Black Sesame Macarons With A ‘nutter Butter’ Filling
Medically reviewed by Christiana George Updated Date: June 8, 2023
Well hello. Aside from the usual excuses about being busy, blah blah blah, this past week has been something else. Some of you may be aware that I was made a finalist in Saveur’s Best Food Blog Awards, then removed from the ballot, all within a few days. I thought I’d explain what happened.
I started this blog in June of 2012, and was thus surprised to see that I’d been nominated in the Best New Blog category. Finalists find out the same time as everyone else—when Saveur announces online that the ballots are officially open—so bloggers don’t get the chance for input before everything goes public. After checking the official category definitions, which states that a ‘new blog’ is one started in 2013, I emailed one of the editors to let her know of the error. A few days later, she got back to me, apologizing for their mistake and informing me that they’d had to remove me from the ballot.
I won’t pretend I wasn’t upset, mostly by the initial mistake that landed me in the situation to begin with. A simple fact-check would’ve prevented it. But, it would’ve felt wrong to keep up the misconception, so ultimately I guess I ‘did the right thing’, as cheesy as that may sound. I was a bit crushed to see the blank spot on the ballot where my blog had been listed. The finality is always a bit hard to accept, I guess.
In any case, Saveur did apologize profusely, so I can’t hold a grudge. (And I sooo wanted to. I’m a good grudge-holder—blame it on my overly-principled nature.) And my private drama doesn’t make the award any less awesome and prestigious. So guys, if you haven’t voted yet, there’s still time! Let’s honor those whose efforts liven up the food media world and make it way more exciting than it has any right to be!
Moving on now. While traditional macarons are made with almonds, you can swap out the nut for any other nut or seed without having to change up quantities or technique (although I’m wondering if macadamian nuts might behave differently because they’re so oily? Not sure.) But since macarons are a bitch to get right in the first place, don’t think these sesame seed versions were a breeze to pull off, because they weren’t.
They are, actually, the product of a year of trying, off and on, over and over. In fact, I finally had to take an official black sesame macaron hiatus after my last attempt flopped back in November. I knew it wasn’t the sesame seed part that was stumping me; I’d somehow just lost my macaron-making mojo. But something—perhaps this burgeoning feeling of fresh starts brought on by spring—reinvigorated me, so I once again picked up my floppy spatula and piping bag and got to it.
I don’t know what changed this time—maybe I picked up some common sense this winter—but I finally made the effort to get to the root of the problem. Too often in the past, I found myself simply hoping for the best as I tossed trayfuls of these liquid gremlins into the oven. That’s a pretty defeatist way of looking at a baked good. Sure, there are lots of things out of one’s control, but a composite of sugar, ground seeds, and egg white? No way. It can and must be vanquished.
In the end, getting them to come out perfectly (and I mean perfectly – not a crack in two entire trayfuls!) came down to the placement of the racks in the oven (which heats unevenly; I had to scoot the trays away from the hot corner in the back right) and my ‘macaronage’—the method of mixing together the whipped egg whites and sugar/ground nut mix. About the macaronage, I’ve said this before, but guess who doesn’t learn her own lessons? Don’t baby your batter. The egg whites need to be deflated quite a bit or you’ll get lots of little cracks on the surface of your macarons, effectively ruining an entire batch that you’ll then have to force your family to eat, because you’ll be too embarrassed to share them with anyone else. (Have you seen a cracked macaron? It is a sad sight.)
You have no idea how triumphant I felt when I peeked into the oven mid-bake to discover perfect-looking macarons. I did a little jig in the kitchen.
I’d wanted to pair the black sesame with peanut, which is a fairly common combination in Chinese desserts, but didn’t want the filling to veer in the direction of frosting-sweet. The peanut flavor had to come through. Enter Nutter Butter filling, which I always remember as being aggressively peanut-y without tasting overly-processed. Maybe I’m remembering a different version of Nutter Butters as you, but whatever the case, this Thomas Keller version (think Bouchon Bakery) tasted and looked exactly like how peanut butter filling should. The childhood version, flecked with salt and nostalgia. It’s okay if you want to eat it with your fingers. I did.
Once the macarons comes together, the presentation is very striking (if I do say so myself). But, resist eating too many! You must give them a day to ‘bloom’, let the flavors of the shells and filling meld together. Only then can you truly enjoy the essence of the so-temperamental, but so-worth-it French macaron.
