Miso Sesame Macarons

Ingredients

• 100 g powdered sugar (Sifted)
• 100 g almond flour (Finely ground)
• 15 g black sesame seeds (Finely ground or processed into a powder)
• 100 g egg whites (Aged or brought to room temperature)
• 100 g granulated sugar (For the meringue)
• 113 g unsalted butter (For browning and the filling)
• 170 g white chocolate (Finely chopped)
• 60 g heavy cream (Warm before adding to the ganache)
• 25 g white miso (Use a mild, sweet white miso)
• 10 g toasted sesame seeds (For garnish, optional)

Steps

1. 1

   Prepare the macaron dry ingredients. Sift the powdered sugar and almond flour together, then mix in the finely ground black sesame seeds. Set the mixture aside.

2. 2

   Line two baking sheets with parchment or silicone mats. Fit a piping bag with a round tip.

3. 3

   Whip the room-temperature egg whites in a clean, dry mixer bowl until foamy. Gradually add the granulated sugar while continuing to whip, then beat until the meringue is glossy and forms stiff peaks.

4. 4

   Add the sifted dry mixture to the meringue in two or three additions. Fold carefully until the batter flows slowly from the spatula in a thick ribbon and settles back into the bowl. Do not overmix.

5. 5

   Pipe evenly sized rounds onto the prepared baking sheets, leaving space between them. Tap the sheets firmly against the counter several times to release air bubbles, and pop any visible bubbles with a toothpick.

6. 6

   Leave the piped shells at room temperature until the surfaces are dry to the touch and a skin has formed, about 30 to 60 minutes depending on humidity.

7. 7

   While the shells rest, brown the butter in a light-colored saucepan over medium heat. Cook until the milk solids turn amber and smell nutty, then remove from the heat and cool slightly.

8. 8

   Bake the shells at 300°F (150°C) for approximately 14 to 17 minutes, one tray at a time if necessary. They are done when the tops are smooth and the shells do not wobble when gently touched. Cool completely before filling.

9. 9

   Place the chopped white chocolate in a heatproof bowl. Warm the heavy cream until steaming but not boiling, then pour it over the chocolate. Let it stand for 1 to 2 minutes before stirring until smooth.

10. 10

    Add the browned butter and white miso to the chocolate mixture. Stir or blend until the filling is smooth and emulsified, then chill until thick enough to pipe.

11. 11

    Pair the cooled macaron shells by size. Pipe a small mound of miso brown-butter ganache onto the flat side of half the shells, then top with the remaining shells and gently twist to distribute the filling.

12. 12

    Refrigerate the filled macarons in an airtight container for at least 12 hours so the shells can mature. Bring them to room temperature before serving.

Notes

The supplied page excerpt contains only the title and a brief description; no ingredient quantities or instructions were visible. This recipe is therefore a culinary reconstruction based on the dish name and description, not a faithful extraction of the author's full formula. Macarons are best after resting overnight in the refrigerator and keep refrigerated for several days.

Nutrition per serving

• dessert
• French pastry
• macarons
• sesame
• miso
• brown butter
• vegetarian