History remembers Jeanne de Clisson as the Lioness of Brittany—a woman who, when pushed to the brink, painted her fleet black, dyed her sails blood-red, and hunted the English Channel for vengeance. Her story is dark, striking, and entirely unapologetic.
So, when it came time to design a dessert worthy of her legacy, standard pastel pinks and sweet vanilla buttercreams simply wouldn’t do.
Introducing the “Ma Vengeance” Macarons.
These aren’t your average dainty tea-party treats. With a stark, dramatic contrast of crimson red shells and an obsidian-black filling, these macarons look just like the fleet that struck terror into the hearts of 14th-century sailors. But the real surprise lies in the flavor. Instead of relying entirely on artificial dyes for the filling, we’ve used rich, toasted black sesame paste to create a naturally jet-black buttercream. It’s nutty, slightly smoky, and provides a complex depth of flavor that balances the sweet almond shells perfectly.
Ready to bring a little pirate queen energy into your kitchen? Let’s fire up the oven.

If you are not a fan of the earthy flavor of black sesame, or if you simply want a crowd-pleasing option that is a bit more conventional for your dessert platter, swapping the sesame paste for a rich dark chocolate ganache is the perfect alternative.
By opting for a high-quality chocolate with a high cocoa percentage, you can still easily capture that dramatic, midnight-black look for your filling with just a drop or two of black gel food coloring. The deep, velvety bitterness of the chocolate contrasts beautifully with the sweetness of the blood-red almond shells, giving you a decadent, luxurious treat that keeps all of the high-seas drama without sacrificing a single bit of classic, universally loved flavor.
Conclusion: The Spoils of War
There is something incredibly satisfying about mastering the French macaron method, but it is even better when the end result looks like a work of historical fiction brought to life. The deep, earthy nuttiness of the black sesame filling cuts through the sweetness of the meringue, making these as sophisticated in flavor as they are striking on a display platter.
Just remember the golden rule of the Ma Vengeance: patience is a virtue. Letting these mature in the refrigerator for 24 hours allows the shells to absorb the moisture from the filling, giving you that perfect, melt-in-your-mouth texture. It’s a lesson Jeanne herself knew well—sometimes, the best things are worth waiting for.


































