My tiramisu macarons taste just like the classic Italian dessert, but honestly? I might like them even better in macaron form! I get all those iconic flavors–velvety mascarpone and a splash of Kahlúa–sandwiched between two delicate almond shells. Finished with a dusting of cocoa powder, they have that perfect crispy-gone-soft texture that makes Tiramisu so addictive. They’re fancy, fun, and a total crowd-pleaser!
Macarons with Tiramisu Cream Filling
I know macarons don’t exactly scream “easy,” but here is the secret: practice makes perfect. I’ve said it before and I’ll say it again, they truly become easy once you master the batter folding technique. I’ve developed several recipes now (like my classic Valentine’s Day pink macarons), and since the shells are almost always the same, your main goal is simply perfecting that fold. Once you’ve got the shells down, you have the freedom to get creative with the flavors!
For these tiramisu macarons, I wanted to capture both the flavor and texture of the iconic dessert. Mascarpone cheese provides a touch of tanginess and a silky mouthfeel that beautifully replicates the cream. To get that deep coffee flavor without making the filling too runny, I combine a splash of Kahlúa and a pinch of instant espresso powder for a concentrated punch. A tiny kiss of cinnamon really brings everything together, creating a rich, velvety, and authentic filling.
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Patience is the Secret Ingredient!
I know it’s tempting to eat these macarons the second you sandwich them together, but here’s a pro tip: don’t. When you first finish them, the shells might feel a bit hard or crunchy. By letting them age in the fridge overnight, the moisture from the mascarpone slowly seeps into the shells. This is what gives you that magical, melt-in-your-mouth tiramisu texture. If you skip the wait, you’re eating a cookie; if you wait 24 hours, you’re eating a masterpiece!
Tiramisu Macarons Recipe
Equipment
- Kitchen Scale (optional, but recommended!)
- Baking Sheet
- Silpat Mat (optional)
- Stand Mixer
- Fine-Mesh Sieve
- Piping Tip Set
- Oven Thermometer (optional, but recommended!)
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 Kahlúa coffee liqueur or brewed espresso
- 1¼ cups powdered sugar
- 1 teaspoon instant espresso powder
- ⅛ teaspoon ground cinnamon to taste
Instructions
For the Shells
- Line 2 large baking sheets with Silpat mats or parchment paper. Fit a piping bag with a small round tip (like a Wilton #10).
- Create a simple double-boiler by setting a heatproof bowl over a small saucepan of simmering water.
- Add the egg whites and granulated sugar to the bowl. Whisk constantly until the sugar has fully dissolved, about 3-4 minutes.3 large egg whites, ½ cup granulated sugar
- Transfer the egg white mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until they form stiff peaks, about 5 minutes.
- Sift the powdered sugar and almond flour into the beaten egg whites. Fold the mixture gently to incorporate the dry ingredients into the egg whites.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.
- When the batter flows smoothly, transfer the mixture to the piping bag. Pipe 1-inch circles about 2 inches apart on the prepared baking sheet.
- Immediately after you’ve finished piping the tray, hold it 6 inches off the counter and drop it straight down to release any air bubbles. Repeat the dropping process 5-6 times, or until it looks like any large air bubbles have popped.
- Set the tray aside to rest for 20-25 minutes, or until the macarons have developed a skin. The macarons are ready to bake when they can be gently touched without 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 baking.
- Allow the macarons to cool on the tray. Once they are fully cooled, they can be filled and aged.
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 Kahlúa and continue to beat on medium speed until it is all combined.4 ounces mascarpone cheese, 1 tablespoon Kahlúa 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.
Notes
- For best results, use a kitchen scale and gram measurements. Macarons are precise – click the “Metric” button below the ingredients to convert.
- Avoid humid or rainy days. If the shells don’t form a skin after 30-40 minutes, humidity is likely the issue.
- Sift the almond flour and powdered sugar at least once (twice if coarse). Discard large almond pieces instead of forcing them through the sieve.
- Your oven must be 325°F. An oven thermometer is strongly recommended.
- Make macarons at least 12 hours in advance and refrigerate to allow time for proper aging.
- Folding the dry ingredients into the meringue is one of the most important steps. The batter should flow smoothly and pass the figure-8 test without breaking.
- Hold the piping bag straight up and down when piping; don’t try to draw circles.
- Resting allows the shells to form a skin, helping them bake evenly without spreading.
- To avoid hollow shells, don’t over-mix, and make sure to bake fully.
- Tops should not wiggle when gently nudged.
- Feet should be set and dry, not sticky.
- Shells should lift cleanly from the mat without leaving centers or feet behind.
- 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.
- Dust the top of the macarons with cocoa powder before serving.
How to Make Tiramisu Macarons Step-by-Step
Prep: Line 2 large baking sheets with Silpat mats or parchment paper. Fit a piping bag with a small round tip (I used a Wilton #10). Create a simple double-boiler by setting a heatproof bowl over a small saucepan of simmering water.
Heat the Egg Whites: Add 90 grams (about 3 large) of egg whites and 90 grams (about ½ cup) of granulated sugar to the heatproof bowl. Whisk constantly until the sugar has fully dissolved, about 3-4 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 the prepared piping bag. Holding the piping bag vertically, pipe 1-inch circles about 2 inches apart on the prepared baking sheet. Immediately after you’ve finished piping the tray, hold it 6 inches off the counter and drop it straight down to release any air bubbles. Repeat the dropping process 5-6 times, or until it looks like any large air bubbles have popped. 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–make sure it’s truly at the correct temperature by checking with a thermometer. 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 Kahlúa coffee liqueur and continue to beat on medium speed until it is all combined. Be careful not to over-mix here; mascarpone can separate or become runny if beaten for too long!
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.
How to Store and Freeze
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.
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