Because I am in love with anything Tiramisu flavored!
I have big Tiramisu plans for the future! Stay tuned!
These macarons lit a Tiramisu fire inside of me! I want to eat everything Tiramisu!
It’s probably my top favorite Italian Dessert (sorry, Cannoli!).
Maybe I can make a Tiramisu Cannoli! What a great idea you just gave me!
In any case, here is a recipe inspired by this amazing dessert!
The shells of these Tiramisu Macarons have a slight espresso flavor. The filling is a light and fluffy Mascarpone frosting, spiked with Kahlua. And on top, we dust some cocoa powder, you know, classic!
These indulgent bites are probably exactly what you need on the side of your coffee!
If you are intimidated about making macarons, just know that it’s a matter of practice. You are going to have to learn how the batter is supposed to look and feel like.
A lot of resources out there on the internet, and I even wrote an extensive post about the techniques I use to make macarons, you can check it out here.
Just like anything in life, I repeat, it’s a matter of practice.
Practice is the mother of perfection! So get practicing.
I like to enjoy these delicious Tiramisu Macarons with a cup of coffee! Want to join?
If you don’t want to use Kahlua in the filling recipe, simply leave it out and use 1 teaspoon of vanilla extract instead, or you could even substitute for 1 teaspoon of cold brewed coffee.
I hope you liked this recipe for my delicious Tiramisu Macarons. Thank you for reading!
- 3 egg whites 90-120 grams, depends on the size of the egg
- 1/2 cup white granulated sugar 100 grams
- 1 cup almond flour 96 grams
- 3/4 cup powdered sugar 90 grams
- 1/2 teaspoon espresso powder
- 6 oz mascarpone cheese
- 1 cup powdered sugar sifted
- 1/4 cup whipping cream
- 2 teaspoons Kahlua
Tiramisu Macaron Shells
Before you start, get all of your ingredients ready. Prepare a large piping bag, fitted with a large round tip.
- Line two baking sheets with parchment paper or silicon mat.
- Under my parchment, I put a layout with circles that measure about 1 1/2 inches each. That’s how big I like to pipe my macarons.
- Measure out all of your ingredients.
- Now you can finally start.
- Place egg whites and granulated sugar in a heat proof bowl or in a double boiler. Over a pan of simmering water, whisk the whites and sugar until frothy and sugar completely melted. It will take a couple minutes.
- Make sure the bottom of the bowl isn’t touching the simmering water.
- Transfer mixture to the bowl of a stand mixer. (I use my kitchenAid bowl when doing this, because it makes it easier)
- With the whisk attachment, whisk mixture on high speed for a few minutes until stiff peaks are formed.
- Best way to check this is to keep your eye on the whites. Once they get glossy and you start seeing streaks formed by the whisk, it might be time to stop.
- You don’t want to overbeat the mixture at this point, because you don’t want to add too much air to it. Just whisk until stiff peaks have formed.
- Sift powdered sugar, almond flour and espresso powder together.
- Pour into stiff whites.
- Start folding gently forming a letter J with a spatula.
- It’s time to stop folding when the batter is glossy and has a thick and flowing consistency. There are several ways to test this, and you might have to have a couple failed batches before you get this right.
- First, I pick up some batter with my spatula and try to form a figure 8. If the 8 forms without the batter breaking up, that’s one indication that it might be ready.
- Then, I grab a teaspoon of batter and spoon onto my parchment paper or silicon mat.
- If the batter stays stiff and doesn’t spread out a bit, I start folding a little bit more, about 3 folds.
- Test again.
- Once the batter spreads out a bit and starts to look glossy on the parchment paper, I transfer my mixture to the piping bag.
- You don’t want your batter to be too runny either. So be careful not to overmix. It’s always best to undermix and test several times until the proper consistency has been achieved.
- This is the most important part about making macarons in my opinion.
- Once you’ve piped as many 1 1/2” circles as you could, bang the trays against the counter a few times each. This will release air bubbles that are in the batter and prevent your macaron shells from cracking.
- Let your trays sit for a while so the shells will dry out a little bit. I usually leave about 20-40 minutes, depending on how humid the day is. You’ll know they’re ready when you gently touch the surface of a macaron and it seems dry.
- Pre-heat the oven to 325F.
- Bake one tray at a time.
- Bake for 4 minutes, rotate tray.
Bake for 4 more minutes and rotate tray again.
Keep baking the trays for a total of 16-20 minutes each, rotating the tray in between to ensure even baking.
- When baked, the macarons will have a deeper color and formed feet.
- Remove from the oven and bake the other tray.
- Let the macarons cool down before proceeding with the filling.
- While macarons cool down, you can make the filling.
Start by mixing the sifted powdered sugar and mascarpone cheese together with a spatula. Mix until completely incorporated.
Whip cream and Kahlua with an electric mixer, at high speed for about 2 minutes until stiff peaks form. Don't overwhip.
Fold whipped cream and mascarpone frosting together.
- Put filling in prepared piping bag. Pipe a dollop in each macaron and close the sandwich. You are looking for the proportions of 2:1 cookie:filling.