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Tiramisu Macarons
Tiramisu, the classic Italian dessert, and macarons, the delicate French treat, may seem like an unlikely pair.
However, when combined, they create a delightful fusion that comes together in perfect harmony.
The merger of the rich, aromatic coffee flavours of tiramisu with the airy, sugary crunch of macarons results in a sophisticated treat that captures the elegance of French patisserie while honouring the robust flavours of Italian cuisine.
These tiramisu macarons are perfect for a special occasion or simply as a treat to satisfy your sweet tooth.
©Aimée Geroux | https://extremecouponingmom.ca
Tiramisu Macarons
Imagine sinking your teeth into these delicate, airy shells filled with luscious coffee-infused cream and a hint of mascarpone.
These Tiramisu Macarons are the perfect blend of French elegance and Italian delight.
So elevate your sweet moments with these little clouds of joy that melt in your mouth!
Tools Needed To Make Macarons:
- Kitchen Scale: Macarons require precision so you will need to weigh your ingredients to ensure they have the best chance of turning out.
- Sifter: You need to ensure there are no lumps or clumps.
- Oven Thermometer: Your oven may say it is heated to 300 degrees but it may not be. Temperature is important for these!
- Electric Mixer: Hand or stand doesn’t matter, but you can’t whip those egg whites by hand.
- Glass or Stainless Steel Mixing Bowls: Plastic absorbs oil and which is a big enemy to a stable meringue.
- Silicone Spatula: Folding your ingredients is much easier with a flexible silicone spatula.
- Plain Round Piping Tip: Key to a nice round macaron.
- Heavy Duty Baking Sheet: A good baking sheet will help the shells cook evenly.
- Macaron Mat: If you are not ready to freehand, having a macaron mat will help you.
You can visit my Amazon Influencer Page and in the Macaron Baking section, I have put my recommended tools for you.
If you need some first-timer tips on making macarons, check out this professional baker’s insider tips to making the best macarons.
What You Will Need:
Shells:
- 90 grams egg whites
- 90 grams of granulated sugar
- 95 grams of powdered sugar
- 95 grams of almond flour
Filling:
- ¼ cup heavy whipping cream
- 4 ounces mascarpone
- 1 tablespoon espresso or Kahlua
- 1 1/4 cups powdered sugar
- 1 teaspoon instant espresso powder
- Pinch of cinnamon, to taste
Yields: 24
How To Make Tiramisu Macarons
Follow along with the Tiramisu Macarons step-by-step process photos and then find the printable recipe below!
©Aimée Geroux | https://extremecouponingmom.ca
Gather all of the ingredients for the recipe and line two baking sheets with parchment paper or silpat mats.
Above are the ingredients for the macaron shells.
©Aimée Geroux | https://extremecouponingmom.ca
For the Shell
Line two large baking pans with parchment paper or Silpat mats.
Heat a small saucepan of water over medium-low heat and bring it to a gentle simmer. Place a heatproof bowl over the pan and add the egg whites and granulated sugar. Whisk constantly until the sugar has fully dissolved– about 2 minutes.
©Aimée Geroux | https://extremecouponingmom.ca
Transfer the egg whites to the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high speed (Kitchenaid #8) until stiff peaks form, about 5 minutes.
©Aimée Geroux | https://extremecouponingmom.ca
Using a fine-mesh sieve, sift the powdered sugar and almond flour into the egg-white mixture.
©Aimée Geroux | https://extremecouponingmom.ca
Discard any large lumps, don’t force them through the sieve.
©Aimée Geroux | https://extremecouponingmom.ca
Gently fold the dry ingredients into the egg whites by making a J shape with your spatula. Make sure to fold all the way to the bottom of the bowl!
Once all of the dry ingredients have been incorporated, continue to fold the meringue but this time gently smush the batter against the sides of the bowl before folding it back together.
Continue to smush and fold the meringue a few times before testing to see if it has reached the Lava/Figure 8 stage. The meringue is ready to pipe when you can draw a figure 8 without the stream breaking– it should flow smoothly and continuously.
©Aimée Geroux | https://extremecouponingmom.ca
Transfer the meringue to a piping bag fitted with a small round tip (I like Wilton #10). Pipe 1” macaron shells onto the tray. Once you’ve finished piping the first tray, hold it a few inches off the counter and drop it straight down. Drop the tray another 5 times, or until it looks like all of the large air bubbles have popped. Repeat with the second tray.
Set the trays aside to rest for at least 25 minutes. They’re ready to bake when you can touch them gently without the meringue sticking to your finger.
While the macarons rest, preheat your oven to 325F. Use an oven thermometer to make sure your oven reaches 325F– most ovens run hot so you may have to set the temperature a little lower to actually reach 325F.
