Black Sesame & Vanilla Macarons

I've always loved the sweets and pastries you find in China Town, there are always so many interesting flavour combinations and unusual ingredients. Black Sesame is a common ingredient in Chinese desserts, and has a rich, sweet flavour. I paired black sesame with subtle vanilla to create these unusual, delicate and delicious macarons.

Sweet, nutty black sesame shells filled with teal vanilla frosting and a sweet sesame paste center - these macarons are truly delightful!

Black Sesame & Vanilla Macarons

Makes 12

For the macarons

3/4C aquafaba (water from a can of chickpeas) (180ml)

1/2C sugar (100g)

1C ground almonds (100g)

1/4C toasted black sesame seeds (25g)

1/2C powdered sugar (65g)

1tsp vanilla extract

1tbsp black sesame seeds

For the buttercream

2Tbsp vegan butter spread

3C powdered sugar

1tsp vanilla extract

2Tbsp almond or soy milk

1/4tsp teal gel food colouring (optional)

For the black sesame paste

1/2C toasted black sesame seeds

3Tbsp liquid sweetener (I used Sweet Freedom Syrup)

First make the macaron shells

Pour the aquafaba into a small saucepan and allow to simmer over a medium heat until it has reduced to 1/3C (80ml). This usually takes around 5 minutes. Remove from the heat and leave to cool for 10 minutes.

Pour the reduced chickpea water into the bowl of an electric stand mixer fitted with a balloon whisk attachment and whisk on medium to high speed until soft peaks form. Add half the sugar and whisk until well combined, then add the remaining sugar and whisk at high speed until the meringue is glossy and thick - it should be the consistency of thick marshmallow fluff. Add the vanilla and whisk to combine. Set aside while you prepare your dry ingredients.

Grind the black sesame seeds in a coffee grinder or food processor until very fine. Add the the ground almonds and pulse a few times in a food processor until very finely ground. Add the powdered sugar and process for a few seconds, until well combined.

Sieve the almond-sesame-sugar mixture and discard any large pieces. Pour half the dry mixture into the meringue and use a spatula to mix the ingredients together, pressing the dry ingredients down into the meringue until everything is incorporated well. Add the remaining dry mixture and fold into the batter.

Now it's time for a crucial step - the macaronnage. Firmly press the batter against the side of the bowl and then scoop it up and turn over. Repeat this process a further 19 times. After macaronnage the batter should be thick and glossy but should fall slowly off the spatula like a ribbon and then settle/spread slightly in the bowl. If the mixture is too thick you can add up to 1Tbsp of water, but be careful not to add too much or the mixture will be too thin. 

Spoon the mixture into a piping bag and seal at the top. 

Line two large baking trays with grease proof paper and carefully pipe 12 circles onto each, in one smooth motion holding the piping bag directly above the center of each macaron. Drop the baking sheets twice onto a hard surface (this helps to get rid of air bubbles and develops the 'pied') and use your finger to press down any bumps on the surface of the macarons.

Sprinkle the macarons evenly with the tablespoon of sesame seeds and leave them to dry at room temperature for 2-3 hours. Once ready to bake, place the first baking tray into a COLD oven, and then immediately set the oven to just under 100 degrees Celcius. Bake the macarons for 20 minutes (some ovens you may have to bake for longer but don't bake for more than 30 minutes) you can check that the macarons are sufficiently baked by gently lifting up a corner of the grease proof paper and lightly peeling it from a macaron shell. If it comes off easily and the macaron doesn't stick then you can turn your oven off!

Turn off your oven and leave the macarons inside with the door shut for 10 minutes, then open the door and leave them to cool inside the oven for a further 10 minutes before removing and allowing to cool completely on the baking tray at room temperature.

Once the oven is COMPLETELY COLD you can repeat the baking process with your second tray of macaron shells. Once the shells are cooled, gently peel them from the baking paper and place them on a tray or rack, ready to fill.

Make the frosting

Cream together the butter spread, vanilla and one cup of the powdered sugar. Add the milk a teaspoon at a time and mix until smooth. Add the rest of the powdered sugar and mix well, adding more milk as needed until you have a thick and creamy frosting. Add the colouring gel if using and mix until it's an even colour. Spoon into a piping bag and seal at the top.

Make the sesame paste

Grind the black sesame seeds using a coffee grinder, food processor or a pestle and mortar until extremely fine. Add the liquid sweetener a tablespoon at a time and mix well until you have a dark, glossy, thick paste. Spoon into a piping bag and set aside.

