Tiramisu Macarons
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.
Ingredients
- 100 g egg whites, room temperature
- 100 g granulated sugar
- 100 g almond flour, sifted
- 100 g powdered sugar, sifted
- 1/4 tsp salt
- 1/2 tsp cocoa powder
- 1/4 tsp espresso powder
- 57 g unsalted butter, room temperature
- 113 g mascarpone cheese, room temperature
- 240 g powdered sugar
- 2 tablespoons coffee liqueur or brewed espresso
Shells
Filling
Instructions
- 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.
- 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.
- 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.
- Using a spatula, gently fold in half of the dry ingredient mixture until fully combined. Then gently fold in the remaining dry ingredients.
- 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.
- Line a large baking sheet with a silicone mat or parchment paper.
- 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.
- 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.
- 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.
- While the macarons are resting, preheat the oven to 300°F.
- 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.
- Let the espresso macarons cool completely on the baking sheet before removing them. They should easily peel off when fully cooled.
- In a stand mixer fitted with the paddle attachment, cream together the softened butter and mascarpone cheese until completely smooth.
- Then add in the powdered sugar and beat on slow until combined.
- Add in the coffee liqueur, then beat the frosting for 2-3 minutes on high speed until light and fluffy.
- Match up your shells before filling, and then turn one side over.
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.
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!