Death Star Black Sesame and Chocolate Macarons

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

Elegant black macarons filled with a rich dark chocolate ganache, inspired by the iconic Death Star sphere. This french-inspired pizza ready in about 78 minutes pairs powdered sugar, almond flour, large egg whites for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup powdered sugar
• 3/4 cup almond flour
• 3 large egg whites
• 1/4 cup granulated sugar
• 1 tbsp black sesame powder
• 4 oz dark chocolate (70% cacao)
• 1/4 cup heavy cream
• 1 tbsp unsalted butter

Instructions

1. Step 1: Sift together 1 cup powdered sugar, 3/4 cup almond flour, and 1 tablespoon black sesame powder into a bowl to remove lumps.
2. Step 2: In a clean mixing bowl, beat 3 large egg whites with an electric mixer on medium speed until foamy, then gradually add 1/4 cup granulated sugar and continue beating until stiff, glossy peaks form.
3. Step 3: Gently fold the sifted dry ingredients into the egg whites in three additions, mixing carefully until the batter flows slowly off the spatula in ribbons.
4. Step 4: Transfer the batter to a piping bag fitted with a round tip and pipe 1.5-inch circles onto parchment-lined baking sheets, tapping the sheets gently to release air bubbles.
5. Step 5: Let the piped macarons rest at room temperature for 30-45 minutes until a skin forms and they are no longer sticky to touch.
6. Step 6: Preheat oven to 300°F and bake the macarons for 15-18 minutes until set and easily lifted off parchment; cool completely.
7. Step 7: For the ganache, heat 1/4 cup heavy cream in a small saucepan until just simmering, then pour over 4 ounces chopped dark chocolate. Let sit 2 minutes, then stir until smooth.
8. Step 8: Stir in 1 tablespoon unsalted butter until glossy; cool until thickened but spreadable.
9. Step 9: Sandwich pairs of macaron shells with a teaspoon of ganache, pressing gently to spread evenly.
10. Step 10: Refrigerate assembled macarons for at least 1 hour before serving to meld flavors.