Assemble

Pipe blobs of buttercream in a circle around the edge of each base macaron shell, pipe a blob of sesame paste in the center and carefully sandwich together with the top shells.

Place the macarons in the fridge for 24 hours or overnight before eating (this allows the flavors to develop and gives the desired chew) 

Macarons keep well in an airtight container in the fridge for a week and in the freezer for months.

Mermaid Macarons

You know when you try to do one awesome thing, and it doesn't work out exactly as you planned but you end up with another awesome thing instead? Well that's what happened with these macarons. These were my second attempt at making Galaxy Macarons, but the colors were much more pastel than I had hoped they would be...but that just made them into Mermaid Macarons! 

I chose to sandwich the mermaid-shells together with vanilla buttercream sprinkled with a little sea salt. Uniquely delicious.

Mermaid Macarons

Recipe by Charis Mitchell

Makes 15

For the macarons

3/4C aquafaba (water from a can of chickpeas) (180ml)

1/2C sugar (100g)

1C ground almonds (100g)

1/2C powdered sugar (65g)

1tsp each purple, black & blue food coloring gel

1tsp gold edible shimmer

1tsp mini edible pears

1tsp mini star sprinkles

For the buttercream

1Tbsp vegan butter spread

3C powdered sugar

1tsp vanilla extract

2Tbsp almond or soy milk

1/2tsp blue food coloring

1tsp flaked sea salt

First make the macaron shells

Pour the aquafaba into a small saucepan and allow to simmer over a medium heat until it has reduced to 1/3C (80ml). This usually takes around 5 minutes. Remove from the heat and leave to cool for 10 minutes.

Pour the reduced chickpea water into the bowl of an electric stand mixer fitted with a balloon whisk attachment and whisk on medium to high speed until soft peaks form. Add half the sugar and whisk until well combined, then add the remaining sugar and whisk at high speed until the meringue is glossy and thick - it should be the consistency of thick marshmallow fluff. Set aside while you prepare your dry ingredients.

Pulse the ground almonds a few times in a food processor until very finely ground. Add the powdered sugar and process for a few seconds, until well combined.

Sieve the almond-sugar mixture and discard any large pieces. Pour half the dry mixture into the meringue and use a spatula to mix the ingredients together, pressing the dry ingredients down into the meringue until everything is incorporated well. Add the remaining dry mixture and fold into the batter.

Now it's time for a crucial step - the macaronnage. Firmly press the batter against the side of the bowl and then scoop it up and turn over. Repeat this process a further 19 times. After macaronnage the batter should be thick and glossy but should fall slowly off the spatula like a ribbon and then settle/spread slightly in the bowl. If the mixture is too thick you can add up to 1Tbsp of water, but be careful not to add too much or the mixture will be too thin. 

Turn the piping bag inside out and paint stripes of coloring gel covering the bag. Carefully turn it back the right way and spoon the macaron mixture carefully inside. Seal at the top and you're ready to pipe!

Line two large baking trays with grease proof paper and carefully pipe 15 circles onto each, in one smooth motion holding the piping bag directly above the center of each macaron. Drop the baking sheets twice onto a hard surface (this helps to get rid of air bubbles and develops the 'pied') 

Top the macarons with the shimmer and sprinkles and leave them to dry at room temperature for 2-3 hours. Once ready to bake, place the first baking tray into a COLD oven, and then immediately set the oven to just under 100 degrees Celcius. Bake the macarons for 20 minutes (some ovens you may have to bake for longer but don't bake for more than 30 minutes) you can check that the macarons are sufficiently baked by gently lifting up a corner of the grease proof paper and lightly peeling it from a macaron shell. If it comes off easily and the macaron doesn't stick then you can turn your oven off!

Turn off your oven and leave the macarons inside with the door shut for 10 minutes, then open the door and leave them to cool inside the oven for a further 10 minutes before removing and allowing to cool completely on the baking tray at room temperature.

Once the oven is COMPLETELY COLD you can repeat the baking process with your second tray of macaron shells. Once the shells are cooled, gently peel them from the baking paper and place them on a tray or rack, ready to fill.

Make the frosting

Cream together the butter spread and one cup of the powdered sugar. Add the vanilla, food coloring and a teaspoon of milk and mix until smooth. Add the rest of the powdered sugar and mix well, adding more milk as needed until you have a thick and creamy frosting. Spoon into a piping bag and seal at the top.

Assemble

Pipe a circle of buttercream frosting onto each base macaron shell, sprinkle them with the sea salt and then sandwich together with the top shells.

