Line 2-3 baking sheets with baking paper.
Sift together the ground almonds and icing sugar to remove any clumps. Blend any leftover mixture then sift again until nothing remains.
Begin beating the egg whites and cream of tartar on low speed. Once the egg whites are very foamy, begin sprinkling in the sugar as you beat. Increase the speed to medium, if necessary, and beat the meringue to stiff glossy peaks. Beat in the sesame paste and black colouring until desired shade.
Add about 1/4 of the almond/sugar mixture and fold until no streaks remain. Continue to add the almond mixture in quarters, folding until incorporated. Be careful not to over-fold the mixture here! As soon as it is mixed, stop.
Pour the batter into a piping bag fitted with a fluted nozzle and pipe rows of batter onto the baking sheets, giving them space to spread (if you’re unsure about your piping skills, make a template on baking paper by tracing around a shot glass).
Tap the pan on the counter to bring up any air bubbles and quickly pop them with a toothpick.
Allow the cookies to rest on a level surface for 30-60 minutes until they are no longer tacky to a light touch – the skin is very important as it is what gives the macaron it’s shape.
While they rest, place an oven rack in the lower 3rd of your oven and preheat to 150C (130C if you’re using a fan-forced oven).
Bake the cookies, one tray at a time, for 16-20 minutes.
Make the ganache by heating the cream until just simmering. Pour over the white chocolate and stir until melted then stir in the liqueur and colouring. Allow to set until spreadable.
Sandwich the macarons together with the ganache.Recipe reprinted with permission of TheKateTin. To see more recipes, click here.