Tiramisu Macarons With Espresso

Tiramisu macarons combine the timeless flavor of Italian tiramisu and the elegant crispness of a classic French macaron. What I love about this recipe is how it turns everyday pantry staples and just a touch of espresso into something sophisticated yet fun. It is surprisingly achievable at home even if you do not have years of pastry experience.

I first decided to make these when my sister requested something unique for her birthday and everyone raved about them. Now it is my go-to for any special event or a cozy treat with coffee.

Gather Your Ingredients

• Egg whites: Make sure they are at room temperature for better whip volume use the freshest eggs possible
• White granulated sugar: Dissolves quickly to create a stable meringue try to use fine baking sugar for smooth shells
• Almond flour: Gives macarons their distinct texture and nutty undertone choose a super fine variety for a smooth finish
• Powdered sugar: Adds sweetness and helps create a delicate texture sift well to avoid lumps
• Espresso powder: Delivers rich coffee flavor a high quality instant espresso is best
• Cocoa powder: For dusting and a hint of chocolate bitterness use an unsweetened variety
• Whipping cream: Creates silky lightness in the filling must be very cold for best results
• Mascarpone cheese: The heart of tiramisu flavor opt for fresh and cold for the creamiest texture
• Powdered sugar (for filling): Used in filling for balanced sweetness always sift to prevent gritty texture
• Kahlua: Adds deep coffee liqueur notes optional but enhances the tiramisu profile

How to Make It

Prepare the Macaron Shells:

Begin by sifting almond flour and powdered sugar together into a large mixing bowl. Repeat this twice to ensure the mixture is ultra fine and lump free. In a separate clean bowl whip the egg whites on medium speed until foamy. Gradually add the granulated sugar then continue whipping until stiff glossy peaks form about 4 to 5 minutes. Gently fold the sifted dry ingredients into the egg white mixture in thirds being careful not to deflate the batter. Once the batter flows in a thick ribbon when lifted and settles back into itself after a few seconds it is ready. Divide half the batter and fold in espresso powder. Transfer both plain and espresso batters into piping bags fitted with round tips.

Pipe and Rest:

Line baking sheets with parchment paper or silicone mats. Pipe out equal size circles about one and a half inches in diameter alternating between plain and espresso batters if you like a marbled effect. Tap the tray several times on the counter to release any trapped air bubbles. Let the trays sit out uncovered for thirty to forty minutes or until a skin forms on the surface. When you gently touch a shell it should not stick to your finger.

Baking:

Preheat your oven to 300 degrees Fahrenheit. Bake the macarons one tray at a time on the middle rack for about fourteen to sixteen minutes turning them halfway through for even baking. Shells are done when they easily lift off the parchment and have formed signature macaron feet. Allow to cool completely before removing from the tray.

Prepare Mascarpone Filling:

In a mixing bowl whip the cold heavy cream with an electric beater until medium peaks form. In a separate bowl blend mascarpone cheese powdered sugar and Kahlua until smooth. Fold the whipped cream gently into the mascarpone mixture with a spatula making sure to keep the filling airy.

Fill and Assemble:

Pair up the macaron shells that are most similar in size. Fill another piping bag with the mascarpone filling and pipe a generous amount onto the flat side of half the shells. Gently sandwich the remaining shells on top pressing lightly so the filling spreads evenly to the edges.

Finish With Cocoa:

Arrange the filled macarons on a tray and use a fine mesh sieve to dust them lightly with cocoa powder.

Chill Before Serving:

Let the assembled macarons chill in the fridge for twenty four hours. This helps the shells become tender and allows flavors to meld beautifully.

I am especially fond of using really fresh mascarpone for the filling. The first time my niece tried one she exclaimed it was like “tiramisu in a cloud” and since then it has been a favorite for all our family gatherings.

Flavor Boosters

Store macarons in an airtight container in the fridge for up to five days. Let them sit at room temperature for fifteen minutes before enjoying for best texture. Avoid stacking macarons directly unless using parchment or wax paper as a buffer.

Serving Suggestions

These macarons are perfect with espresso or after dinner drinks. Arrange them on a decorative plate for dessert tables or afternoon tea. For a special brunch I sometimes stack them in a pyramid and decorate with edible gold leaf.

Creative Twists

For a nut free version consider using sunflower seed flour though the texture will vary slightly. If mascarpone is not available full fat cream cheese blended with a little heavy cream can mimic its richness. Kahlua can be replaced with cooled strong espresso for a nonalcoholic option.

Friends who thought macarons were impossible to make at home tell me this recipe changed their minds. These tiramisu macarons have become my must bring treat to big celebrations.

Common Questions About This Recipe

→ How do I achieve smooth macaron shells?

Sifting almond flour and powdered sugar well and beating egg whites to stiff peaks help create smooth, uniform macarons.

→ Can I use instant coffee instead of espresso powder?

Yes, instant coffee can substitute espresso powder, but flavor may be slightly milder. Adjust to taste for intensity.

→ What tips ensure the filling stays creamy?

Ensure both mascarpone and whipping cream are cold before mixing. Avoid overmixing to keep the filling light and smooth.

→ How long should macarons rest before serving?

For best flavor and texture, refrigerate assembled macarons at least 12-24 hours so filling can soften the shells slightly.

→ Is Kahlua necessary for the filling?

Kahlua adds authentic coffee flavor, but you can omit or replace it with a coffee extract or leave plain for a non-alcoholic version.