Place the macarons in the fridge for 24 hours or overnight before eating (this allows the flavors to develop and gives the desired chew) 

Macarons keep well in an airtight container in the fridge for a week and in the freezer for months.

To see more vegan macaron recipes, click 'macarons' in the sidebar.

Peanut Butter & Jelly Macarons

Peanut Butter & Jelly (or jam for you lovely English guys and gals!) What a delicious combination. Rich, creamy peanut butter shells, sandwiched together with a fluffy peanut butter-y frosting and a generous dollop of raspberry jam. These macarons are a grown-up version of the old favorite from childhood, and they're probably the best textured macarons I've made yet.

Peanut Butter & Jelly Macarons

Recipe by Charis Mitchell

Makes 15

For the macarons

3/4C aquafaba (water from a can of chickpeas) (180ml)

1/2C sugar (100g)

1C ground almonds* (100g)

1/2C powdered sugar (65g)

1.5Tbsp powdered peanut butter

1Tbsp red sprinkles (optional)

For the peanut butter frosting

2Tbsp smooth peanut butter

3C powdered sugar

1tsp vanilla extract

2Tbsp almond or soy milk

1/3C smooth raspberry jam

First make the macaron shells

Pour the aquafaba into a small saucepan and allow to simmer over a medium heat until it has reduced to 1/3C (80ml). This usually takes around 5 minutes. Remove from the heat and leave to cool for 10 minutes.

Pour the reduced chickpea water into the bowl of an electric stand mixer fitted with a balloon whisk attachment and whisk on medium to high speed until soft peaks form. Add half the sugar and whisk until well combined, then add the remaining sugar and whisk at high speed until the meringue is glossy and thick - it should be the consistency of thick marshmallow fluff. Set aside while you prepare your dry ingredients.

Pulse the ground almonds a few times in a food processor until very finely ground. Add the powdered sugar and powdered peanut butter and process for a few seconds, until well combined.

Sieve the almond-sugar mixture and discard any large pieces. Pour half the dry mixture into the meringue and use a spatula to mix the ingredients together, pressing the dry ingredients down into the meringue until everything is incorporated well. Add the remaining dry mixture and fold into the batter.

Now it's time for a crucial step - the macaronnage. Firmly press the batter against the side of the bowl and then scoop it up and turn over. Repeat this process a further 19 times. After macaronnage the batter should be thick and glossy but should fall slowly off the spatula like a ribbon and then settle/spread slightly in the bowl. If the mixture is too thick you can add up to 1Tbsp of water, but be careful not to add too much or the mixture will be too thin. Spoon the batter into a large piping bag and seal at the top.

Line two large baking trays with grease proof paper and carefully pipe 15 circles onto each, in one smooth motion holding the piping bag directly above the center of each macaron. Drop the baking sheets twice onto a hard surface (this helps to get rid of air bubbles and develops the 'pied') 

Top the macarons with the red sprinkles and leave them to dry at room temperature for 2-3 hours. Once ready to bake, place the first baking tray into a COLD oven, and then immediately set the oven to just under 100 degrees Celcius. Bake the macarons for 20 minutes (some ovens you may have to bake for longer but don't bake for more than 30 minutes) you can check that the macarons are sufficiently baked by gently lifting up a corner of the grease proof paper and lightly peeling it from a macaron shell. If it comes off easily and the macaron doesn't stick then you can turn your oven off!

Turn off your oven and leave the macarons inside with the door shut for 10 minutes, then open the door and leave them to cool inside the oven for a further 10 minutes before removing and allowing to cool completely on the baking tray at room temperature.

Once the oven is COMPLETELY COLD you can repeat the baking process with your second tray of macaron shells. Once the shells are cooled, gently peel them from the baking paper and place them on a tray or rack, ready to fill.

Make the frosting

Cream together the peanut butter and one cup of the powdered sugar. Add the vanilla and a teaspoon of milk and mix until smooth. Add the rest of the powdered sugar and mix well, adding more milk as needed until you have a thick and creamy frosting. Spoon into a piping bag and seal at the top.

Assemble

Pipe a circle of peanut butter frosting onto each base macaron shell before filling the centers with a good dollop of jam, then sandwich together with the top shells.

Place the macarons in the fridge for 24 hours or overnight before eating (this allows the flavors to develop and gives the desired chew) 

Macarons keep well in an airtight container in the fridge for a week and in the freezer for months.

Salted Caramel Popcorn Macarons

Salted Caramel Popcorn...in macaron form. Popcorn Vanilla shells sandwiched together with a salted caramel frosting and dollops of sticky, salty caramel sprinkled with flaked sea salt. Perfection.

