Black Sesame No-Face Macarons (Kaonashi カオナシ from Spirited Away)

Black Sesame Kaonashi Macarons

Inspired by the Studio Ghibli movie 'Spirited Away' these macarons are based off the character No-Face. Filled with a cream cheese black sesame buttercream these macarons are cute and a little spooky, perfect for halloween!



Macaron Shell

  • 100 g Almond meal
  • 88 g Powdered/confectioners sugar
  • 75 g Egg whites
  • 75 g Sugar
  • Black gel/powder colouring
  • 30 g Compound white chocolate
  • Black, purple and pink powder/oil based food colouring

Black Sesame Cream Cheese Buttercream

  • 65 g Cream cheese
  • 95 g Unsalted butter, room temperature
  • 40 g Roasted black sesame seeds
  • 50 g Sugar


Macaron Shell

  1. In a medium sized bowl sieve the almond meal and powdered sugar together
  2. In a large clean bowl add the egg whites, and using an electric mixer beat until foamy
  3. Slowly add the sugar and beat until stiff peaks
  4. Fold the sieved almond meal and powdered sugar into the meringue in 2-3 additions, scraping around the bowl and down the centre
  5. Remove half of the batter and colour black with gel/powder colouring
  6. Continue folding both the black and white mixture until you notice that the lines that form when the batter falls back into the bowl slowly start to disappear (about 20 seconds after the batter falls back in the bowl, be careful not to overmix)
  7. Transfer to two piping bags fitted with a round tip
  8. Using the black batter pipe out a small oval, then pipe a circle of white batter on top of the black oval
  9. Allow to dry for 1-2 hours*
  10. Bake in a preheated oven at 140°C for [cooked-timer minutes=”15″]15 Minutes[/cooked-timer], or until they do not wiggle when moved
  11. Remove from oven and let cool
  12. Melt compound white chocolate, divide into three bowls and colour each pink, black and purple**
  13. Fill a small piping bag with each and pipe on the face, allow to dry

Black Sesame Cream Cheese Buttercream

  1. In the bowl of a food processor blend the sugar and black sesame seeds together until a smooth paste forms
  2. Beat the cream cheese until smooth
  3. Add the unsalted butter and using an electric mixer beat on medium speed until fluffy and paler in colour
  4. Add the black sesame sugar paste and continue beating until fully combined
  5. Transfer to a piping bag and fill the macarons
  6. Place in an airtight container and allow to mature overnight


*drying time will differ depending on your climate, make sure that the macarons are dry to the touch before baking

**compound chocolate doesn't need to tempered, it will also dry quickly so you may need to remelt the chocolate in between each addition of detail