Sesame Macaron Shells. 2 egg whites. ½ teaspoon cream of tartar. ¼ cup
superfine sugar. ¾ cup almond meal. ¼ cup toasted sesame seeds,. + extra for ...
food processor or blender and grind finely. Sift.
Sesame Macaron Shells 2 egg whites ½ teaspoon cream of tartar ¼ cup superfine sugar ¾ cup almond meal ¼ cup toasted sesame seeds, + extra for garnish 1 cup powdered sugar Place the almond meal, sesame seeds, and powdered sugar in a
Whip the egg whites and the cream of tartar until foamy. Gradually add in the superfine sugar. Whip to firm, glossy peaks. Fold the almond mixture into the egg white mixture. Pipe ½” rounds onto a prepared baking sheet. Sprinkle with additional sesame seeds for garnish. Preheat the oven to 375 degrees.
Allow the macaron shells to dry for about 30 minutes, or until dulllooking and no longer sticky. Drop the oven temperature to 325 degrees and bake for 15 minutes. Cool completely and sandwich with Pomegranate Lime Buttercream. Makes 40 macaron shells, or 20 macarons sandwiched.
