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Black sesame macarons with a 'Nutter Butter' filling » The Tart Tart

46 Responses

  1. Jen @ Savory Simple April 9, 2014 at 8:44 am · Reply

    That’s so disappointing about the award. At least you can comfort yourself with these gorgeous cookies. Seriously, they look amazing.

  2. Lindsay Tiffany April 9, 2014 at 9:47 am · Reply

    Absolutely stunning! I don’t think I’ve seen such a beautifully photographed food blog. So disappointing about the award–but I am pretty sure there are many more coming your way.

  3. Skye April 9, 2014 at 10:17 am · Reply

    So disappointing for you – though you handled it with so much grace.
    These macaroons look exquisite – love the black and the brown hues. I’m always daunted by macaroons, but will take your tips to heart next time I try to make them…

  4. Ileana April 9, 2014 at 10:35 am · Reply

    That’s a bummer about the nom.

    I have plans to attempt my first macarons this week, and I am hoping for a stroke of beginner’s luck so that they look something like your beautiful sesame cookies! Glad I have these tips. They look wonderful.

  5. cynthia April 9, 2014 at 10:37 am · Reply

    Gorgeous, wonderful, talented Linda, you already know how I feel about the entire thing, but I’ll just add this — I have so much respect for you in how you handled this. With grace, dignity, and an unfailing commitment to your principles. And that’s why you rock, and why I’m so happy we’re blog friends.

    On to more important things — these macarons are PERFECTION! I still remember your lavender macarons as one of the first posts by you I ever read (after which I was like damn, I love this girl!) and these are even more exciting. Black sesame, eeeeeee. I love it more than I can express. (Also, I seriously doubt I’ll ever get the courage to try macarons, but how does the batter still stay round and well-shaped when you whack the pan against the counter? I’ve always wondered that … If I ever tried, batter would go flying across the room, pretty sure.)

    You rock, Linda <3

  6. Erika April 9, 2014 at 10:42 am · Reply

    Award or not you continue to blow me away with each post and a definite winner in my book.. These macarons are killer!

  7. Michelle @ Hummingbird High April 9, 2014 at 10:55 am · Reply

    Congrats on the Saveur nod! That’s really big of you to opt yourself out of the competition in last year’s awards — I’m not sure I could have done it myself and let go like you did. I’m still bitter that I missed the ceremony last year (on account of family members being in town… sigh). In any case, you deserve this year’s nomination for these macarons alone. They are absolute STUNNERS. I’ve never been able to master macaron making — mine always come out lousy, with burned bottoms and cracked tops. Maybe one day I’ll learn to stop babying the batter and I’ll be brave enough to try these ones.

  8. Suvi sur le vif April 9, 2014 at 11:00 am · Reply

    Gggggorgeous pictures of beautiful macarons! And you’d still get my vote, with or without nominations – your aesthetics and photos are a sight for sore eyes. Suvi x

  9. Rosa @HHR April 9, 2014 at 11:07 am · Reply

    These are so beautiful. I can’t stop looking at the pictures. It’s like the uber cool older sister of a normal macaron.

  10. Lynne April 9, 2014 at 11:13 am · Reply

    Even though you ended up having to withdraw from the awards, I’m still glad your blog was mentioned up long enough for me to find you there and stick your feed in my reader to check out. Especially given today’s recipe – I love black sesame sweets; maybe this is enough motivation for me to finally attempt macarons? :)

  11. Anita April 9, 2014 at 12:09 pm · Reply

    Not much of a consolation, but I found you through the mistake Saveur made and you have at least one new follower. :)

  12. Sara @ Cake Over Steak April 9, 2014 at 12:55 pm · Reply

    I was definitely sad to hear that you got knocked off the ballot, but I think you just earned everyone’s respect even more by “doing the right thing.” At least you know that they originally wanted you on there, so that has to feel pretty good. And everyone already knows that you and your blog are awesome, so that never changed! Congrats anyway – you absolutely deserved it. Hopefully you get on there next year in a different category.

    Oh, and this post is gorgeous.

