball!

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  33. Perfect macs hon! Gorgeous. I can just imagine how divine they must taste. Loved your FB pics from Dubai, looks like you're having a fab time xxx

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  34. Your macarons seem to get more creative every time! I love the addition of the sesame seeds and they look gorgeous!

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  35. I am now trying to figure out how to make a whole lot of this so that I can give them as gifts this Valentines.

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  36. Meeta, I have a question irrelevant to your latest post, but still... what is the difference between a kofta and a kebab?

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  37. OMG, black sesame and nutella. It's funny, I love 'em both, yet never even would have thought of pairing them, even though it's the most brilliant mac idea! They look absolutely gorgeous, Meeta, and speaking of that, so does your photo on your profile. Beautiful lady!

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  38. Wow! Gorgeous. AND just what I've been looking for: a comprehensive guide to (hopefully) foolproof macarons. I'm gearing up to make my first batch ever for Valentine's Day. (I hope the Bangkok humidity doesn't foil my plans...) Thanks for the tips!

    ~J
    Quarterlife Curiosity

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  39. OOOO i like this combination. I think that's cos i'm obsessed with black goma but wow, I gotta try this combo one day. Beautiful pictures, u send shivers down my spine (in a good way) Meeta xxx

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  40. thank you all so much for all your comments and feedback. thus was truly an incredible combination and a must try!

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  41. ANON - in my books i would say that kofta is generally made with ground meat while kebab is made with cuts of meat. however, i think in some countries there isn't such a distinction. hope that helps

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  42. Love these..........stunning photos, as ever

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  43. Your mac's are beautiful and I so appreciate the tip on how to store them. I have wondered that and now thanks to you I know!

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  44. Hi Meeta!
    I'm your huge fan, especially of your macaron skills!

    I was looking at this recipe and I was wondering something.. Is this really black sesame, because to me it looks exactly like nigella seeds? I'm asking this, because in my country (Bulgaria) people often confuse one to the other, but the difference in the taste is huge..

    Best wishes,
    Irina

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  45. Yay...Bend It Like Meeta! These are BRILLIANT! Should I dare? Love love love how you bent the rules Meeta.

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  46. Happy Nutella Day!!! What a wonderful way to celebrate. Great idea to pair it with sesame. The flavors go wonderfully together.

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  47. Sehen perfekt aus, wunderschön mit dem schwarzen Sesam

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Thank you for visiting What's For Lunch, Honey? and taking time to browse through my recipes, listen to my ramblings and enjoy my photographs. I appreciate all your comments, feedback and input. I will answer your questions to my best knowledge and respond to your comments as soon as possible.

In the meantime I hope you enjoy your stay here and that I was able to make this an experience for your senses.

Hugs
Meeta