Chef at Home

We tried to make sesame paste out of sesame seeds, but there was always a bitter finish that bothered me. So we sourced sesame paste, black and white, directly from Japan. We use in recipes from time to time. The latest recipe is the combination of both in a macaroon. The shell use white sesame flour and white sesame paste with, of course, the basic ingredients (almond flour, egg white and icing sugar), while the filling is a bitter sweet ganache with the addition of black sesame paste and Murray salt. Nathan spent some time making both recipes work and the result is a very intense sesame flavor enhanced by the salt. I almost forgot to mention that he sprinkles a dust of black sesame flour on the shell . That was the ultimate touch that we always like.

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