  13. Kathleen April 9, 2014 at 1:04 pm · Reply

    Bummer about the nomination. Hopefully Saveur will pay it forward next year with a nomination in another category – you could easily fit in to any number of those slots. In regards to the Black Sesame Macarons….nom nom! They look delicious!

  14. Terri Betz April 9, 2014 at 1:15 pm · Reply

    Wonderful recipe! Thanks! Another new follower here!

  15. Jade Sheldon-Burnsed April 9, 2014 at 1:39 pm · Reply

    These are incredibly stunning!! I’m sorry your name had to be removed but I hope you’re still proud of your accomplishments. Your blog is a serious source of beauty and inspiration…

  16. Eileen April 9, 2014 at 1:53 pm · Reply

    Wow, these macarons look so dramatic and intense! And such an interesting flavor combination. I love it!

  17. Brianne April 9, 2014 at 5:29 pm · Reply

    I tried to make macarons once. It was such a fail that I may never try again. I so admire your persistence with these, almost as much as I admire your integrity in your nomination mixup. You’re the best new blog I started reading in 2013!

  18. Helen April 9, 2014 at 7:25 pm · Reply

    These are like, the most beautifully photographed macarons ever. They look SO pretty! And delicious!! I bet Minning would love these, haha.

  19. morgan April 9, 2014 at 9:25 pm · Reply

    I discovered your blog in the day it was posted and am forever grateful for it. Your photos are stunning, recipes are inspired and your writing feels so genuine. Thanks for all you do. I can’t wait to follow your future culinary adventures. Best New food blog in my rss feed if that counts for anything.


  20. Sam April 9, 2014 at 11:06 pm · Reply

    I can imagine what a disappointment that was. But you know that you were nominated for a reason!

    I’m so glad to have found your blog. Absolutely gorgeous.

  21. sue/the view from great island April 9, 2014 at 11:22 pm · Reply

    It’s a pity that blogging is such a horse race…these macarons are wonderful, creative, and worthy of any award!

  22. Sini | my blue&white kitchen April 10, 2014 at 4:10 am · Reply

    I was really sad to see you being removed from the finalists. Your blog is one of my favorite places to visit, Linda. Mistakes do happen and I’m sorry this one affected you. So so sorry.

    But let’s move on to these masterpieces. Yay to macaroons! I’ve never had a sesame version but they look absolutely stunning. I would love to make a batch (or two).


  23. Kathryn April 10, 2014 at 5:00 am · Reply

    I agree with everyone who has said that you’ve handled this whole difficult situation with so much grace and dignity; I have so much respect for you and the way that you’ve been so open and honest about it.

  24. Elle Johnston April 10, 2014 at 9:14 am · Reply

    Oh what a shame about Saveur! I totally voted for you and all! Congratulations on your scrupulous honesty, though. At least you can rest easy on that front.

    Your macaron look beautiful as well. I thought I had hit my macaron-limit but the black sesame twist might pull me back for one last batch!

  25. steph April 11, 2014 at 1:37 am · Reply

    I love that you persevered with your black sesame macarons. Macarons are my nemesis, so in my mind, you win all the awards ;)

  26. Erika April 14, 2014 at 4:00 pm · Reply

    Oh my gosh that is heartbreaking!!! Like really, a travesty. You are one classy lady and in any case, a winner in my book because I LOVE black sesame, nut butter and macaroons, so basically–these are a dream. You’ve created such a gorgeous blog in just 2 short years! I hope you are so proud of yourself :)

  27. Nik@ABrownTable April 14, 2014 at 7:43 pm · Reply

    It sucks on the award but I’ll say it again you are definitely talented and I’ve always admired your work and there’s always next year. BTW, I can’t make macarons to save my life, that black sesame filing sounds amazing!

  28. Laura (Blogging Over Thyme) April 14, 2014 at 9:11 pm · Reply

    Oh my gosh, I am so sorry about your experience with Saveur. You totally deserved a nomination (regardless of whatever that category would be). I would be really heartbroken too! Although, I find it very admirable that you emailed them and let them know their mistake. I wish they would put the definition of the categories up not the site when they ask for nominations, maybe this would’t have happened.