Bake the macarons, one tray at a time, for 13 minutes, turning the tray halfway through cooking. Repeat with the second tray.
Allow the macarons to cool to room temperature before removing them from the pan.
©Aimée Geroux | https://extremecouponingmom.ca
Gather the ingredients you will need to make the tiramisu filling.
©Aimée Geroux | https://extremecouponingmom.ca
For the Filling
Add the cream to the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high speed until soft peaks form.
Add the mascarpone and Kahlua and continue to beat on medium speed until it is all combined.
Turn the mixer to low and slowly add the powdered sugar, followed by the espresso powder and cinnamon.
Scrape down the sides of the bowl as necessary and continue mixing until the powdered sugar is well incorporated.
Transfer the mixture to a piping bag fitted with your choice of tip.
©Aimée Geroux | https://extremecouponingmom.ca
Assemble and Age
Place the macarons in similar-sized pairs and pipe a small dollop of filling onto the centre of one macaron. Place the other on top and press down gently, just until the filling reaches the edges.
Repeat with the remaining macarons.
Transfer the macarons to an airtight container and store them in the refrigerator overnight to soften.
Bring to room temperature before enjoying.
©Aimée Geroux | https://extremecouponingmom.ca
Dust the top of the macarons with cocoa powder before serving.
©Aimée Geroux | https://extremecouponingmom.ca
These are simply perfection in dessert form!
Tiramisu Macarons
Ingredients
Shells
- 90 grams egg whites
- 90 grams granulated sugar
- 95 grams powdered sugar
- 95 grams almond flour
Filling
- ¼ cup heavy whipping cream
- 4 ounces mascarpone or cream cheese
- 1 tablespoon espresso or Kahlua
- 1 1/4 cups powdered sugar
- 1 teaspoon instant espresso powder
- Pinch of cinnamon, to taste
Instructions
Shell:
- Line two large baking pans with parchment paper or Silpat mats.
- Heat a small saucepan of water over medium-low heat and bring it to a gentle simmer. Place a heatproof bowl over the pan and add the egg whites and granulated sugar. Whisk constantly until the sugar has fully dissolved-- about 2 minutes.
- Transfer the egg whites to the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high speed (Kitchenaid #8) until stiff peaks form-- about 5 minutes.
- Using a fine-mesh sieve, sift the powdered sugar and almond flour into the egg white mixture. Discard any large lumps, don’t force them through the sieve.
- Gently fold the dry ingredients into the egg whites by making a J shape with your spatula. Make sure to fold all the way to the bottom of the bowl!
- Once all of the dry ingredients have been incorporated, continue to fold the meringue but this time gently smush the batter against the sides of the bowl before folding it back together.
- Continue to smush and fold the meringue a few times before testing to see if it has reached the Lava/Figure 8 stage. The meringue is ready to pipe when you can draw a figure 8 without the stream breaking-- it should flow smoothly and continuously.
- Transfer the meringue to a piping bag fitted with a small round tip (I like Wilton #10). Pipe 1” macaron shells onto the tray. Once you’ve finished piping the first tray, hold it a few inches off the counter and drop it straight down. Drop the tray another 5 times, or until it looks like all of the large air bubbles have popped. Repeat with the second tray.
- Set the trays aside to rest for at least 25 minutes. They’re ready to bake when you can touch them gently without the meringue sticking to your finger.
- While the macarons rest, preheat your oven to 325F. Use an oven thermometer to make sure your oven reaches 325F-- most ovens run hot so you may have to set the temperature a little lower to actually reach 325F.
- Bake the macarons, one tray at a time, for 13 minutes, turning the tray halfway through cooking. Repeat with the second tray.
- Allow the macarons to cool to room temperature before removing them from the pan.
Filling:
- Add the cream to the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high speed until soft peaks form.
- Add the mascarpone and Kahlua and continue to beat on medium speed until it is all combined.
- Turn the mixer to low and slowly add the powdered sugar, followed by the espresso powder and cinnamon.
- Scrape down the sides of the bowl as necessary and continue mixing until the powdered sugar is well incorporated.
- Transfer the mixture to a piping bag fitted with your choice of tip.
Assemble and Age:
- Place the macarons in similar sized pairs and pipe a small dollop of filling onto the centre of one macaron. Place the other on top and press down gently, just until the filling reaches the edges.
- Repeat with the remaining macarons.
- Transfer the macarons to an airtight container and store them in the refrigerator overnight to soften.
- Bring to room temperature before enjoying.
- (Optional) Dust the top of the macarons with cocoa powder before serving.
©Aimée Geroux | https://extremecouponingmom.ca
Check out the recipe section on my blog, where there are a variety of delicious and easy-to-follow recipes for every occasion.
©Aimée Geroux | https://extremecouponingmom.ca
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