Tiramisu Macarons
Hello friends! These Tiramisu Macarons were one of the first macaron recipes on the blog, first published about 2 years ago. And today it’s getting a huge makeover, including a video showing you exactly how to make these delicious macarons!
You can check out the video showing how to make these macarons here on this page or on my Youtube Channel (click here to be directed to my Youtube).
These Tiramisu Macarons taste just like Tiramisu, but even better because they’re in macaron form!
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The shells are flavored with espresso powder, and dusted with cocoa powder.
And for the filling, we have a delicious Mascarpone cream, spiked with Kahlua. And if you don’t want to add Kahlua, feel free to add coffee extract, or vanilla extract instead.
Make sure to watch the video to see how these Tiramisu Macarons were made. Videos are so important when making macarons, because you get to see what the batter is supposed to look like.
Which is why I have been updating so many Macaron videos to my Youtube Channel. Because I want to add the most value possible to my readers and followers, and fellow macaron bakers!
If you are learning how to make macarons, or are looking to perfect your technique, there are no better ways to do it than to get as much knowledge as you can, through reading blog posts, watching videos, joining macaron Facebook groups, and of course, practicing a lot.
There is one major update to this recipe, besides the fact that it contains a video and new recipes, and it’s in the method for making the filling.
A few reviews below claim the filling was runny or soupy, so I fixed it for you!
Please read the tips below, the notes on the recipe card down below, and the recipe itself.
- First of all, make sure that the heavy cream and mascarpone cheese are super cold. If they aren’t cold, the frosting will be soupy.
- Don’t overwhip the heavy cream, or it will separate and curdle, and the frosting won’t firm up.
- Pipe immediately after you make it. The piped frosting will last for quite a few days in the fridge, but the frosting itself will lose some of its structure if left in the bowl un-piped.
I hope these tips are helpful! And also, if you are looking for tips on how to make macarons, make sure to read some of my posts, I am always writing different tips, and valuable information that has helped me a lot in my own macaron journey.
For more macaron recipes, please visit my Macaron category page. I have over 70 macaron recipes, probably even more by the time you read this. Lots of amazing ideas of fillings, and flavor combos!
Here are some more macaron ideas you might enjoy. Click on the recipe names to be directed to the blog posts:
- Oreo Macarons
- Chocolate Caramel Macarons
- Banana Macarons
- Vanilla Bean Macarons
- Coffee Macarons
- Earl Grey Macarons
- Caramelized White Chocolate Macarons
To name a few. Check out the full list here.
Here are some of the Macaron products I use. Click on the following images to check out the links of the products on Amazon.
These are the containers I use to store my macarons in the fridge, or in the freezer (though, I don’t recommend freezing these Tiramisu Macarons because of the filling).
I use these piping bags. They are super sturdy.
I use this food coloring, even though I didn’t use any food coloring in these Tiramisu Macarons, but if you would like to use any, please go for the gel food coloring such as the following.
Thanks for reading my blog, if you make this recipe please tag me on instagram, and leave me a review below! It really helps me out, and other readers as well.
Tiramisu Macarons
Ingredients
Tiramisu Macarons
- 100 grams egg whites (3.5 oz)
- 100 grams white granulated sugar (3.5 oz)
- 105 grams almond flour (3.7 oz)
- 105 grams powdered sugar (3.7 oz)
- 1/2 tsp espresso powder
- 1 tbsp cocoa powder
Mascarpone Filling
- 1/4 cup whipping cream (60 ml) very cold!
- 6 oz mascarpone cheese (3/4 cup) cold
- 1 cup powdered sugar sifted (125 grams, 4.4 oz)
- 2 tsp Kahlua
Instructions
Tiramisu Macaron Shells
- Before you start, get all of your ingredients ready. Prepare a large piping bag, fitted with a large round tip. Set aside.
- Line two baking sheets with parchment paper or silicone mat.
- I use a baking mat with the macaron template already in it. You can make your own or print it from the internet, and just place it under silicone mat, or parchment paper. I recommend using a silicone mat.
- Measure out all of your ingredients.
- Sift powdered sugar and almond flour together.
- Set it aside.
- 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. You can test by touching the mixture between your fingers, and if you feel any sugar granules just keep whisking mixture over the water bath.
- Make sure the bottom of the bowl isn’t touching the simmering water.
- Also, don’t overheat the sugar syrup, this may cause issues down the line, such as wrinkly macarons.
- Transfer mixture to the bowl of a stand mixer.
