Black Sesame Macaron with Cranberry Compote Eggyolk Buttercream

When i see Wendy replace almond meal to pistachio,i think walnut also can.But too bad,i forget where i put my walnut.I only found black sesame paste.I think don't know black sesame can or not.Don't care....i just give it a try....

When i put them in my oven,i very scared.Don't know it success or not.Lucky it came out very nice...Taste very good too.The black sesame so fragrant. Plus this time i reduce 30g of sugar on the macaron shell.Because my friend and family say too sweet to eat.So,this time i try to reduce some sugar.Today i bring back to my office this macaroon.My colleagues love it.They'll say this time not too sweet.Nice to eat.

Here is the recipe :

Ingredients

Recipe modified from Wendyinkk

 
Black sesame mixture
77gm black sesame paste

23gm almond meal
100gm icing sugar
37gm egg white (from 1 Grade A egg)
Small pinch of salt

Meringue
37gm egg white (from 1 Grade A egg)
70gm sugar (original recipe 100g)
25gm water

Method

Black sesame mixture

1. Sift almond meal and black sesame paste with icing sugar.
2. Mix almond mixture with egg white and salt. Set aside.

Meringue

1. When the syrup reaches 105'c.Beat egg white until medium peaks.
2. When the syrup reaches 118'c,pour the syrup into the egg white with beaters running on low speed.
3. Beat meringue until stiff and glossy.
4. Stir 1/3 of meringue into black sesame mixture.
5. Pour black sesame mixture into meringue and fold ( remember don't stir it) The batter must look like cake batter.
6. Put the batter into a piping bag.Pipe dollops of batter onto a lined baking tray.( must use non-stick paper)
7. Put some white sesame on the top of the batter.
8. Bake in the prepared oven at 150'c for 17 min.
9. Peel the macaroon from the paper and let cool on the rack.
10. Place 1tsp of cranberry compote cream on the macaron and top with another macaron.
11. Place covered air tight and keep in fridge overnight before serve.

Before bake and after bake.My boyfriend say look like burger.Hahaha......My colleague say look like sesame ball ( the one we eat at Chinese New Year).

 Eggyolk Buttercream

Ingredients 

recipe source : Peng's Kitchen

100gm unsalted butter

50ml milk

2 egg yolks

40gm sugar

Method

1. Soften the butter. (Don't melt the butter)
2. Combine egg yolks & sugar in a mixing bowl, whisk until pale and thick.
3. Transfer egg yolk mixture into a small saucepan together with the milk. 
4. Simmer over low heat until thick and creamy.(Be careful not to scrambled the mixture)
5. Transfer above mixture into mixing bowl and whip with a electric whisk until pale and thick until you can draw a clear line on spatula.
6. Add in softened butter in 3 batches and beat till thicken and hold its shape.
7. Ready to use.

Cranberry Compote Eggyolk Buttercream

Ingredients

70g fresh cranberries

1tbsp sugar

100gm eggyolk buttercream

some water

Method

1. Put cranberry,sugar and water in a pot.Cook in a low heat until the cranberry juice ooze out.Let it cool.
2. Mix the cranberry compote with the buttercream. 

I am submitting this post to Aspiring Bakers #17-March Macaron Madness! (Mar 2012) hosted by Alan of Travellingfoodies