Step 1

Place the almond flour and powdered sugar into a food processor and blend until no large clumps remain. Sift the mixture.

Step 2

Whip the egg whites and granulated sugar until stiff peaks

Step 3

Add the sifted powders into the meringue.

Step 4

Mix until the batter slowly falls off the spatula.

Step 5

Place mix into a piping bag and pipe small shells (around 2.5cm) on a baking sheet with a silpat (or parchment paper)

Step 6

Allow macarons to rest until they are dry to the touch (~30 minutes - 1 hour depending on the humidity of your kitchen)

Step 7

Bake at 325F or 165C for 6 minutes. Turn the pan around and bake for another 6 minutes. Baking times will vary depending on the size of your macaron.

Step 1

Toast sesame seeds in a pan or in the oven until fragrant. Let seeds cool completely

Step 2

Melt the sugar in a pan until a dark caramel forms. Pour the melted sugar onto a silpat to cool completely. Break into small pieces

Step 3

Blend the sesame seeds, caramel, and salt together in a food processor until a sand-like texture. Add in the sesame oil or neutral oil. Continue processing until a thick paste forms. If your food processor is not strong enough to create a smooth paste, add small additional amounts of oil to loosen the texture.

Step 1

Make brown butter by melting the butter in a sauce pan until the milk solids turn golden brown. Strain and set in the fridge to resolidify to a soft texture

Step 2

Whip the brown butter and miso paste until light and fluffy

Step 3

Slowly add powdered sugar and mix to combine until the buttercream is light and fluffy. Adjust the consistency with heavy cream

Step 1

Allow macaron shells to cool completely before filling

Step 2

Pipe a ring of miso buttercream, with a small dot of the sesame praline in the center

Step 3

Place one cookie on top of another and press slightly to sandwich the two together. Enjoy!