Since my last post, I have been craving for black sesame ice cream and I was planning to make some this weekend. However, I woke up Saturday morning and decided it was too cold to make a trip to buy heavy whipping cream. I still wanted black sesame so I made black sesame ladyfingers.
Oh my gawd. I definitely stumbled onto something wonderful. Theses are intense tiny bite size snacks that taste great by themselves or dipped in a latte. These would also make a wonderful base for a black sesame tiramisu. New idea brewing? We'll see...
Black Sesame Ladyfingers
basic recipe adapted from Joy of Baking
1 egg, separated
14g black sesame seeds
dash of vanilla extract
pinch of cream of tartar
22g cake flour
- Toast and grind black sesame seeds using a mortar/pestle until it is a fine powder and oil is being secreted. Set aside.
- Preheat oven to 350°F.
- Beat yolk and 9g sugar until thick and pale. Add vanilla and black sesame until mixed.
- Whip egg white until foamy, add cream of tartar. Continue whipping until soft peaks are formed and gradually add sugar. Continue whipping until thick and glossy (firm peaks).
- Sift flour on top of yolk mix. Add 1/3 of egg whites. Gently fold until incorporated. Add another 1/3 and fold. Add last 1/3 and fold.
- Line baking sheet with parchment paper. Pipe ladyfingers into 3/4 inch by 3 inches sizes. Space them 1 inch apart. Sprinkle powdered sugar on top.
- Bake for 10 minutes or until lightly brown around the edges and still spongy to the touch.
- Let it cool for a couple of minutes on the cookie sheet then move the ladyfingers to cool on the cooling rack.