- With the whisk attachment, start whisking mixture on low for about 30 seconds, then gradually start increasing speed to medium. Whisk on medium for one to two minutes, until mixture is white and starting to become fluffy. Raise speed to high 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.
- Whisk until stiff peaks have formed. When you pull your whip up, the peak should be shooting straight up, it shouldn’t be falling to the side.
- Pour sifted powdered sugar and almond flour into stiff whites.
- Start folding gently forming a letter J with a spatula.
- Add the food coloring at this point, if using.
- How to know when to stop folding the batter: 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.
- First, I pick up some batter with my spatula and try to draw a figure 8 with the batter that is dripping off the spatula. If you can form several 8 figures without the batter breaking up, that’s one indication that it might be ready.
- There’s another test you can do. I call it the Teaspoon test.
- Grab a teaspoon of batter and spoon onto the parchment paper or silicon mat. Wait a minute to see how it behaves.
- If the batter stays stiff, forming a point 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 and smooth on top, on the parchment paper, transfer it 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.
- The best way I can describe this stage being perfect is when you hold the spatula with batter on top of the bowl and the batter falls off the spatula slowly but effortlessly. The batter will keep flowing off the spatula non-stop, but not too quickly.
- At the very end, I added the espresso powder and gave it a quick mix (just one fold). That's because I wanted the shells to have a speckled look with the espresso powder. If you want to, you can add the espresso powder together with the almond flour and powdered sugar, but then the espresso powder will dissolve and the shells will be brown, which is also pretty, but I went for the speckled look.
- Transfer the batter to the piping bag.
- Place the piping bag containing both batters directly 90 degrees over the center of each macaron template. Apply equal pressure and carefully pipe for about 3 seconds, and then quickly pull the bag up twisting slightly.
- Once you’ve piped as many circles as you could, bang the trays against the counter a few times each.
- Use a toothpick to pop any air bubbles in the surface of the shells.
- Before the macarons drying, dust some cocoa powder on top of the shells with the help of a sifter.
- Let the macaron trays sit for a while so the shells will dry out. 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 and doesn't stick to your finger.
- Pre-heat the oven to 300ºF.
- Bake one tray at a time.
- Bake for 5 minutes, rotate tray.
- I bake each tray for about 18 minutes.
- When baked, the macarons will have a deeper color and formed feet. If you try to move a macaron, it shouldn’t feel jiggly. If the macaron is still jiggly, keep baking.
- Remove from the oven and bake the other tray.
- Let the macarons cool down before proceeding with the filling.
Mascarpone Filling
- While the macarons cool down, you can make the filling.
- Make sure the heavy cream is really cold! Start by whipping the heavy whipping cream with an electric mixer, at medium-high for 1 to 2 minutes, until stiff peaks. But don't overwhip the cream, otherwise it will separate and curdle.
- Add the cold mascarpone cheese, the powdered sugar, and the Kahlua to the bowl.
- Whip again for another 1 to 2 minutes, until creamy. If the frosting seems thin, add more powdered sugar.
- This is not the type of frosting that can be left to sit, or be made ahead. Pipe it immediately after you've made it. It will hold up fine after piped for a few days.
To assemble
- Put filling in prepared piping bag. Pipe a dollop in each macaron and close the sandwich.
Storage
- These macarons can be nicely stored for up to 4 or 5 days in the fridge. I don't recommend freezing these macarons because of the Mascarpone filling. You can however freeze the unfilled shells for up to 3 months.
Notes
Nutrition
I’m in love 😍 these are so good! I almost gave up on macarons but then I found your blog and the swiss method has now given me five good batches in a row 🥳
I did have way too much filling so I made a batch of chocolate shells for the remaining part and they are also really, really good. Can’t wait to try some more flavors 😁
That’s awesome to hear I am so happy the recipe has been working for you!
What do you think about salted caramel in the middle of the tiramisu filling?
This seems so lovely! I really want to make them for Christmas eve (with Amaretto in stead of Kahlua). But I live in Belgium (Europe) and I don’t have a clue how much a cup or “oz” is… We measure in ml, cl,l or g, kg … For mascarpone you say 60 ml, but how much is 60z or 3/4 cup, in ml or in g?
Thank you for the recipe!
Liesbeth
170 grams = 6 oz
Miss I just made this today. I was making macarons for the first time ever, and it was total perfection. Despite me lacking proper tools to work with like for example a real pipingbag hahha. Thank you so much 🙂
That’s wonderful to hear!!! Congrats!!! I am so happy!! Thank you!!
Hi! I look forward to trying this recipe. I love tiramisu! I had one question, I’ve heard mascarpone filling is too moist to use as a macaron filling so I have avoided it. Is this filling not so moist that it will make the shells soggy?
