Tiramisu Macarons Recipe
Tiramisu Macarons Recipe – delicate coffee flavored french macaron shells, filled with light whipped mascarpone cream coffee filling. Perfect for coffee lovers.
I’ve got some macarons for you today!
Guess what? Tiramisu recipes are back! I’m just kidding! Only one this time, do you remember the “tiramisu recipe overload” on my blog last year? Some of these recipes are still very popular ones here.
I’ve been planning to try a tiramisu macaron recipe for the longest time and I finally did! And these turned out so good! Like anything tiramisu (coffee) flavored, right?
These cookies have crunchy outside, moist inside, that has soaked flavors from the whipped mascarpone filling. I did sprinkle some instant coffee over the shells, before they dried and got baked. It created a nice speckled effect, but you can dust them with cocoa powder instead. Instant coffee has slightly bitter taste, but it balances well with the sweet shells and filling. If this bitterness bothers you, feel free to use cocoa powder, if you prefer.
How to make tiramisu French macarons?
If you need some tips on how to make french macarons at home, check this post out. I’ve shared some important things and tried to give some suggestions, to make the process easier. But remember, these do require some practice, not so much skill, but patience and practice. Once you start to get them right, you’ll be in love with these cookies.
How to serve tiramisu Macarons?
These tiramisu macarons are perfect to enjoy with a cup of coffee yourself, or serve at a party and share them with friends.
- 200 grams powdered sugar
- 110 grams almond flour
- 100 grams egg whites (about 3 large egg whites)
- 1/4 tsp cream of tartar
- 50 grams granulated sugar
- instant coffee granules for sprinkling or cocoa powder
- 6 oz mascarpone cheese at room temperature
- 1/3 cup heavy whipping cream
- 2 tbsp granulated sugar
- 1/4 tsp instant coffee granules dissolved in 1/2 tsp warm water
- 1 tsp Grand Marnier or coffee liqueur of your choice (optional)
- Line 2 large baking sheets with silicone baking sheets or parchment paper. Draw 1½ inch circles over the paper, 1 inch apart.
- Combine almond meal and powdered sugar in a food processor and pulse a few times until well blended.
- Sift through a fine mesh sieve. If there are more that 2 tbsp of the mixture in the sieve, process again and sift it again. Set aside.
- In the bowl of a stand mixer, fitted with paddle attachment beat egg whites, cream of tartar and sugar on high speed for about 5 minutes, until stiff peaks form.
- Add the almond meal and sugar mixture to the egg whites and start folding it, using a rubber spatula. Fold scraping the sides of the bowl and trying to deflate the meringue and incorporating the dry ingredients into it at the same time. Continue folding, until the batter is thick and glossy and reaches lava state consistency. When you pick some batter up with the spatula and drop it into the bowl, it has to settle into the rest within 20 seconds.
- Fill a piping bag, fitted with 1/2 inch round tip with the batter.
- Pipe shells onto the circles.
- Tap each baking sheet on the counter 5-6 times, this will let any air bubbles out of the cookies. Sprinkle with coffee granules or cocoa powder.
- Let cookie shells dry at room temperature for 40 minutes, before you bake them.
- Preheat oven to 325 F. Bake cookie shells for 10-12 minutes, until set but not browned. If they are beginning to brown very quickly, you might need to turn the oven temperature down.
- Transfer baking sheets to a wire rack and let cookies cool down completely.
- Peel cookies off the parchment paper (silicone mats) and turn upside down. Be careful not to break them.
- Beat heavy cream until stiff peaks form.
- In a separate bowl combine mascarpone, sugar, coffee and liqueur. Mix to combine.
- Fold whipped cream into the mascarpone mixture.
- Fill a piping bag with the filling.
- Pipe onto half of the macaron shells and sandwich them together with the other half.
- Refrigerate for 1 hour before serving. Keep in an air-tight container in the fridge for up to 7 days.