    Anyway, just know that your work is a true inspiration! Particularly, these macarons! Spectacular.

  29. Sarah @ The Woks of Life April 18, 2014 at 6:46 am · Reply

    Hi Linda, This is the first time i’ve wandered onto your site, and I’m so glad I did! I have to tell you that I’m so blown away by these macarons. Like you said, black sesame is super common in a lot of Chinese desserts that I’m familiar with and i LOVE it. I’ve never seen it used in a western dessert before, but this has inspired me to figure out new ways to use it. And the combination of black sesame and peanut butter? Oh man. Looking forward to following you in the future! And maybe getting up the courage to try making these without messing them up. : )

  30. Shelly @ Vegetarian 'Ventures April 18, 2014 at 12:00 pm · Reply

    I give high props to your patience level! I tried macarons once and NEVER again! Also, I would have taken the Saveur removal so hard – you are really awesome for acknowledging it and moving on!

  31. Shirley April 19, 2014 at 7:09 pm · Reply

    Sorry to hear Linda That would have been awesome, and I’m sure you would have gone home with the gold. On a different note, when are you coming back?

  32. Jordy April 22, 2014 at 4:33 pm · Reply

    Did you ever consider maybe leaving yourself in the running, you know, just for the residual traffic? Not that this would be the ethical thing to do…

  33. Sandy April 23, 2014 at 10:06 pm · Reply

    don’t worry, without the ballot, I still managed to find your blog. its like the Chinese saying, no matter how deep is the alley, if your wine is good people will find their way there. I found my way and I am really enjoying your “wine”. Cheers!

  34. Alanna May 2, 2014 at 5:54 pm · Reply

    Oh my goodness, these are just stunning, Linda! And I can imagine how nutty, robust, and not overly sweet they taste. They look exquisite.

    Such a bummer about Saveur. You’ll probably win best food blog ever next year, though. :)

  35. Eva May 13, 2014 at 5:34 pm · Reply

    Wow, I’m so glad I came across this blog! It’s nice to have others trying to do more Asian-Western fusion recipes, and it gave me the confidence to try a black sesame seed only macaron. It made my Chinese friends very happy, and I have now also learned a valuable lesson about “babying” macarons too!

  36. jana June 6, 2014 at 10:22 pm · Reply

    can you replace black sesame seeds with white sesame seeds? thank you!

  37. Simi Jois October 15, 2014 at 2:31 pm · Reply

    This is my first time at your blog, and this is the first post I read and I came here from Saveur. You are an amazing person, the fact that you wrote an email. hats off to you, I really respect you for who you are and I just love your photography. You will find me here a lot…since am following you now.

  38. Hung November 24, 2014 at 10:10 am · Reply

    Oh woah, love this recipe. I’ve been meaning to tackle Macarons and try making them for myself. This may just be my first macaron recipe!

  39. Iris March 2, 2015 at 10:16 pm · Reply

    These macarons look absolutely stunning!! I want try my hand at them tomorrow, but do you think black sesame powder would work the same? I have a surplus of it, and I would love to try and make these!

  40. Sarmishta | handful.haus April 25, 2015 at 5:41 pm · Reply

    Linda, this is the first time on your blog. I got here looking at your amazing imagery on Pinterest and i’m so glad I did! I’ve tried making macarons over the last 3 years at various points and have consistently failed with one aspect or the other, resulting in omlettes generally! I could not believe my eyes today when I got perfect little macarons! It was so very exciting to have finally done it! Thank you so so much for the elaborate instructions, that really helped! I didn’t have a weighing scale and so used cup conversions anyways, but somehow it worked and I’m still in disbelief! I cannot explain how excited I was, that for the first time ever, I got to the stage of piping the filling into these! The only downside was that they were a bit amoebic and some shells cracked but nothing too weird. I’d say they are happily rustic ;)

    Could you tell me why they crack? I am assuming it’s probably air trapped inside and more slamming on the counter may have helped?

    Again, thanks a big giant tonne and I look forward to more of your macaron recipes! :D

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