Salted Caramel Popcorn Macarons

Recipe by Charis Mitchell

Makes 15

For the macarons

3/4C aquafaba (water from a can of chickpeas) (180ml)

1/2C sugar (100g)

1C ground almonds* (100g)

1/2C powdered sugar (65g)

1tsp vanilla extract

1C salted popcorn

For the salted caramel

1/2C light brown sugar

2Tbsp vegan butter spread

1/4C soy, almond or coconut milk

1/4tsp salt

For the salted caramel frosting

2Tbsp vegan butter spread

3-4C powdered sugar

1/4C salted caramel

Flaked salt to finish

First make the macaron shells

Pour the aquafaba into a small saucepan and allow to simmer over a medium heat until it has reduced to 1/3C (80ml). This usually takes around 5 minutes. Remove from the heat and leave to cool for 10 minutes.

Pour the reduced chickpea water into the bowl of an electric stand mixer fitted with a balloon whisk attachment and whisk on medium to high speed until soft peaks form. Add half the sugar and whisk until well combined, then add the remaining sugar and the vanilla extract and whisk at high speed until the meringue is glossy and thick - it should be the consistency of thick marshmallow fluff. Set aside while you prepare your dry ingredients.

Pulse the popcorn in the food processor until finely chopped, with very few big chunks left. Pour into a bowl and set aside.

Pulse the ground almonds a few times in a food processor until very finely ground. Add the powdered sugar and process for a few seconds, until well combined.

Sieve the almond-sugar mixture and discard any large pieces. Pour half the dry mixture into the meringue and use a spatula to mix the ingredients together, pressing the dry ingredients down into the meringue until everything is incorporated well. Add the remaining dry mixture and fold into the batter. 

Now it's time for a crucial step - the macaronnage. Firmly press the batter against the side of the bowl and then scoop it up and turn over. Repeat this process a further 19 times. After macaronnage the batter should be thick and glossy but should fall slowly off the spatula like a ribbon and then settle/spread slightly in the bowl. Spoon the batter into a large piping bag and seal at the top.

Line two large baking trays with grease proof paper and carefully pipe 15 circles onto each, in one smooth motion holding the piping bag directly above the center of each macaron. Drop the baking sheets twice onto a hard surface (this helps to get rid of air bubbles and develops the 'pied') 

Top the macarons with the popcorn bits and leave them to dry at room temperature for 2-3 hours. Once ready to bake, place the first baking tray into a COLD oven, and then immediately set the oven to just under 100 degrees Celcius. Bake the macarons for 20 minutes (some ovens you may have to bake for longer but don't bake for more than 30 minutes) you can check that the macarons are sufficiently baked by gently lifting up a corner of the grease proof paper and lightly peeling it from a macaron shell. If it comes off easily and the macaron doesn't stick then you can turn your oven off!

Turn off your oven and leave the macarons inside with the door shut for 10 minutes, then open the door and leave them to cool inside the oven for a further 10 minutes before removing and allowing to cool completely on the baking tray at room temperature.

Once the oven is COMPLETELY COLD you can repeat the baking process with your second tray of macaron shells. Once the shells are cooled, gently peel them from the baking paper and place them on a tray or rack, ready to fill.

Make the salted caramel

Put the brown sugar, butter and milk in a small pot and place over a medium heat. Whisk constantly until the sugar has dissolved and the mixture is smooth. Allow to simmer for 5 minutes (it should only be bubbling a little bit, don't let it boil) stirring regularly. Remove from the heat and stir in the salt. Pour into a small jug, bowl or jar and leave to cool. As it is cooling give it a stir every 10 minutes or so as it thickens so that a skin doesn't form on the top. Once it's completely cooled pour 1/4C of the caramel out and then spoon the rest into a piping bag and seal it at the top.

Make the frosting

In a medium mixing bowl cream together the butter spread and 1 cup of powdered sugar until smooth. Add the salted caramel and mix well. Finally, add the rest of the sugar - one cup at a time - until a thick, smooth frosting forms. Spoon into a piping bag and seal at the top.

Assemble

Pipe a circle of salted caramel frosting onto each base macaron shell before filling the centers with a good dollop of salted caramel. Sprinkle on some flaked salt and then sandwich together with the top shells.

Place the macarons in the fridge for 24 hours or overnight before eating (this allows the flavors to develop and gives the desired chew) 

Macarons keep well in an airtight container in the fridge for a week and in the freezer for months.

