I got in the halloween spirit last week and baked a few batches of appropriately-colored treats. I repeated the pumpkin pie macarons of last year, and also tried out black sesame and chai tea versions of my favorite cookie. They were a huge hit, and in spite of the overload of food coloring necessary to tint them a dramatic black, the sesame macarons are a new favorite of mine. To make them, I slipped couple tablespoons of ground sesame seeds in the batter and a teaspoon of tahini in my favorite mascarpone frosting. A sprinkle of black sesame seeds graced the top of each cookie. The chai tea macarons got a good dose of cardamom, cinnamon, nutmeg, and cloves, and a frosting that was flavored with black tea. I love adding new flavors to my macaron repertoire.