4 tablespoons black sesame seed milled to a coarse grain (consistency of sea salt)
1 tablespoon sesame oil
4 egg whites
3 egg yolks
1 cup white flour
1/2 cup white granulated sugar
Directions:
In a medium mixing bowl, combine the milled black sesame seeds with the sesame oil. Mix in the egg whites egg yolks, sugar and flour until the dough is smooth. Pour the dough in a gourmet whip canister and charge with 4 N2O charges shaking after each charge. Let the dough rest in the fridge for at least 3 hours.
Spray either mug, paper cup or silicon muffin cups with non-stick cooking spray (not required for silicon muffin cups). Using the gourmet whip canister fill about 1/3 to 1/2 of the mug, paper cup or silicon muffin cups with the black sesame foam. Place 2-3 cups in a microwave for 40 seconds to 1 minute on high.
Remove the cup from the microwave and allow to cool. Remove from cup and serve. I served with a matcha green tea, powdered sugar and cream cheese frosting.
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