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

Vanilla Macaron with Cranberry Compote Cream

This is my 4th time make macaron.This last 2 time very success.The 1st and 2nd time is fail.When the 2nd time also fail,i told my friend that i don't want to make macaron anymore.I feel so sad about it.I want to go for the macaron class.But the bakery shop lady say they don't have macaron class because not all people like macaron.Why?Because macaron is a very very sweet thing.Normally Chinese won't like it.Too sweet.My mother also don't like it.But i love to make.It look very nice.I love to look at the macaroon.When i see my macaroon got leg,i so happy.Yes.....i success.
Why i want to try the 3th time?I was a person who not easily discouraged in cooking and baking.So,i look for more recipe and tips.Then i search and search at many blog.Finally i choose Wendy recipe.I believe it because i have try many recipe from Wendy blog.

The black spot is vanilla seed.I love it.Look so nice.The colour of the cream so sweet..I so happy when i look at my macaron.

Here is the recipe :

Ingredients 

Recipe source:Wendyinkk

 Almond mixture
100gm almond meal
100gm icing sugar
37gm egg white (from 1 Grade A egg)

1 vanilla pod
Small pinch of salt

Meringue
37gm egg white (from 1 Grade A egg)
100gm sugar
25gm water

Method

Almond mixture

1. Sift almond meal with icing sugar.
2. Mix almond mixture with egg white,vanilla seed and salt. Set aside.

Meringue

1. Cook sugar and water.
2. When the syrup reaches 105'c.Beat egg white until medium peaks.
3. When the syrup reaches 118'c,pour the syrup into the egg white with beaters running on low speed.
4. Beat meringue until stiff and glossy.
5. Stir 1/3 of meringue into almond mixture.
6. Pour almond mixture into meringue and fold ( remember don't stir it) The batter must look like cake batter.
7. Put the batter into a piping bag.Pipe dollops of batter onto a lined baking tray.( must use non-stick paper)
8. Bake in the prepared oven at 150'c for 14-15 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 macaroon.
11. Place covered air tight and keep in fridge overnight before serve.

Cranberry Compote Cream

Ingredients

50g fresh cranberries

1tbsp sugar

100ml whipping cream

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. Beat whipping cream until peak and mix the cranberry compote.