Tiramisu Macarons Recipe

Love tiramisu? Obsessed with macarons? Then you’re in for a treat. These Tiramisu Macarons are the best of both worlds—light, crisp shells filled with a creamy, coffee-kissed center that tastes just like your favorite Italian dessert. They’re elegant enough for a dinner party but cozy enough to enjoy with your afternoon coffee. And yes, they’re totally doable at home (no pastry chef skills required!). So grab your mixing bowl and a little espresso powder—let’s make something sweet and a little bit fancy.

Ingredients

To make around 20 macaron shells (10 filled macarons), gather the following:

• 1 cup (100 g) almond flour (finely ground)
• 1 1/2 cups (180 g) powdered sugar
• 2 large egg whites (room temperature)
• 1/4 cup (50 g) granulated sugar
• 1 teaspoon instant espresso powder
• 1/4 teaspoon cream of tartar (optional, helps stabilize egg whites)
• Pinch of salt

For the filling:

• 1/2 cup (113 g) unsalted butter, softened
• 2 tablespoons mascarpone cheese (softened)
• 1 cup (120 g) powdered sugar
• 1 teaspoon instant espresso powder (dissolved in 1 teaspoon water)
• 1 teaspoon vanilla extract
• Cocoa powder for dusting (optional)

Directions

Step 1: Prep the dry mix

1. Sift the almond flour and powdered sugar together into a large mixing bowl.
2. Add the instant espresso powder to the sifted mixture and set aside.

Step 2: Whip the egg whites

1. In a clean bowl, begin whipping the egg whites on low speed.
2. Once they start to foam, add the cream of tartar (if using) and the pinch of salt.
3. Gradually increase the speed to medium-high and slowly pour in the granulated sugar.
4. Continue beating until the egg whites reach stiff peaks and have a glossy appearance.

Step 3: Combine wet and dry

1. Gently fold one-third of the dry mixture into the beaten egg whites using a spatula.
2. Repeat with the remaining dry mix, folding just until everything is incorporated.
3. The final batter should flow in slow, thick ribbons when lifted with a spatula.

Step 4: Pipe the shells

1. Prepare a baking sheet lined with parchment paper or a silicone baking mat.
2. Transfer the batter into a piping bag fitted with a round tip.
3. Pipe 1-inch circles, leaving about an inch of space between each shell.
4. Tap the baking sheet lightly on the counter to release any air bubbles.

Step 5: Rest and bake

1. Let the piped shells rest for 20–30 minutes at room temperature, or until they form a slight “skin” on top.
2. Preheat your oven to 300°F (150°C).
3. Bake for 14–16 minutes, rotating the pan halfway through to ensure even baking.
4. The macarons are done when they have developed ruffled “feet” and release easily from the baking surface.

Step 6: Make the filling

1. In a medium bowl, beat the softened butter and mascarpone cheese until smooth.
2. Gradually add the powdered sugar, mixing thoroughly.
3. Stir in the dissolved espresso powder and vanilla extract.
4. Whip the filling until fluffy and well combined.

Step 7: Assemble

1. Once the shells have cooled completely, pair them up by size.
2. Pipe or spread a dollop of the filling onto one shell in each pair.
3. Top with the matching shell and gently press together.
4. Dust the tops with cocoa powder if you want an extra tiramisu-inspired finish.

Tips & Variations

• Add a splash of coffee liqueur or a drizzle of strong brewed espresso to the filling for extra depth.
• If mascarpone is unavailable, you can use cream cheese, but expect a slightly tangier flavor.
• For a lighter finish, reduce the amount of butter and add more mascarpone. The texture will be softer, reminiscent of classic tiramisu cream.
• Store your macarons in an airtight container in the refrigerator for 24 hours to let the flavors develop. They typically taste even better the next day.

Nutrition facts

Final thoughts

These tiramisu macarons combine elegant presentation with the irresistible taste of coffee and cocoa. Whether you are sharing them as part of a dessert buffet or looking for a special homemade treat, these bite-sized delights bring a touch of sophistication to any occasion. Experiment with the filling or dusting for a personal twist, and enjoy the compliments.

Frequently asked questions (FAQs)

1. Can I freeze these macarons?
   Yes. You can freeze filled tiramisu macarons in an airtight container for up to a month. Thaw them in the refrigerator before serving.

2. What if I do not have mascarpone cheese?
   You can substitute it with softened cream cheese, though the flavor will be slightly tangier than traditional tiramisu.

3. How do I store leftover macarons?
   Place them in an airtight container and keep them in the refrigerator. They are best enjoyed within a few days, as the shells can become softer over time.

Tiramisu Macarons Recipe

Recipe by Alpine Mountain Coffee

5.0 from 5 votes

Servings

10

servings

Prep time

30

minutes

Cooking time

45

minutes

Calories

165

kcal

Ingredients

• 1 cup (100 g) almond flour (finely ground)

• 1 1/2 cups (180 g) powdered sugar

• 2 large egg whites (room temperature)

• 1/4 cup (50 g) granulated sugar

• 1 teaspoon instant espresso powder

• 1/4 teaspoon cream of tartar (optional, helps stabilize egg whites)

• Pinch salt

• For the filling:

• 1/2 cup (113 g) unsalted butter, softened

• 2 tablespoons mascarpone cheese (softened)

• 1 cup (120 g) powdered sugar

• 1 teaspoon instant espresso powder (dissolved in 1 teaspoon water)

• 1 teaspoon vanilla extract

• Cocoa powder for dusting (optional)

Directions

• Step 1: Prep the dry mix
• Sift the almond flour and powdered sugar together into a large mixing bowl.
• Add the instant espresso powder to the sifted mixture and set aside.
• Step 2: Whip the egg whites
• In a clean bowl, begin whipping the egg whites on low speed.
• Once they start to foam, add the cream of tartar (if using) and the pinch of salt.
• Gradually increase the speed to medium-high and slowly pour in the granulated sugar.
• Continue beating until the egg whites reach stiff peaks and have a glossy appearance.
• Step 3: Combine wet and dry
• Gently fold one-third of the dry mixture into the beaten egg whites using a spatula.
• Repeat with the remaining dry mix, folding just until everything is incorporated.
• The final batter should flow in slow, thick ribbons when lifted with a spatula.
• Step 4: Pipe the shells
• Prepare a baking sheet lined with parchment paper or a silicone baking mat.
• Transfer the batter into a piping bag fitted with a round tip.
• Pipe 1-inch circles, leaving about an inch of space between each shell.
• Tap the baking sheet lightly on the counter to release any air bubbles.
• Step 5: Rest and bake
• Let the piped shells rest for 20–30 minutes at room temperature, or until they form a slight “skin” on top.
• Preheat your oven to 300°F (150°C).
• Bake for 14–16 minutes, rotating the pan halfway through to ensure even baking.
• The macarons are done when they have developed ruffled “feet” and release easily from the baking surface.
• Step 6: Make the filling
• In a medium bowl, beat the softened butter and mascarpone cheese until smooth.
• Gradually add the powdered sugar, mixing thoroughly.
• Stir in the dissolved espresso powder and vanilla extract.
• Whip the filling until fluffy and well combined.
• Step 7: Assemble
• Once the shells have cooled completely, pair them up by size.
• Pipe or spread a dollop of the filling onto one shell in each pair.
• Top with the matching shell and gently press together.
• Dust the tops with cocoa powder if you want an extra tiramisu-inspired finish.

Notes

• – Add a splash of coffee liqueur or a drizzle of strong brewed espresso to the filling for extra depth.
  – If mascarpone is unavailable, you can use cream cheese, but expect a slightly tangier flavor.
  – For a lighter finish, reduce the amount of butter and add more mascarpone. The texture will be softer, reminiscent of classic tiramisu cream.
  – Store your macarons in an airtight container in the refrigerator for 24 hours to let the flavors develop. They typically taste even better the next day.