This Totoro Sesame Macaroons Recipe is:
GLUTEN FREE, DAIRY FREE
OMG little Totoros!
Aren’t these the cutest bite-sized sweets on earth? They are almost too cute to eat! Strangely I also have this strange thing of nature; when I do see something cute- like an adorable stuff toy, I feel like nomming on it’s ear or head. Okay I know that sounds totally weird but I know plenty of people who feel the same. So yeah, not weird. Back to the point, I ate it the Totoro Macaroon and it tasted of cuteness and delicious sesame. A great combination.
Totoro Sesame Macaroons Recipe
This meringue bites are airy and light, sweet with a little vanilla and deliciously toasty from the black sesame and almonds.
And these are so simple to whip up, extremely easy and super quick to bake! And I also found out that the trick to this quick recipe is in its drying time* more will be explained in the notes in the recipe below.
I love this photo, these little Totoros were made by my sister and they are probably the cutest ones on the table! She laced the macaroons with Totoro’s distinct features then added names of her friends onto Totoro’s tummy! t’s that adorable! Now we have plans for her next birthday party! Everyone gets their very own Totoro!
This Make 30 Totoro Sesame Macaroons under 45 minutes.
Ingredients for Totoro Sesame Macaroons Recipe:
1 cup (100g) powdered sugar
1/2 cup (50g) ground almonds
3 tablespoons (25g) ground black sesame seeds
2 egg whites, at room temperature5 tablespoons (65 g) granulated sugar
1/2 teaspoon (5g) vanilla essence
1 tablespoon charcoal powder or 2 drops of black food colouring (optional)
Icing for Totoro Sesame Macaroons Recipe:
1 1/2 cups (150 grams) confectioners’ sugar, sifted to remove any lumps
3 to 4 tablespoons milk or water
2 drops of black food colouring
Instructions for Totoro Sesame Macaroons Recipe:
Line two baking sheets with parchment paper and have two pastry bag fitted with 1/2-inch and 1/4 inch piping tip.
Blend together the powdered sugar with the almond powder and black sesame till there are no lumps in it.
In the bowl, beat the egg whites for a minute or until they begin to rise and hold their shape. While whipping, slowly add in the granulated sugar till the egg whites become fluffy, stiff and firm, about 2 minute.
Fold the dry ingredients into the beaten egg whites with a spatula till mixture is smooth and there are no streaks of egg white, stop folding. Scrape 3/4 of the batter into the pastry bag (with the 1/2-inch tip) and the rest in another pastry bag. *
Pipe the batter on the parchment-lined baking sheets in 1-inch (3 cm) circles keeping a one-inch (3 cm) space apart. Using the other pastry bag fitted with the 1 cm tip, pipe little triangular ears on each circle.
Tap the baking sheet a few times to flatten the macaroons.
Preheat oven to 40º c and let the macaroons dry in the oven for about 10 minutes. *Dry the macaroons at room temperature for half an hour if your oven doesn’t fall below 50º c
Take the macaroons out of the oven and preheat oven to 320F (160º C). Bake for 15-18 minutes. Let cool completely.
In a bowl, add water and confectioner’s sugar into a bowl and mix till smooth. Divide the mixture into two portions. In one portion add the two drops of black food colouring and mix well.
Decorate the cookies as desired.