Black and White Macaroons? Well, not really, but these simple little treats do use black sesame seeds and white coconut threads. And the end result, as pictured, is blackish and, once they’ve been dusted with icing sugar, also a bit whitish.
The addition of black sesame seeds and paste makes these sweetmeats more interesting than the common, coconut-only macaroons.
I’ve found it to be a versatile mix: I’ve coated small macaroons in chocolate for petit-fours; made rounds of the mix into chocolate coated Florentine-like biscuits, pictured; and used it as a base for a layered ice cream cake. We love a recipe that keeps on giving.
Caren
BLACK SESAME AND COCONUT MACAROONS
Makes about 40 small macaroons
90 gm egg whites (from 3 eggs)
140 gm caster sugar
130 gm shredded coconut
50 gm black sesame paste (we use Carwari brand)
20 gm black sesame seeds
Icing sugar for dusting
Pre-heat oven to 175°.
Line a large baking tray with baking paper. Or use 2 smaller trays.
Whisk the egg whites until just broken up and beginning to look fluffy, then add the sugar, coconut, paste and seeds. Continue whisking until the mixture is combined but not over mixed. Place the bowl in the fridge for 10 minutes.
Place teaspoon sized mounds (about 10-12gm) on the baking sheet. Don’t crowd them so use 2 sheets if required.
Bake for about 10 -15 minutes or until the tops are brown and crisp. Cool on a rack, turn the macaroons over so the bases dry and then store in an airtight container.
Dust with icing sugar just before serving.
The macaroons will keep for a few days but are best eaten on the day while still crisp on the outside.
To make Florentine-like biscuits, spoon the mix into greased egg rings, smooth the surface and bake as above. When cool, remove from the rings and then cover the flat surface with melted couverture chocolate. Cool completely on a rack before storing in an airtight container.
