My tiramisu macarons taste just like the delicious Italian dessert, but even better because they’re in macaron form! I flavored the tiramisu filling with mascarpone and Kahlua then sandwiched it between classic macaron shells that are dusted with cocoa powder. Yum!
Tiramisu Macarons Recipe
I know macarons don’t exactly scream “easy”, but I’ve said it before and I’ll say it again, they become easy once you get the hang of making them. I’ve developed several recipes now, and the shells are all basically the same. So, once you’ve perfected the shells, all that you really need to do is focus on the filling.
The filling for these tiramisu macarons consists of coffee liqueur, mascarpone cheese, instant espresso powder, and a kiss of cinnamon. It’s rich, creamy, and full of coffee flavor. I adore tiramisu, but these macarons might just be my new favorite dessert!
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
How to Store
Store leftover tiramisu macarons in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Allow the macarons to come to room temperature before enjoying them. Macarons can be left at room temperature for up to 24 hours.
Tips for Success
- Since macarons are quite delicate, I recommend using a kitchen scale to measure ingredients for best results.
- Your oven must be at 325°F. I recommend using an oven thermometer!
- I recommend making these macarons at least 12 hours before you plan to enjoy them so that they have time to age. Place them in the refrigerator.
- The process of folding the dry ingredients into the meringue is one of the most important steps when making macarons. You should be able to draw a figure 8 with the meringue without the stream breaking. There are lots of great videos online if you aren’t 100% sure what the meringue should look like.
- To get evenly round macarons, hold the piping bag perpendicular to the tray while you pipe the shells. Don’t try to draw a circle!
- When they’re resting, the meringue shells are hardening up just a bit. That way, when they bake, the shells will have the perfect consistency and not spread out.
- To avoid hollow shells, don’t over-mix the meringue, and always bake for the right amount of time!
- Unfilled macaron shells can be frozen in an airtight container with layers of parchment paper between them for up to 4 months. Allow the shells to defrost fully at room temperature for 30 minutes before filling and decorating.
- Make sure your heavy cream and mascarpone cheese are super cold to avoid a soupy frosting.
- Avoid overwhipping the heavy cream. Otherwise, it’ll separate and curdle, preventing the frosting from firming up.
- Once you’ve made your frosting, pipe with it immediately as it’ll lose some of its structure if left in the bowl.
Tiramisu Macarons Recipe
Ingredients
For the Shells
- 3 large egg whites
- ½ cup granulated sugar
- ⅘ cup powdered sugar
- 1 cup almond flour
For the Filling
- ¼ cup heavy whipping cream
- 4 ounces mascarpone cheese or ricotta or cream cheese
- 1 tablespoon Kahlua coffee liqueur or brewed espresso
- 1¼ cups powdered sugar
- 1 teaspoon instant espresso powder
- ⅛ teaspoon ground cinnamon to taste
Equipment
- Kitchen Scale (optional, but recommended!)
- Baking Sheet
- Silpat Mat (optional)
- Stand Mixer
- Fine-Mesh Sieve
- Piping Tip Set
- Oven Thermometer (optional, but recommended!)
Instructions
For the Shells
- Line 2 large baking sheets 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.3 large egg whites, ½ cup granulated sugar
- 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.⅘ cup powdered sugar, 1 cup almond flour
- 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 a Wilton #10). Pipe 1-inch 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 325°F. Use an oven thermometer to make sure your oven reaches 325°F– most ovens run hot so you may have to set the temperature a little lower to actually reach 325°F.
- Bake the macarons, one tray at a time, for 13 minutes, turning the tray half way through cooking.
- Allow the macarons to cool to room temperature before removing them from the pan.
For the Filling
- Add the cream of the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high speed until soft peaks form.¼ cup heavy whipping cream
- Add the mascarpone and kahlua and continue to beat on medium speed until it is all combined.4 ounces mascarpone cheese, 1 tablespoon Kahlua coffee liqueur
- Turn the mixer to low and slowly add the powdered sugar, followed by the espresso powder and cinnamon.1¼ cups powdered sugar, 1 teaspoon instant espresso powder, ⅛ teaspoon ground cinnamon
- Scrape down the sides of the bowl as necessary and continue mixing until the powered 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 center 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 in the refrigerator overnight to soften.
- Bring to room temperature before enjoying.
- (Optional) Dust the top of the macarons with cocoa powder before serving.
Notes
- I recommend using a kitchen scale and gram measurements for this recipe since macarons are a pretty specific recipe. Click on the “metric” button above (below the ingredients) to change to gram measurements.
How to Make Tiramisu Macarons Step-by-Step
Heat the Egg Whites: Line 2 large baking sheets 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 90 grams (about 3 large egg whites) of egg whites and 90 grams (about ½ cup) of granulated sugar. Whisk constantly until the sugar has fully dissolved, about 2 minutes.
Whip the Egg Whites: 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.
Sift the Dry Ingredients: Using a fine-mesh sieve, sift 95 grams (about ⅘ cup) of powdered sugar and 95 grams (about 1 cup) of almond flour into the egg white mixture. Discard any large lumps; don’t force them through the sieve.
Fold the Batter: 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!
Smush and Fold: 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.
Pipe, Dry, and Bake the Shells: Transfer the meringue to a piping bag fitted with a small round tip (I like a Wilton #10). Pipe 1-inch 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 325°F. Bake the macarons, one tray at a time, for 13 minutes, turning the tray halfway through cooking. Allow the macarons to cool to room temperature before removing them from the pan.
Beat the Frosting: Add 57 grams (¼ cup) of heavy whipping cream to the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high speed until soft peaks form. Add 113 grams (4 ounces) of mascarpone cheese and 14 grams (1 tablespoon of Kahlua coffee liqueur and continue to beat on medium speed until it is all combined.
Add the Sugar: Turn the mixer to low and slowly add 141 grams (1¼ cups) of powdered sugar, followed by 2 grams (1 teaspoon) of instant espresso powder and ⅛ teaspoon of ground cinnamon. Scrape down the sides of the bowl as necessary and continue mixing until the powered sugar is well incorporated. Transfer the mixture to a piping bag fitted with your choice of tip.
Fill and Age the Macarons: Place the macarons in similar-sized pairs and pipe a small dollop of filling onto the center 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. Optionally, dust the top of the macarons with cocoa powder before serving.
Leave a Review