Tiramisu Macarons Recipe

Course: cookie, Dessert

Cuisine: French

Prep Time: 20

Cook Time: 30

Rest Time: 30

Total Time: 1 20

Servings: macarons

Calories: 110kcal

Author: Becky Hardin

These tiramisu macarons combine a delicate, crispy shell with a velvety coffee and mascarpone cream filling. By using a touch of espresso powder and Kahlúa, you get an authentic Italian dessert flavor in a beautiful, bite-sized cookie.

Print Recipe

US Customary - Metric

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

*Use superfine almond flour for the smoothest shells–regular almond flour can make shells grainy or cause cracking.

General Tips:

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.

Technique Tips:

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.

How to Tell When They’re Done:

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.

Filling Tips:

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.

Make-Ahead: 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.

Storage: Store macarons in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

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