Tiramisu Macarons – An easy macaron recipe! Classic macaron shells filled with a tiramisu mascarpone frosting and a dusting of cocoa powder. This is a classic French dessert that tastes incredible!
I have been dreaming of making tiramisu macarons for so long. Tiramisu is one of those desserts that I always will order when I see it on the menu at a restaurant. I thought those same flavors in a beautiful macaron would be perfect and I was totally right!
To make tiramisu macarons, you make basic macaron shells with just egg whites, powdered sugar, granulated sugar, and almond flour. The filling is what gives it the distinct flavor by using mascarpone cheese, espresso, and cinnamon. I like to finish it off with a dusting of cocoa powder before serving.
Common Questions About Making Tiramisu Macarons
Why did my macaron shells crack?
Don’t forget to let the shells dry out for 20-30 minutes before baking them! This step is necessary to help prevent cracking.
What is the difference between a macaroon and a macaron?
Macaroons are a coconut based cookie while macarons are an almond flour and meringue based dessert that typically has a frosting filling in the middle of two macarons, like a cookie sandwich.
Are macarons hard to make?
Macarons are a difficult dessert to master but if you closely follow the instructions and are careful, they can be wonderfully rewarding to make!
What other types of macarons can I make?
Some of my personal favorite macarons include –
- Lavender Lemon Macarons
- Chai Macarons
- Earl Grey Macarons
- Strawberry Macarons
- Blood Orange Macarons
- Lemon Macarons
- Raspberry Macarons
- Strawberry Lemon Macarons
- Chocolate Strawberry Macarons
What do I need to make macarons?
So you can get as fancy or as basic as you want with your macaron supplies. I suggest having these items –
- Silicon mat or parchment paper – One of these are a must if you don’t want your macarons to get stuck to a pan and either will work perfectly fine. I usually use a plain silicon mat without any of the circles specifically for macarons because that’s just what I have but parchment paper will work well too. If you are new to making macarons and you want a guide, you can always draw circles that are 1.5″ across on parchment paper and place that right under your silicon mat so that you get the size right. Totally optional, I used to do it and it was helpful.
- Piping bags – These are a few dollars to pick up but I think they are super helpful for a wide variety of baked goods and decorating. Any type will do, just make sure that they are decently sized so that you can just put all of the frosting or batter in without having to refill it (because that just makes a mess). Worst case, use a gallon sized ziploc bag.
- Piping tips – So when I make macarons, I use a Wilton 2A or #10 as they are both pretty basic round tips that are about the same size across. I really suggest that you get one of those from your local craft or grocery store, they are a few dollars. Worst case, snip the end of a ziploc or piping bag so that there is a 3/8″ hole on one corner. For the filling, use any piping tip you want.
Do you need almond flour to make macarons?
Yes, almond flour is the key ingredient in a macaron. While some recipes use alternative flours instead of almond flour, it can be tricky to get right with how finicky macarons can be.
Do you eat macarons cold?
Yes, macarons should be stored in a refrigerator and only removed immediately before serving to keep them at their best.
Looking fore more elegant dessert recipes? Check these out!
For the Shells
- 90 grams egg whites
- 90 grams granulated sugar
- 95 grams powdered sugar
- 95 almond flour
For the Filling
- 1/4 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
For the Shell
- Line two 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 dissolves - 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 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 2A or #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 30 minutes. They're ready to bake when you touch them gently without the meringue sticking to your finger.
- While the macarons rest, preheat your oven to 325 degrees.
- Bake the macarons, one tray at a time for 13 minutes, turning the tray half way through cooking. Repeat with the second tray.
- 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-heat 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.
- 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.
- Dust the top of the macarons with cocoa powder before serving (optional).
* Macaronage (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 (like THIS one from Shinee) if you aren’t 100% sure what the meringue should look like.
* Don't have a kitchen scale? Don't worry, I translated the metric measurements to the imperial system (i.e. cups, tablespoons, etc).
- Egg whites - Just a touch over 1/3 cup (fluid measurement)
- Granulated sugar - Just under 1/2 cup (dry)
- Powdered sugar - 3/4 cup (dry)
- Almond flour - 1 cup
I've tested the recipe using these exact measurements and found that it worked perfectly. Obviously, it's ideal if you have a kitchen scale but this will work.
* Aging the macarons overnight is not necessary but it does help bring out the flavors.
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