Black Sesame Macarons with Cream Cheese Filling

Prep: 20 minCook: 15 min8 servingsmediumFrench
Black Sesame Macarons with Cream Cheese Filling

Delicate French macarons infused with nutty black sesame seeds and filled with rich cream cheese filling. The toasted sesame adds an earthy complexity that pairs beautifully with the sweet, tangy filling. Perfect for special occasions or when you want to impress with an elegant dessert that balances traditional macaron technique with Asian-inspired flavors.

VegetarianGluten-Free

Ingredients

8 servings
  • 2 large egg whites
  • 5 tbs granulated sugar
  • 1 cup ground almonds
  • ½ cup powdered sugar
  • 3 tbs black sesame seeds
    regular sesame seeds1:1nutty

    milder flavor

  • 8 oz cream cheese
    buttercreamvariessweet

    different texture and flavor

    Full guide →
  • ⅝ cup brown sugar
  • 1 tsp vanilla extract
  • ½ cup heavy whipping cream

Instructions

  1. 1

    Toast black sesame seeds in a dry pan with lid until nutty aroma develops, checking every minute

  2. 2

    Grind toasted sesame seeds into powder

  3. 3

    Beat egg whites with granulated sugar until stiff peaks form

  4. 4

    Fold ground almonds, black sesame powder, and powdered sugar into meringue

  5. 5

    Fill piping bag with round tip and pipe inch-wide mounds onto parchment or silpat mat

  6. 6

    Let piped macarons sit for at least 20 minutes until tops dry

  7. 7

    Bake at 280°F for 15 minutes, rotating sheet halfway through

  8. 8

    Cool completely before removing from sheet

  9. 9

    Beat cream cheese, brown sugar, vanilla, and heavy cream until smooth

  10. 10

    Fill cooled macaron shells with cream cheese filling

Tips

Tip 1

Test meringue stiffness by holding bowl upside down - nothing should move when ready.

Tip 2

Toast sesame seeds with a lid to prevent them from popping out of the pan.

Tip 3

Let macarons dry until you can gently touch the surface without batter sticking to your finger.

Good to Know

Storage

Store filled macarons in airtight container in refrigerator for up to 5 days. Unfilled shells can be frozen for up to 1 month.

Make Ahead

Macaron shells can be made 1-2 days ahead and stored in airtight container. Fill just before serving for best texture.

Serve With

Serve at room temperature for best flavor and texture. Let refrigerated macarons sit out 15-20 minutes before serving.

Common Mistakes

Watch

Don't skip the drying time or macarons won't develop proper feet during baking

Watch

Avoid overbeating meringue as it will become grainy and difficult to fold

Substitutions

Nut-Free Alternatives

almond meal→
almond flour1:1gluten-freetree_nuts-free

finer texture

Full guide →

General Alternatives

black sesame seeds→
regular sesame seeds1:1nutty

milder flavor

cream cheese filling→
buttercreamvariessweet

different texture and flavor

Find more substitutions →

FAQ

Can I make these without black sesame seeds?

Yes, substitute with regular sesame seeds or omit entirely for plain almond macarons. The flavor will be milder without the nutty sesame taste.

How long do macarons keep?

Filled macarons keep 5 days refrigerated in airtight container. Unfilled shells freeze well for up to 1 month.

What if my macarons don't have feet?

Likely causes include insufficient drying time, oven too hot, or undermixed batter. Ensure shells are completely dry before baking and oven temperature is accurate.