It doesn’t get soggy for me, use a mascarpone cheese that’s very thick, if it’s too watery let it drain in a cheesecloth overnight in the fridge over a strainer.
The best recipes and instructions ever!
LOVE!!!
Thank you so much!!!
Wow! AMAZING! I can’t thank you enough for your recipes and absolutely spot on instructions! I had attempted macarons once before using someone else’s instructions back in October and they were a complete failure. They were wrong in every way you could possibly think. I couldn’t even pinpoint or troubleshoot the issues because they basically fell into every category. Well, I finally got over my big fail 5 months later,I wanted to try again so I started searching and came across your website. Amazing! I can’t believe that they turned out perfectly on the 1st, 2nd, 3rd and 4th batches using your recipes! I’ve made the French vanilla twice, the strawberry and now the tiramisu ones. My family and I have loved them all! What I was really impressed with was that when my son in law took one bite of these tiramisu macs, he guessed what flavor they were! He loved them and said he wanted 100 of them for his birthday. His birthday isn’t for another 3 months but he already knows he wants many more of these lol. I can’t wait to keep trying more of your recipes because I know your flavors e we I’ll be perfect! Thank you so much for sharing and allowing us home bakers to treat our families with high quality sweets!
Awe that’s so amazing to hear, Marta!!! Thank you so much!!! I appreciate it!!!
Hi! Basic question: how do I know when I overheated the sugar syrup? I’m going to make this upcoming Sunday, I can’t wait!! 🙂
By touching with your finger it shouldn’t feel hot, it should be slightly warm, like lukewarm.
Your recipe seems to be the only ones that works for me! I even tried other Swiss recipes and somehow it doesn’t produce! Anyway, I had substitute the Kallua for instant coffee! I mixed 1 tablespoon with 2 tsp of hot water. It was delightful!!!
that sounds fantastic! Thank you so much!!!
I made this Tiramisu Macarons today…..OMG…sooooo delicious. Thank u so much for sharing the recipe, I’m fascinated making Macarons now…………..I found out that your recipe never fails…..thank u once again.
Estrella
thank you so much! That’s so nice to hear!!!
These were AMAZING!
I have attempted macarons before and failed horribly but these instructions were good and clear. These will not last long they are soooooo addictive. Everything is perfectly balanced!!!
Thank you so much Ebony! That’s so nice to hear!! 🙂 It’s one of my favorites also!
These were delicious! All my guests loved them, a nice mouthful of tiramisu in a delicate form.
That’s great to hear that your guests loved it, Naomi!!! Thank you!
I loved loved this recipe. I have been trying several of your recipes with some failures and successes. This one was def a success! I made tiramisu for my best friend but after I was done I realized she couldn’t eat it because of raw egg. Here comes Tiramisu Macarons! Taste just like tiramisu, just substituted the Kahlua with coffee (so pregnant friend can have them) and they were great! I will be honest I struggle with the Swiss method to get to stiff peaks, I can beat the eggs for 25 mins and my meringue never gets to how it looks on the videos. But somehow my macarons are not a hot mess. 🤷🏽♀️
That’s so great to hear!! Thank you so much!! What kind of mixer do you use? Does it get to a really fast speed?
These macarons were a hit! I was told they were the best ones yet that I’ve my made. All of your recipes that I’ve used have been great. This recipe introduced me to a new love of marscapone.
Yay thank you so much Samantha! I do love mascarpone also!! 🙂
Can these be frozen after filled?
yes they can
Good effort; instructions unclear.
I now have:
– 6 egg yolks I will be eating for breakfast
– 200g of finely sifted almond flour and granulated sugar
– 600g of an unsuccessful egg white/sugar “meringue”
I think this recipe would’ve been okay but the instructions for the merinuge are very unclear; as a result, I whipped the egg/sugar syrup for 20 minutes and no stiff peaks formed. I learned that the method is similar to a Swiss meringue, where you combine the sugar and egg white mixture first. After doing my own research on Swiss meringues, I tried the meringue three more times (hence, the 6 egg yolks). Neither attempts worked. Good concept, however.
How are the instructions for the meringue unclear? There’s even a video showing you how to make this. Something was off with your meringue, you’re doing something wrong there, letting water in it, or something. It’s not normal to have tried this all of those times and not get it right. This method is used by several people, and the base for it is Swiss meringue, which has been made for a really long time by lots and lots of people, please adjust your technique, watch the videos. The recipe isn’t wrong, and it works for many people.