📖 Instructions

1. In a large bowl, whisk together the egg whites and cream of tartar until soft peaks form.
2. Gradually add the granulated sugar while continuing to whisk until stiff, glossy peaks form. (If you're like me, you'll probably end up with some sugar crystals stuck to the side of the bowl - just wipe them away!).
3. In a separate bowl, sift together the almond flour, powdered sugar, and kimchi powder. Gently fold the dry ingredients into the meringue until just combined. (Don’t overmix! I speak from experience…)
4. Transfer the batter into a piping bag fitted with a round tip. Pipe small rounds onto macaron mats, leaving some space between them.
5. Let the piped macarons sit at room temperature for 30-60 minutes, or until a skin forms on the surface. (This is called 'skinning', and it helps prevent cracks!)
6. Preheat the oven to 300°F (150°C). Bake the macarons for 12-15 minutes, or until they are firm to the touch. (Be careful not to overbake).
7. Let the macarons cool completely on the mats before carefully peeling them off.
8. While the macarons are cooling, prepare the black sesame filling. In a small bowl, whisk together the black sesame paste, powdered sugar, and a pinch of salt until smooth and creamy.
9. Once the macarons are completely cool, carefully pair them up by size and shape. Pipe a generous amount of the black sesame filling onto one macaron, and top with another macaron to create a sandwich.
10. Store the assembled kimchi macarons in an airtight container in the refrigerator for up to 3 days. Enjoy!
11. Optional: Garnish the macarons with some extra black sesame seeds or a sprinkle of kimchi powder for an extra visual appeal (I like to get a little fancy sometimes).