Darling’s Black Sesame Madeleines

And as promised, here’s another madeleine recipe! This time, it’s a black sesame madeleine with homemade black sesame powder! The black sesame adds a nutty and floral flavor that’s subtle and elegant. I love gifting these madeleines because they’re an uncommon flavor, and who doesn’t love a surprise?

This recipe is very similar to my matcha madeleine recipe, and you can basically swap out the matcha for the homemade black sesame powder. For more reference pictures, check out the matcha recipe!

Let’s get started!

Ingredients	Measurements
Eggs	2
Salt	A large pinch or 1/4 teaspoon
White Caster Sugar	100g
Baking Soda	1/3 of a *1/2 teaspoon (Fill a 1/2 tsp 1/3)
All Purpose Flour	110g
Unsalted Butter	115g
Black Sesame Seeds	1/2 Cup to blend, 3 tsp in butter, 1 tsp in batter

Step 1: Pour your black sesame seeds into a blender/food processor and blend until they’re fine. This black sesame seed powder can be kept in the fridge. I personally recommend using it within the week for optimal freshness.

Step 2: Put your stick of butter and 2 tsp of black sesame seed powder into a microwave-safe cup and melt it in the microwave for 1 minute. Afterward, place the melted butter into the fridge to cool it down.

By microwaving the black sesame seed powder with the butter, you help release the flavors into the butter, contributing to a deeper more nuanced flavor.

Step 3: Crack your eggs into your mixer with the sugar, salt, and 1 tsp of black sesame powder.

Beat the mixture on high (level 10 on my KitchenAid) for approximately 2 minutes (5 minutes if you’re using an electric hand mixer) until everything is fully mixed and the batter is lightly frothy on top.

Step 4: Sift in your flour and baking soda and fold them into the batter until there are no more pockets of dry ingredients.

Step 5: Pour in your melted black sesame butter in three parts, making sure to incorporate the butter into the batter before pouring in more butter.

Step 6: Place the batter into the fridge for 30 minutes to an hour; this will let the batter fully incorporate and form the classic madeleine bump easier.

Step 7: Grease your madeleine pan with butter, put a moderate scoop of the cooled batter into the mold, and bake for 7 to 10 minutes (depending on your oven) at 190C/375F degrees.