Birthday Cake Brownie Batter Macarons

I've got to admit, I was a bit nervous when making these macarons! I haven't made any in three weeks (I actually made some when I was in early labour with Ezra!), and I was slightly worried that I might have somehow lost my macaron-magic. Thankfully I haven't, so you'll be seeing plenty more delicious macaron recipes on here in the future!

These macarons are fun and super tasty! Vanilla shells topped with sprinkles (because why on earth not!?) sandwiched together with a swirl of chocolate frosting and a big blob of brownie batter...that's right, you heard me, brownie batter! I don't think I need to tell you how good these are...

Birthday Cake Brownie Batter Macarons

Recipe by Charis Mitchell

Makes 15

For the macarons

3/4C aquafaba (water from a can of chickpeas) (180ml)

1/2C sugar (100g)

1/4tsp pink food coloring (optional)

1C ground almonds* (100g)

1/2C powdered sugar (65g)

1tsp vanilla extract

Assorted sprinkles

For the chocolate frosting

2Tbsp vegan butter spread

2Tbsp cocoa powder

3C powdered sugar (375g)

4-6Tbsp almond or soy milk

For the brownie batter filling

1C dry brownie mix (boxed is fine, or use the dry mixture from this recipe)

4Tbsp almond or soy milk

First make the macaron shells

Pour the aquafaba into a small saucepan and allow to simmer over a medium heat until it has reduced to 1/3C (80ml). This usually takes around 5 minutes. Remove from the heat and leave to cool for 10 minutes.

Pour the reduced chickpea water into the bowl of an electric stand mixer fitted with a balloon whisk attachment and whisk on medium to high speed until soft peaks form. Add half the sugar and whisk until well combined, then add the remaining sugar, vanilla extract and the pink coloring (if using) and whisk at high speed until the meringue is glossy and thick - it should be the consistency of thick marshmallow fluff. Set aside while you prepare your dry ingredients.

Pulse the ground almonds a few times in a food processor until very finely ground. Add the powdered sugar and process for a few seconds, until well combined.

Sieve the almond-sugar mixture and discard any large pieces. Pour half the dry mixture into the meringue and use a spatula to mix the ingredients together, pressing the dry ingredients down into the meringue until everything is incorporated well. Add the remaining dry mixture and fold into the batter. 

Now it's time for a crucial step - the macaronnage. Firmly press the batter against the side of the bowl and then scoop it up and turn over. Repeat this process a further 19 times. After macaronnage the batter should be thick and glossy but should fall slowly off the spatula like a ribbon and then settle/spread slightly in the bowl. Spoon the batter into a large piping bag and seal at the top.

Line two large baking trays with grease proof paper and carefully pipe 15 circles onto each, in one smooth motion holding the piping bag directly above the center of each macaron. Drop the baking sheets twice onto a hard surface (this helps to get rid of air bubbles and develops the 'pied') 

Top the macarons with the sprinkles and leave them to dry at room temperature for 2-3 hours. Once ready to bake, place the first baking tray into a COLD oven, and then immediately set the oven to just under 100 degrees Celcius. Bake the macarons for 20 minutes (some ovens you may have to bake for longer but don't bake for more than 30 minutes) you can check that the macarons are sufficiently baked by gently lifting up a corner of the grease proof paper and lightly peeling it from a macaron shell. If it comes off easily and the macaron doesn't stick then you can turn your oven off!

Turn off your oven and leave the macarons inside with the door shut for 15 minutes, then open the door and leave them to cool inside the oven for a further 15 minutes before removing and allowing to cool completely on the baking tray at room temperature.

Once the oven is COMPLETELY COLD you can repeat the baking process with your second tray of macaron shells. Once the shells are cooled, gently peel them from the baking paper and place them on a tray or rack, ready to fill.

Make the frosting

Cream together the butter spread and cocoa until smooth. Add half the powdered sugar and mix well. Add the rest of the powdered sugar and as much milk as needed until the frosting is thick but a nice soft consistency. Spoon into a piping bag and seal at the top.

Make the brownie batter filling

In a medium mixing bowl mix together the dry brownie mix and the milk until a thick, glossy batter forms. Add more milk if the mixture is too thick. Spoon into a piping bag and seal at the top.

Assemble

Pipe a circle of chocolate frosting onto each base macaron shell before filling the centers with a good dollop of brownie batter. Then sandwich together with the top shells.

Place the macarons in the fridge for 24 hours or overnight before eating (this allows the flavors to develop and gives the desired chew) 

Macarons keep well in an airtight container in the fridge for a week and in the freezer for months.

PS: Lacey from Avocados and Ales wrote a fantastic Macaron Troubleshooting Guide for macarons made using my recipes! Check it out!