Sesame and cinnamon macarons

by Sunita on December 9, 2009

It’s all about those elusive ‘feet’ again. If you don’t know what I’m talking about, yes, I’m talking about those ”macaron feet”. Although I’m not a very big fan of the macaron, eating wise ( find them too sweet), I just haven’t been able to lure myself away from the technicalities involved with it’s making. These dainty French desserts look really pretty. On first reading, one would not be able to imagine that such a simple recipe can cause so much heartache. If anything goes wrong, you might still get a sort of cookie, but not a ‘macaron’.

And where are those feet? They are those ruffles at the bottom of the macaron shells, and that is what makes a macaron what it is. Yes, it’s all about the “feet”. Those temperamental “feet” have made many weep before they agree to appear! And it’s not just that, once they appear, they will live with you forever! Oh no! They might avoid you the next time.

I made macarons for the first time a couple of months ago, for the Daring Bakers challenge for October. Touch wood, apart from one tiny mishap in my first attempt back in October, those feet have made their appearance again! Then, they were chocolate macarons, and this time they are sesame and cinamon macarons filled with  a thick dark chocolate ganache.

When Deeba and Jamie asked if I would be a part of a mac attack, I said yes. Mac tweets is a whole blog dedicated to macarons.  What was I thinking? Well, I got my macaron feet the last time around, will I be able to repeat that? That was probably what made me do it again, along with a host of other fellow bloggers.

As for the sesame and cinnamon macarons, the recipe follows.

What’s needed-

1/2 C of white sesame seeds
3/4 C of icing sugar
1 tsp ground cinnamon
1 egg white( most of the macaron recipes called for aging the egg whites, but I did not do that; just used an egg white at room temperature)
a pinch of salt
2 tblsp of sugar ( I used raw cane sugar)

Topping- a few black sesame seeds


I do need to apologise for not having the exact measurements for the ganache recipe which I had used for the filling. I had eyeballed the ingredients and as I had made them nearly a month ago, I am not going to mislead you by giving vague measurements. But all I did was to mix some hot double cream to some finely chopped dark chocolate, left for a few seconds and whisked together till smooth; it was quite thick. And I do have a picture to show you though, so all is not lost yet!

How to-

  1. Pulse  together the sesame seeds along with the icing sugar in a food processor. Do this in very short bursts, so as not to release much oil from the seeds. Sieve them several times till fine. Add the cinnamon and sieve a couple of times more.
  2. Line a baking tray with parchment and keep aside. If you want, you can draw circles of about 1.5 inches in diameter on the other side for more accurate sizes.
  3. Beat the egg white till it forms soft peaks. Add the granulated sugar and beat till it forms stiff peaks.
  4. In two to three batches, add the sugar-sesame-cinnamon mixture to the egg white and fold in. This stage , is tricky as too many or too few folds can ruin your macarons. I do it just till everything is folded in well, and there is no trace of egg whites. Also, place a little of the mixture on a plate – if the peak sinks back  and the top flattens out, it’s ready.
  5. Transfer the mixture to a piping bag ( a plastic packet snipped at one end also works) and pipe out circles of 1.5 inches in diameter. Tap the tray gently to smoothen the top. Sprinkle a few black sesame seeds on top.
  6. Leave the tray at room temperature for at least an hour. Skins will begin to form on the body of the piped shells- they will not feel wet to the touch.
  7. Pre heat the oven at 170 deg C.
  8. Reduce the heat to 150 deg C. Place the tray at the centre of the pre heated oven and bake for about 10 minutes. Turn the tray around and bake for another five minutes.
  9. To remove the macarons from the parchment, I lifted them along with the parchment, cooled them on the rack for about 8 -10 minutes and peeled them off gently from the parchment.
  10. When the shells cool completely, place a dollop of filling on the bottom side of  one of the macaron shells and gently press another on top.

I had racked my brains so much the first time,  I made macarons; but this time, I was more relaxed and I thought of having fun with them.

Although I have said that I do find macarons too sweet, the saving grace here was the dark chocolate ganache- the bitterness of the dark chocolate ( I used one with 80% cocoa) balanced the sweetness of the shells to a great extent.

Last time , as it was my first macaron experience, I had noted some pointers for future reference. I am not repeating them again here as you can check them out in this post. They are towards the end- just a few things that helped me understand the intricacies of macaron making.

If you want to feed your ego a bit, try making macarons- the moment you get those ”feet” you’ll be on a high!!

Want one? Go ahead!

And then, nibble away!


Polariod Delicious Icon Polariod Digg Icon Polariod Email Icon Polariod Facebook Icon Polariod Reddit Icon Polariod StumbleUpon Icon Polariod Twitter Icon

{ 55 comments… read them below or add one }

1 diva December 9, 2009 at 10:13 pm

oh mac feet! these are gorgeous sunita :) love the flavours. i love sesame anyway but with cinnamon, i’m sure they are quite divine. wish u were my neighbour! munching on macs sounds great just bout now!


