Tiramisu Macarons

Possibly my favorite macaron flavor and twist on the classic italian favorite! Chewy almond crust, espresso and brandy infused mascarpone filling is indulgent and decadent. Easy to make yet sounds very ‘gourmet’ and easy to dress up for special occasions.

Recipe is using my favorite macaron shell, with a tiramisu filling! I went for a cream cheese based frosting, as a traditional tiramisu with only marscapone will definitely be too unstable and may weep at room temperature. The cream cheese still provides a tanginess from tiramisu, and when paired with marscapone we can still maintain that flavor and lightness. Feel free to spike the chocolate ganache with extra rum

Tiramisu Macarons
Makes 40 macaron shells
Tiramisu Macarons adapted from How To Cook That

220 g or 1 3/4 cup icing sugar (powdered sugar)
120 g or 1 cup almond meal
120 g or 4 egg whites
80g or 1/3 cup caster sugar

Tiramisu cream cheese filling from the Scran Line

500g Philadelphia cream cheese
500g softened/room temp, good quality unsalted butter
700g softened icing sugar (sifted)
2 tsp vanilla extract
1 1/2 cups milk powder (optional)
3 tbsp marscapone cheese
Espresso powder
Dark rum to taste
Chocolate ganache with dark rum

To make macaron shells

Preheat oven to 320F (160 degrees Celsius)

Sift together the icing sugar and almond meal using a coarse sieve. Discard any gritty bits of almond meal that do not go through.

Beat together the egg whites and caster sugar on high speed until they are stiff enough that you can turn the bowl upside down without them falling out. Beat for an additional 2 minutes. Add the almond icing sugar mixture and fold in using a rubber spatula. Keep gently folding until the mixture looks like lava, it should have some movement but not be runny. While you are folding periodically scrape down the sides of the bowl and the spatula to make sure everything is mixed uniformly.

Spoon into a piping bag and pipe small circles of mixture onto non-stick baking paper. Slide onto a baking tray and bang on the bench firmly several times on each side, sprinkle with raw sugar.

Place in the oven and bake until a foot has formed and the shells are crisp. This takes roughly 20 minutes, watch the video to see what you’re looking for. Try not to open the oven during the cooking process as this will cause a drop in oven temp and may make your macarons hollow.

Cool and then gently peel off the baking paper and pair similar sized shells.

To make Tiramisu cream cheese frosting

Place cream cheese into the bowl of a stand mixer. Using the paddle attachment mix it on low to begin with to help break the cheese up a little. Once it looks like its starting to smooth out, stop mixing, and scrape down the bowl with a spatula. (It’s important to scrape down your bowl each time you add another ingredient.) Add your softened butter and mix on high speed until it’s completely smooth.

Next add your sifted icing sugar, milk powder and vanilla extract and mix on low to begin with, then once it’s mixed in put it up on high speed again until it gets fluffy and turns a pale white colour. Mix in the marscapone cheese and espresso

To assemble

Assemble with tiramisu cream and chocolate ganache!


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