These delicious bites will have you reminiscing about the classic Italian dessert. My version uses the same proportions as the basic macaron recipe with the addition of a small amount of flavoring to keep things simple.
Tiramisu Macarons
Ingredients
Cooking Mode Disabled
Shells
Filling
Instructions
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Sift together (or pulse a few times in a food processor) almond flour, powdered sugar, cocoa powder, salt and espresso powder into a large bowl and set aside.
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In the bowl of a stand mixer, add the egg whites and 3 tablespoons of the granulated sugar. Place the stand mixer bowl over a pot of boiling water on the stove and whisk until the sugar dissolves and the egg whites become foamy, about 1 minute.
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In a stand mixer fitted with the whisk attachment on medium-high, gradually add in the remaining granulated sugar. Once all the sugar is added, turn the mixer to the highest setting and whisk on high until stiff peaks form, 3-5 more minutes.
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Using a spatula, gently fold in half of the dry ingredient mixture until fully combined. Then gently fold in the remaining dry ingredients.
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Continue to gently fold the batter until it reaches a “flowing lava” consistency. You should be able to make a “figure 8” with the batter before it breaks. As soon as you reach this consistency, stop mixing! If you over-mix the batter, the macarons won’t rise properly in the oven.
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Line a large baking sheet with a silicone mat or parchment paper.
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Scoop batter into a large piping bag fitted with a large round tip. Hold the piping bag perpendicular to the silicone mat and pipe 1 inch rounds.
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Pick up the baking sheet and drop it onto the counter 3-4 times to help bring any air bubbles to the surface of the macarons. Then use a toothpick to pop any visible air bubbles to make a smooth surface.
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Let the macarons sit at room temperature for 15-40 minutes or until a skin forms on the surface. You should be able to lightly touch the surface without any batter being disturbed.
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While the macarons are resting, preheat the oven to 300°F.
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Bake for 13-15 minutes or when they do not move on their “feet” when touched. This bake time will vary based on the size of the macaron and could be longer.
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Let the espresso macarons cool completely on the baking sheet before removing them. They should easily peel off when fully cooled.
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In a stand mixer fitted with the paddle attachment, cream together the softened butter and mascarpone cheese until completely smooth.
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Then add in the powdered sugar and beat on slow until combined.
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Add in the coffee liqueur, then beat the frosting for 2-3 minutes on high speed until light and fluffy.
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Match up your shells before filling, and then turn one side over.
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Very lightly dust the tops of the macarons with a little extra cocoa powder. Then pipe the Kahlua mascarpone frosting in the center and top with the other shell.
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Put the assembled tiramisu macarons in an airtight container, then place them in the fridge to mature for 12-24 hours. Store in the fridge for up to 5 days. However, for the best taste/texture, let them come up to room temperature for about an hour before eating!