2 Sunita December 11, 2009 at 1:58 pm

Yes, I’ll give you macarons and you give me truffles; deal?


3 Denise Gallippo December 9, 2009 at 10:18 pm

what an interesting combination, will def gives these a try on my next day off work!


4 Sunita December 11, 2009 at 1:59 pm

Thanks Denise; do give them a try :-)


5 Sarah, Maison Cupcake December 9, 2009 at 10:19 pm

Thank you so much Sunita for giving me some encouragement on the phone for my own disastrous macs. I can see from the pictures that you are very very good at making them and when I get the hang of it I would like to try sesame. That ganache picture is pure food porn!!


6 Sunita December 11, 2009 at 2:03 pm

Sarah, you’re most welcome. Wish I could have helped you more. But then, it can only get better.


7 Xiaolu @ 6 Bittersweets December 9, 2009 at 10:34 pm

Great job, Sunita! I love these flavors and your feet (and the rest) look perfect!


8 Sunita December 11, 2009 at 2:08 pm

Thank you :-)


9 Rosa December 9, 2009 at 10:38 pm

Those macarons look perfect! a great flavor combo.




10 Sunita December 11, 2009 at 2:08 pm

Thanks Rosa, and yes, te ganache did help in reducing the sweetness of the shells.


11 Mowie @ December 9, 2009 at 10:46 pm

Oh wow! Those macro shots make the macaron look GIGANTIC – can you imagine eating a macaron as big as a burger? =) Yummy!

Love your flavour combinations and photos – absolutely stunning!


12 Sunita December 11, 2009 at 2:14 pm

Mowie, thanks, but lol, As big as burgers? lol again!


13 superchef December 9, 2009 at 11:47 pm

ooohh..they look soo dainty and delicious!


14 Sunita December 11, 2009 at 2:14 pm

Thanks :-)


15 Melanie December 10, 2009 at 2:27 am

What a great combining of flavors–these are beautiful.


16 Sunita December 11, 2009 at 2:23 pm

Thank you Melanie :-)


17 CurryLeaf December 10, 2009 at 4:53 am

yum yum and yummilicious.You are tempting me too much


18 Sunita December 11, 2009 at 2:23 pm

maybe you should make some too :-)


19 Pam December 10, 2009 at 5:01 am

You did a lovely job on these. I can taste the macarons! I made them once this summer, you are right, when the feet appear you are on an incredible high. My macarons weren’t as lovely as these. They are perfect! Love the photos! Pam


20 Sunita December 11, 2009 at 2:24 pm

Yes, getting macaron ”feet” gives one such a high ! Thank you Pam, but I’m sure yours were lovely too :-)


21 prathibha December 10, 2009 at 5:06 am

Lovely looking macaroons wid d filling..


22 Sunita December 11, 2009 at 2:25 pm

Thanks Pratibha :-)


23 Jamie December 10, 2009 at 5:26 am

Another gorgeous batch of macs and I so love your flavors. They look surprisingly dense and luscious! Beautiful! And thanks for joining us, honey!


24 Sunita December 11, 2009 at 2:26 pm

Thanks jamie, it was fun joining in :-)


25 Meeta December 10, 2009 at 7:31 am

Just look at that ganache! wow! i want a bite too!


26 Sunita December 11, 2009 at 2:26 pm

The spoon is all yours ;-)


27 Happy Cook December 10, 2009 at 8:00 am

Wish mine looked so smooth on top.
I still have to write the post today. Will have to wait till the late afternoon to write them. Busy in the morning, going to inlas place.


28 Sunita December 11, 2009 at 2:27 pm

I’m sure yous look just fine; will look forward to them :-)


29 Bethany December 10, 2009 at 9:10 am

Beautiful! And of topic- you have really nice nails :) Sorry couldn’t help it. LOL. I’m the same and do not really enjoy mac as I find them too sweet. Off to make my second batch now.


30 Sunita December 11, 2009 at 2:31 pm

You’re making a momma blush ;-) and yes, I do find macs too sweet for my liking !


31 The Cooking Ninja December 10, 2009 at 10:08 am

They are simply gorgeous. :) U know I made buttercream filling and I forgot the measurements as I made it a while back. :p I had to surf and find the measurements again and then slowly everything comes back to my mind.


32 Sunita December 11, 2009 at 2:33 pm

Thanks Pam; I know, it’s crazy, isn’t it?


