Black Sesame Ice Cream Macarons

These striking charcoal-black macarons are a sophisticated fusion of French and Asian flavors. Each delicate shell sandwiches a luxuriously smooth black sesame ice cream filling, creating an elegant dessert that’s sure to impress. The contrast between the dark shells and golden sesame seeds creates a stunning visual that makes these macarons truly Pinterest-worthy!

Recipe Details

Prep Time: 1 hour
Chill Time: 2 hours
Total Time: 3 hours
Servings: 12-15 macaron sandwiches
Difficulty: Advanced

Equipment Needed

• Stand mixer or hand mixer
• Fine-mesh sieve
• Digital food scale
• 2 large baking sheets
• Silicone baking mats or parchment paper
• Piping bags
• Round piping tip (½ inch diameter)
• Ice cream maker
• Thermometer
• Heavy-bottom saucepan

Ingredients

For the Macaron Shells

• 100g almond flour
• 100g powdered sugar
• 75g aged egg whites (about 2-3 large eggs), room temperature
• 50g granulated sugar
• 10g black sesame powder
• Black powder food coloring (about 1-2 tsp, or as needed)
• Pinch of salt

For the Black Sesame Ice Cream

• 2 cups heavy cream
• 1 cup whole milk
• ½ cup black sesame paste
• ⅔ cup granulated sugar
• 4 large egg yolks
• 1 tsp alcohol free vanilla extract
• ¼ tsp salt

For Garnish

• 2 tbsp golden sesame seeds
• 2 tbsp black sesame seeds

Instructions

Making the Macaron Shells

1. Prepare Your Workspace
   • Line two baking sheets with silicone mats or parchment paper
   • Prepare your piping bag with a round tip
   • Set up a digital scale for measuring ingredients
2. Sift Dry Ingredients
   • Sift together almond flour, powdered sugar, and black sesame powder three times
   • This removes any lumps and ensures smooth shells
   • Add black powder food coloring to achieve that deep charcoal color shown in the image
3. Make the Meringue
   • In a clean, dry bowl, begin whipping the room temperature egg whites on medium speed
   • Once foamy, gradually add granulated sugar
   • Continue whipping until stiff peaks form and the meringue is glossy
   • The meringue should be firm but not dry or grainy
4. Macaronage
   • Add the dry ingredients to the meringue in three portions
   • Fold gently but firmly using a spatula
   • The proper consistency is reached when the batter flows like lava and forms a ribbon that disappears back into the mix within 30 seconds
   • Be careful not to overmix!
5. Pipe and Rest
   • Transfer batter to your piping bag
   • Pipe 1.5-inch circles onto prepared baking sheets
   • Tap sheets firmly on counter to remove air bubbles
   • Let rest for 30-45 minutes until shells form a dry skin
   • You should be able to gently touch the top without batter sticking to your finger
6. Bake
   • Preheat oven to 300°F (150°C)
   • Bake one sheet at a time for 17-19 minutes
   • Shells should form feet but remain dark black
   • Test by gently pushing a shell – it shouldn’t wobble
   • Cool completely before filling

Black Sesame Ice Cream

1. Prepare Ice Cream Base
   • Warm heavy cream and milk in a saucepan until steaming
   • Whisk egg yolks with sugar until pale
   • Slowly temper hot cream mixture into egg yolks
   • Return to pan and cook until mixture coats the back of a spoon (180°F)
   • Strain into a bowl
2. Add Flavoring
   • Whisk in black sesame paste while mixture is still hot
   • Add vanilla extract and salt
   • Chill thoroughly (at least 4 hours or overnight)
3. Churn
   • Churn in ice cream maker according to manufacturer’s instructions
   • Transfer to a container and freeze until firm but still spreadable

Assembly

1. Pair Shells
   • Match macaron shells of similar size
   • Place shells face down on work surface
2. Fill Macarons
   • Slightly soften ice cream until spreadable
   • Pipe or spoon about 1-1.5 tablespoons onto one shell
   • Gently press second shell on top
   • Work quickly to prevent ice cream from melting
3. Garnish
   • Mix golden and black sesame seeds
   • Carefully sprinkle seed mixture on top of each macaron
   • Press gently to adhere
4. Final Steps
   • Place assembled macarons in freezer immediately
   • Freeze for at least 2 hours before serving
   • Let sit at room temperature for 5 minutes before eating

Storage Tips

• Keep assembled macarons in an airtight container in the freezer for up to 2 weeks
• Unfilled shells can be stored in an airtight container at room temperature for 3-4 days
• Ice cream can be stored in the freezer for up to 1 month

Recipe Success Tips

1. Perfect Shells
   • Age egg whites for 24-48 hours for better meringue
   • Use a template under parchment paper for consistent sizing
   • Room temperature ingredients are crucial
   • Don’t skip the resting period
2. Ice Cream Success
   • Use high-quality black sesame paste for best flavor
   • Ensure base is completely chilled before churning
   • Don’t over-churn or ice cream will be buttery
3. Assembly Tips
   • Work in small batches when filling to prevent ice cream melting
   • Keep shells in freezer between batches
   • Use a light hand when applying sesame seed garnish

Food Styling Tips

• Arrange macarons on a light-colored marble or stone surface for contrast
• Scatter extra sesame seeds artistically around the macarons
• Use natural lighting and shoot from a 45-degree angle for best results
• Add texture with a linen napkin in neutral tones

Note: These macarons are best enjoyed slightly softened, about 5 minutes after removing from the freezer. The shells should be crisp but not hard, giving way to the creamy ice cream center.