BLACK SESAME MACARONS
Makes 20 macarons
Adapted from BraveTart
Sorry to confuse you, but I use weight measurements when making my macarons for the extra precision, and I highly recommend you do too if you’re not already. Also, the Nutter Butter filling makes a tad more than is needed—for me at least. Its peanut flavor is strong, so be careful not to drown out the delicate taste of the macaron shells. I’d sandwich leftover filling between Ritz crackers or something just as salty.
Ingredients:
- 58 grams black sesame seeds
- 115 grams powdered sugar
- 2 egg whites
- 36 grams granulated sugar
- 1/4 tsp salt
- A few drops gel food coloring in black
Directions:
Preheat your oven to 300 degrees F. Line two baking sheets with parchment paper.
Grind the confectioners sugar and sesame seeds in a food processor until fine (this will take awhile, about 3 minutes, as the sesame seeds are harder to grind up), then sift the mixture into a bowl. Most of it should go through, but if a lot doesn’t, toss it back in the food processor and grind for another minute or so.
In the bowl of a stand mixer with the whisk attachment affixed, add the egg whites and sugar. Turn the mixer on to power level 4 and whisk the mixture together for 3 minutes. Next, turn the power up to 7 and whisk an additional 3 minutes. Turn the power up to 8 and whisk an additional minute or two. By now, there should be a stiff meringue in the bowl. Stop the mixer and add a few drops of coloring at this point and turn the mixer back on to the highest speed, whisking for an additional minute to incorporate the color. Knock the meringue that’s trapped in the whisk back into the bowl.
Now, add the sesame seed mixture into the bowl all at once. I’ll reference Stella’s instructions again:
Use both a folding motion (to incorporate the dry ingredients) and a rubbing/smearing motion, to deflate the meringue against the side of the bowl.
The dry ingredients/meringue will look hopelessly incompatible at first. After about 25 turns (or folds or however you want to call “a single stroke of mixing”) the mixture will still have a quite lumpy and stiff texture. Another 15 strokes will see you to “just about right.” Keep in mind that macaronage is about deflating the whites, so don’t feel like you have to treat them oh-so-carefully. You want to knock the air out of them.
You don’t need to be too gentle with the batter. By the time it’s ready, its consistency will be runnier than you’d think, closer to pancake batter than cake batter.
Fill a pastry bag with the batter. You can use a pastry bag with just a coupler, or with a tip. I used an Ateco 806 tip. Pipe your shells onto the parchment-paper lined baking sheets, a little more than a quarter (US currency) in size (about 2 cm. or 1 inch), spacing them about 1 inch apart.
When you’re done piping, pick up the pan and whack it down hard against your counter. Do this another time, then rotate the pan 90 degrees and do the same thing twice. You might see tiny air bubbles appear on the top of the rounds, a good sign because they could be potentially damaging if buried within the batter. Repeat with the other pan. Now leave the pans alone for half an hour—they’ll develop armor (a skin) during this time to protect them in the oven.
Slide the pans into the oven and bake for about 15 minutes, at which point the shells should be able to be cleanly picked off the parchment paper.
Let the shells come to room temperature, then fill your macarons with the peanut butter filling (recipe below). It’s quite thick, so a spoon should work just fine.
‘NUTTER BUTTER’ FILLING
Adapted from Bouchon Bakery
Ingredients:
1/2 cup smooth salted peanut butter
roughly 3/4 cup powdered sugar
1/4 cup (1/2 stick) butter, room temperature
pinch or two of Maldon salt
Directions:
Cream together all the ingredients in a stand mixer. Taste for sweetness, and add more powdered sugar or salt as needed.
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Are Feta Cheeses Acidic? pH and Health Implications
Have you ever taken a bite of feta cheese and wondered about its tangy, sharp flavor? That distinct taste comes from its acidity, which is a direct result of how it’s made. But what does it mean for food like feta to be acidic? And how does that acidity affect your health?
Feta cheese is a popular dairy product, often celebrated for its crumbly texture and bold flavor. It’s a key ingredient in Mediterranean cuisine, adding depth to salads, pastries, and dips. However, as people become more health-conscious, questions about the pH levels of the foods they consume—including feta cheese—are becoming more common.
In this article, we’ll explore the pH of feta cheese, what makes it acidic, and how that acidity impacts both flavor and health. You’ll also learn how feta compares to other cheeses and how to enjoy it in a balanced diet. Let’s dive in!