33 Nirmala December 10, 2009 at 10:52 am

Excellent! They were really dainty little things. I hav questions now. When u say u need to sieve what if you get recidues ? Do u grind it and add to the already sieved mix? If I substitute cashews for sesame seeds will I get the same result ? Shoud I roast the chasews ? This recipe looks less amount of ingredients and hence I would like to give a try. Thats why so much questions. My earlier trials gave me flat chewy cookies :(


34 Sunita December 11, 2009 at 2:36 pm

Thanks Nirmala. As for your querries, yes, you grind the residues and seive them too, and carry on like that til you have just the fine mixture. I have not tried with cashewnuts, but you could give it a try. Just pulse for a couple of seconds at a stretch, or else you might end up with butter instead. I have nevef used roasted nuts. Hope this helps; let me know if there is anything else.


35 Ivy December 10, 2009 at 1:27 pm

They sound delicious and look lovely as well.


36 Sunita December 11, 2009 at 2:36 pm

Thanks Ivy :-)


37 Asha December 10, 2009 at 2:13 pm

agree with you.. for me, as well, the lure of the macarons in the puzzle rather than the taste.. so, despite the mountain of opposite I intend to keep at it till it is indistinguishable from Pierre Herme’s!! :D D

btw gorgeous macs and fingers!! :) ))


38 Sunita December 11, 2009 at 2:38 pm

Welcome to the club; those are exactly my sentiments too :-)


39 Radhika Vasanth December 10, 2009 at 3:53 pm

Gorgeous Macaroons and Beautiful Nails.. :-) 5/5 just for the Ganache click… It looks so creamy and rich…


40 Sunita December 11, 2009 at 2:38 pm

Thanks Radhika :-)


41 Bron December 10, 2009 at 8:40 pm

Yum Sunita, they look amazing, love the flavour!


42 Sunita December 11, 2009 at 2:39 pm

Thanks Bron :-)


43 Ben December 10, 2009 at 10:01 pm

This must be macaron season. This is the 4th recipe I run into today. I am not complaining, they all look delicious and makes me wish I was more into French desserts, hehe, The chocolate addition looks so tempting :)


44 Sunita December 11, 2009 at 2:39 pm

Thanks Ben, there quite a few macarons floating around, i must say :-)


45 Barbara Bakes December 11, 2009 at 4:50 am

Love your bite pictures! Such perfect macs! I can definitely relate to the feet “high”!


46 Sunita December 11, 2009 at 2:40 pm

We are all on a ”feet” high! Thanks Barbara :-)


47 deeba December 11, 2009 at 1:03 pm

Goodness me Sunita…you should be a ‘recipe developing kitchen’. These are gorgeous macs & I love the fact that you used sesame. I have to try them soon & the luxurious ganache which is screaming my name from within! Thanks for playing along & enjoying it too!


48 Sunita December 11, 2009 at 2:42 pm

Thanks deeba; i loved taking part,gave me a ”high” :-) Do give these a try .


49 Nachiketa December 12, 2009 at 6:10 pm


That’s wonderful……

The chocolatey ganache would be yummy…. am drooooooooooooooooooolling…

Those macs look awesome….. :-)


50 Simone (junglefrog) December 16, 2009 at 3:39 pm

They look absolutely gorgeous and very pretty feet… :) I love the look of your ganache too!


51 shaz December 19, 2009 at 1:26 pm

Love that last pic with all the bites! Too cute :) Great looking macs.


52 Savithri December 21, 2009 at 5:39 pm

Hi Sunita,
I’ve been wanting to make macarons ever since I ate them in Paris. Thanks for the recipe. I will definitely try it soon:)


53 Lisa December 23, 2009 at 8:57 am

LOVE LOVE LOVE the cinnmaon-sesame combo and your macs turned out perfect! Great photos too (you have beautiful hands and nails :) ) Nicely done all around! Have a happy holiday!


54 Jeanne @ Cooksister! January 14, 2010 at 12:49 pm

Oh Sunita!!! Those are absolutely perfect, feet and all! And I lov ethe generous amoutn of filling that you used ;-) I am still too scared to try my hand at macs but may have to take the plunge this year. Gorgeous photos too!


55 Tika Hapsari Nilmada January 26, 2010 at 7:24 am

Hi Sunita…I love you photos. Great combination between nice macs and beautiful fingers. I really want to make macs onetime. Hope I can make macs as nice as yours :) .


Leave a Comment

Thank you for dropping by and leaving your constructive feedback. I appreciate and value each and every one of them and will try to answer your queries to the best of my ability.

However, at times, the virtual life may take a backseat, and I may be unable to reply to your comments as quickly as I would like to. On such occasions, please bear with me, and I will try to respond as soon as possible.

Thanks for visiting SUNITA'S WORLD. I hope you enjoy your stay here.

Happy surfing!!

Previous post:

Next post: