Tiramisu Macarons Espresso Cocoa (Recipe for Printing)
Crisp macarons meet mascarpone with espresso for a tiramisu-inspired sweet treat.
# What You Need:
→ Macaron Shells
01 -
3.5 ounces egg whites
02 -
3.5 ounces white granulated sugar
03 -
3.7 ounces almond flour
04 -
3.7 ounces powdered sugar
05 -
1/2 teaspoon espresso powder
06 -
1 tablespoon unsweetened cocoa powder
→ Tiramisu Filling
07 -
1/4 cup heavy whipping cream, very cold
08 -
6 ounces cold mascarpone cheese
09 -
1 cup powdered sugar, sifted
10 -
2 teaspoons Kahlua liqueur
# How to Make It:
01 -
Sift together almond flour, 3.7 ounces powdered sugar, espresso powder, and cocoa powder in a large bowl to ensure a smooth macaron shell.
02 -
In a clean mixing bowl, whip egg whites on medium speed until foamy. Gradually add 3.5 ounces white granulated sugar, then increase to high speed and whisk until stiff, glossy peaks form.
03 -
Gently fold the sifted dry ingredients into the whipped egg whites in three additions, mixing until a smooth, lava-like batter forms. Take care not to overmix.
04 -
Transfer the batter to a piping bag fitted with a round tip. Pipe uniform circles onto two parchment-lined baking sheets, spacing evenly. Tap the trays against the counter to release air bubbles.
05 -
Let the piped shells rest at room temperature for 30–45 minutes until a dry skin forms. Bake at 300°F (150°C) for 14–16 minutes. Let cool completely before removing from sheets.
06 -
Using a chilled mixing bowl, whip the heavy cream until stiff peaks form. In a separate bowl, blend cold mascarpone cheese with sifted powdered sugar and Kahlua until smooth. Fold in the whipped cream gently.
07 -
Pair up similar-sized shells. Pipe the tiramisu filling onto the bottom of one shell and gently sandwich with another. Chill assembled macarons for at least 4 hours before serving for best texture.
# Extra Tips:
01 -
Allow the filled macarons to mature in the refrigerator overnight for optimal flavor and texture.