Are Feta Cheeses Acidic?
Yes, feta cheese is acidic, and this acidity is a defining characteristic of the cheese. Feta has a pH range of about 4.4 to 4.6, placing it firmly in the acidic category. This tangy cheese owes its acidity to the fermentation process and the brine solution it is stored in.
The acidity in feta not only contributes to its unique taste but also acts as a natural preservative. This explains why feta can remain fresh for weeks when properly stored in its brine. But why is it important to understand whether feta cheese is acidic? Acidity affects more than just taste—it can influence how the cheese interacts with your body, especially if you have conditions like acid reflux or are focused on balancing your diet.
In the sections below, we’ll take a closer look at what acidity means in food, how feta’s acidity compares to other cheeses, and what health implications it might have.
What Is Acidity in Food?
Acidity in food plays a significant role in its flavor, preservation, and how it interacts with your body. Foods are classified as acidic, neutral, or alkaline based on their pH level, which is a measure of hydrogen ion concentration.
The Role of pH in Food Acidity
The pH scale ranges from 0 to 14:
- Acidic: A pH below 7 indicates acidity. Examples include lemon juice (pH 2), vinegar (pH 3), and yogurt (pH 4.5).
- Neutral: A pH of 7 is neutral, like pure water.
- Alkaline: A pH above 7 indicates alkalinity, such as baking soda (pH 9) or spinach (pH 8).
Acidity in food isn’t just about numbers. It impacts taste, with acidic foods often being tangy or sour. Acidity also contributes to preservation. Foods with lower pH levels are less hospitable to bacteria and spoilage.
Acidic vs. Alkaline Foods
Here’s how common foods are classified based on acidity:
- Acidic Foods: Citrus fruits, tomatoes, vinegar, and most cheeses, including feta.
- Neutral Foods: Most carbohydrates like rice and bread fall near the neutral range.
- Alkaline Foods: Leafy greens, cucumbers, and avocados help balance acidic foods in your diet.
Balancing acidic and alkaline foods is crucial for overall health. Overconsumption of acidic foods might lead to issues like acid reflux or dental erosion.
Author Tip: Is Cottage Cheese Safe for Acid Reflux?
The pH of Feta Cheese: Is It Acidic or Alkaline?
When it comes to cheeses, feta stands out not just for its bold flavor but also for its acidity. So what exactly makes feta cheese acidic?
Factors Influencing Feta Cheese Acidity
- Fermentation: The lactic acid bacteria used in feta production ferment lactose (milk sugar) into lactic acid. This process lowers the pH, creating the tangy flavor we associate with feta.
- Brining Process: Feta is traditionally stored in a salty brine, which maintains its low pH and extends its shelf life.
- Milk Source: Traditional feta is made from sheep or goat milk, both of which have slightly different nutrient profiles than cow milk. The milk’s composition can influence the final pH of the cheese.
Comparison of Feta and Other Cheeses
Feta’s acidity sets it apart from many other cheeses. Here’s how it compares:
| Cheese Type | pH Range | Acidity Level |
| Feta | 4.4-4.6 | Highly Acidic |
| Cheddar | 5.0-5.5 | Moderately Acidic |
| Brie | 6.4-6.8 | Slightly Acidic |
| Mozzarella | 5.0-5.2 | Moderately Acidic |
Feta’s low pH gives it a sharper flavor compared to milder cheeses like mozzarella or cream cheese.
Health Effects of Eating Acidic Cheeses
Eating acidic cheeses like feta can have both positive and negative impacts on your health. While its tangy flavor and nutrient profile make it a popular choice, the acidity of feta may not be suitable for everyone. Your body’s response depends on your health conditions, dietary habits, and the amount of feta you consume. Let’s take a closer look at how acidic cheeses like feta can affect your health, particularly your digestive system.
Does Feta Cheese Impact Digestive Health?
Feta cheese can influence digestive health in various ways, depending on the individual’s tolerance to dairy and acidic foods.
