Black Sesame Macarons with Cherry Chocolate Ganache Guest Post by Passionate about Baking

Something about Deeba (@vindee) of Passionate about Baking exudes down to earth elegance, even a simple tweet or a comment of hers is full of poetry and prose. Some romantic notion to her language reminiscent of old world, exotic temples, Indian Raj (s) and Ranis and Agra and Varanasi on the Ganges. She is my first guest out of the sub continent of India my parents consider home. With her usual grace she said yes, and took on the tree nut free macaron challenge, monsoon humidity and all. Can't wait to meet Deeba when I travel to India someday and go on a Vintage Indian Pots & Pans hunt, hopefully soon!

Deeba, one part of the amazing MacTweets diva duo. Not only did she come up with a tree nut free macaron, but also peanut free. Incredible! A full list of tree nut/all nut free macaron guest posts you will find at the bottom of this post. Like a little kid I have followed around MacTweets intrigued. In anticipation, wishing to participate in the next challenge, but I haven't, yet!  So no wonder I am so excited to have Deeba on board, as my fourth guest in this series, giving us not only these black sesame beauties but also a glimpse into the world.   What incredible Macs, food styling and photography, all an art form!
Inspiration comes in strange ways. I'm racing with the wind, time is no longer my friend, the hands of the clock whiz by at a dizzy pace ... and the pressure of baking macarons for our baby, MacTweets appears to be a lost case. Out of the blue one day, I get a tweet from Shulie Food Wanderings asking if I'd like to do a guest post for her on macarons. I want to say yes, but I know I can't manage it. I should say no ... but predictably, I say, "Yes of course, sure!"

When you least expect it, you will see the mountain move. The mac-gods were kind to me and my jaw dropped to the ground when I saw those precious FEET at the bottom. Rubbed my eyes in amazement, looked another 3 times...wheeee... they were there! Later that day my eyes stop to admire the precious little tea set I picked up at the night market in HKG.
Unplanned in every sense of the word, quite like a premature baby that arrives without warning, since the feet were here, it was time for the filling. Just the 'get up and go' I needed for MacTweets dear Shulie, thank you! The filling was going to have some red to go with the teapot, and that red came from cherries.
My dear sistah Jamie, who held fort @ MacTweets last month while I was away on vacation Down Under, is cycling up a canal in France, so I am filling her boots, literally, with my tiny feet {she is tall and I am not}.










The filling was going to have fruit which is part of our theme for the month at MacTweets, and I picked red cherries!
This post has everything I love about food blogging. The inspiration which is abundant in every tweet and food talk, the connect between bloggers, blogging without boundaries where hearts meet, challenges that are taken head on ... and of course, the eternal charm of macarons. Nut free or otherwise, macarons are a whole new frontier, an opportunity for creativity.
The making of these French delights afford you as much joy and as much heartache as life typically does. Never predictable, yet always charming! Thank you Shulie for making me push my boundaries. If it were not for your tweet the other day, these wouldn't be here!

Recipe: Black Sesame Macarons with Cherry Chocolate Ganache













Summary: Tree nut free, black sesame seed macarons sandwiched together with a deep dark cherry chocolate ganche. {Gluten free cookies}

Prep Time: 15 minutes
Total Time: 30 minutes

Ingredients:
• 1/4 cup black sesame seeds
• 1/2 cup granulated sugar
• 1 egg white {about 28-30gms, room temperature}
• 1/2 tsp egg white powder
• 2 1/2 tbsp sugar

Method:
1. Run the sesame seeds and 1/2 cup sugar in blender, in short pulses, until powdered {Thermomix: Turbo 1-2 seconds, 3-4 times}
2. Beat the egg white with the egg white powder until foamy, add the 2.5 tbsp sugar and beat till it holds firm peaks
3. Add the sesame -sugar powder and fold until you get a lava like consistency.
4. Pipe out on parchment paper.
5. Rest for 15 minutes
6. Bake at 140C for 12-13 minutes / until the tops are firm to touch.
7. Sandwich with fresh cherry chocolate ganache. {Recipe follows}

Filling:
• 100gm dark chocolate
• 40ml low fat cream
• 10-15 fresh cherries, pitted, chopped
• 1/2 tsp balsamic vinegar

Method:
1. Place chocolate and cream in saucepan and simmer gently until the chocolate melts. Add balsamic vinegar and stir until mixed.
2. Add the cherries and cook briefly for 30 seconds
3. Remove from heat, stir until smooth and shiny,and allow to cool.
4. Use immersion blender to roughly blend the filling.
5. Cool, chill until you get a firm consistency and sandwich the macarons.

Tree Nut Free Macaron Series:

1. Mocharons, Chocolate-Coffee Macarons with White Chocolate Ganache by The Daily Palette.
2. Pumpkin Seed and Matcha Macarons with Coconut, Dark Chocolate Ganache by Brave Tart.
3. Cocoa nib Macarons with peanut butter ganache by eat.live.travel.write.
4. French Fridays: Peanut Macarons with Cacao Nibs by The daily Palette.
5. Black Sesame Macarons with Cherry Chocolate Ganache by Passionate about Baking

Go to visit these distinguished Mac ladies' sites and show them some Macaron love!