Positive Effects:
- Probiotic Benefits:
Feta cheese contains beneficial probiotics, such as Lactobacillus plantarum, which form during the fermentation process. Probiotics are known to enhance gut health by balancing the intestinal microbiota, reducing inflammation, and promoting better digestion. A study published in Frontiers in Microbiology (2017) highlighted the role of Lactobacillus plantarum in improving gut health and reducing symptoms of irritable bowel syndrome (IBS). - Easier Digestion:
Unlike cheeses made from cow’s milk, feta is traditionally crafted from sheep or goat milk, which has smaller fat globules and lower lactose content. This makes feta easier to digest for individuals with mild lactose intolerance. Research from Advances in Food and Nutrition Research (2014) supports the idea that sheep and goat milk proteins are less likely to trigger digestive issues compared to cow milk. - Support for Immune Function:
The probiotics in feta may not only aid digestion but also support immune function by enhancing the gut’s natural defense mechanisms. Healthy gut bacteria are linked to a stronger immune system, according to findings in Nature Reviews Immunology (2016).
Negative Effects:
- Potential Trigger for Acid Reflux:
For individuals with gastroesophageal reflux disease (GERD) or acid reflux, consuming acidic foods like feta cheese may exacerbate symptoms. The combination of acidity and high-fat content in cheeses can relax the lower esophageal sphincter, allowing stomach acid to flow back into the esophagus. A study in the World Journal of Gastroenterology (2014) noted that fatty and acidic foods are common triggers for reflux symptoms. - Dental Enamel Erosion:
Acidic foods, including feta cheese, can contribute to dental enamel erosion if consumed excessively. The low pH of feta can create an acidic environment in the mouth, weakening the enamel over time. This effect can be compounded by insufficient oral hygiene or frequent consumption of other acidic foods and beverages. The American Dental Association (ADA) advises rinsing your mouth with water after consuming acidic foods to mitigate this risk. - Salt Content and Digestive Stress:
Feta cheese is stored in brine, which significantly increases its salt content. High sodium levels can strain the digestive system and may contribute to bloating or water retention, particularly in individuals sensitive to salt. Excess sodium intake has also been linked to hypertension and kidney issues, as noted in research from the Journal of Clinical Hypertension (2016).
Recommendations for Digestive Health:
To enjoy feta cheese while minimizing potential negative effects:
- Pair with Alkaline Foods: Balance the acidity of feta by pairing it with alkaline foods like leafy greens, cucumbers, or quinoa. This not only neutralizes acidity but also provides additional nutrients.
- Moderate Portion Sizes: Consuming feta in moderation reduces the risk of aggravating acid reflux or increasing sodium intake. A serving size of 1–2 ounces is generally sufficient.
- Choose High-Quality Feta: Opt for authentic feta made from sheep or goat milk for its superior digestibility and probiotic content.
By understanding how acidic cheeses like feta interact with your body, you can enjoy their unique flavors while maintaining good digestive health.
Recipe: Ham, Cheese, and Vegetable Pie
Balancing Acidic and Alkaline Foods
To enjoy feta cheese without overloading your diet with acidic foods, pair it with alkaline ingredients. For example:
- Add feta to salads with spinach, arugula, and cucumbers.
- Use it as a topping for quinoa or roasted vegetables to balance the acidity.
- Pair it with whole grains like farro or barley for a complete and balanced meal.
FAQs About Feta Cheese Acidity
1. Is feta cheese safe for people with acid reflux?
Feta cheese can worsen acid reflux in some individuals due to its acidity. It’s best to consume it in moderation and pair it with alkaline foods.
2. How does feta compare to other cheeses in acidity?
Feta is one of the more acidic cheeses, with a pH of 4.4–4.6, compared to cheddar (5.0–5.5) or brie (6.4–6.8).
3. Can rinsing feta cheese reduce its acidity?
Rinsing feta underwater or soaking it in milk can reduce its saltiness, but has little effect on its acidity.
4. Is feta cheese healthy despite its acidity?
Yes! Feta is rich in calcium, protein, and probiotics, making it a nutritious choice when consumed as part of a balanced diet.
5. Does feta cheese taste tangy because of its acidity?
Absolutely. The tangy flavor of feta is directly related to its acidic pH and fermentation process.
Conclusion
Feta cheese’s acidity is a defining characteristic, contributing to its unique taste and long shelf life. While it is one of the more acidic cheeses, it also offers numerous health benefits, from probiotics to essential nutrients. By understanding its pH and pairing it with alkaline foods, you can enjoy feta as part of a balanced and health-conscious diet. Whether sprinkled on salads or baked into dishes, feta’s tangy flavor continues to make it a favorite in kitchens around the world.
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