Indulge in the exquisite fusion of two beloved desserts with these incredible Tiramisu Macarons. Each delicate macaron shell encases a luscious espresso mascarpone whipped ganache and a tantalizing piece of espresso-soaked ladyfinger, delivering a bold, authentic tiramisu flavor with every single bite. These sophisticated treats are an absolute dream for coffee aficionados and a stunning addition to any special occasion, promising to impress with their intricate flavor profile and elegant presentation.
As a lifelong devotee of the classic Italian tiramisu, its rich coffee and cream flavors have always held a special place in my heart. From traditional preparations to creative variations like my classic tiramisu recipe and even an elaborate tiramisu layer cake, I’ve explored many facets of this beloved dessert. It was only natural that my culinary journey would lead me to transform this iconic dessert into delicate French macarons.
My ambition for these macarons was not merely to hint at the essence of tiramisu, but to capture its full, vibrant spirit. I aimed to craft a macaron that boasted bold, yet light and wonderfully creamy tiramisu flavors, ensuring an authentic taste experience in every single morsel. This recipe is the culmination of that passion, designed to deliver a truly unforgettable dessert.
Table of Contents
- Why You’ll Adore These Tiramisu Macarons
- Essential Ingredient Insights
- Crafting Perfect Tiramisu Macarons: Step-by-Step
- Expert Tips for Macaron Mastery
- Make-Ahead & Preparation
- Storage & Enjoyment
- Explore More Macaron Creations
- Tiramisu Macarons Recipe Card
Why You’ll Adore These Tiramisu Macarons
These Tiramisu Macarons are more than just a dessert; they’re an experience. I recently had the pleasure of sharing them at one of my in-person macaron classes, and the feedback was overwhelmingly positive. Even individuals who typically shy away from tiramisu found themselves captivated by these delicate treats, which speaks volumes about their irresistible charm!
- A Dream Come True for Coffee Lovers: Prepare for an intense coffee flavor explosion! The combination of a rich espresso ganache and succulent espresso-soaked ladyfingers infuses these macarons with a robust and deeply satisfying coffee essence that is both bold and incredibly luxurious.
- A Show-Stopping Dessert for Any Occasion: Elevate your dessert table with these elegant and impressive macarons. Their sophisticated appearance and complex flavors make them a perfect choice for brunches, afternoon tea parties, dinner gatherings, or as a thoughtful homemade gift. They are guaranteed to be a conversation starter and a true showstopper.
- The Perfect Make-Ahead Treat: Macarons famously require a period of “maturation” in the refrigerator, allowing their flavors to meld and the shells to achieve that coveted chewy-soft texture. This characteristic makes them an ideal make-ahead dessert, freeing up your time on the day of your event and ensuring peak flavor development.
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Essential Ingredient Insights
Achieving macaron perfection hinges on the quality and precise measurement of your ingredients. For consistently excellent results, I highly recommend using a digital kitchen scale for all measurements.
For the Macaron Shells:
- Almond Flour: The foundation of a perfect macaron shell. Opt for super-fine almond flour that boasts a light beige hue and a wonderfully fluffy texture. My personal favorite is Blue Diamond almond flour for its consistent quality. Avoid any oily flours, as these can significantly impact the shell’s structure. If you find your flour is a bit too oily, refer to my guide on how to salvage oily almond flour.
- Powdered Sugar (Confectioners’ Sugar): While tempting to make your own, I strongly advise against it for macarons. Commercial powdered sugar contains cornstarch, which plays a crucial role in stabilizing the meringue and contributing to the desirable delicate texture of the macaron shells.
- Egg Whites: The backbone of a stable meringue. Always choose fresh, high-quality eggs and meticulously separate the whites from the yolks, ensuring not a trace of yolk remains. Weighing the egg whites precisely is also critical. I’ve also had great success with carton egg whites; just be sure to select brands specifically labeled “not for meringue” to avoid additives that can hinder whipping. Ensure they are at room temperature for optimal whipping volume.
- Granulated Sugar: For meringue, fine granulated sugar is preferred as it dissolves more rapidly into the egg whites, preventing a grainy texture. Caster sugar, also known as baker’s sugar, is an excellent alternative if you have it on hand.
- Cream of Tartar: This ingredient is technically optional, but I highly recommend including it. Cream of tartar acts as a stabilizer for the egg whites, helping to create a sturdier, more reliable meringue that holds its shape beautifully and is less prone to collapse. Consider it your insurance policy for perfect feet!
For the Tiramisu Whipped Ganache:
- White Chocolate: The quality of your white chocolate significantly impacts the ganache’s texture and flavor. I prefer using Valrhona white chocolate couverture with 34% cocoa butter content. Its higher cocoa butter percentage allows for a lower chocolate-to-cream ratio, resulting in an ultra-creamy, less sweet, and perfectly balanced filling.
- Heavy Cream: The amount of heavy cream in this recipe is specifically calibrated to the high cocoa butter content of the recommended white chocolate. Using a different type of white chocolate might require slight adjustments to achieve the ideal ganache consistency.
- Espresso: Freshly brewed espresso offers the most authentic and intense coffee flavor. You’ll need about 2 ounces. Alternatively, you can substitute 1 tablespoon of espresso concentrate for convenience without sacrificing flavor intensity.
- Mascarpone Cheese: This is the secret to that classic, rich, and creamy tiramisu filling. It adds unparalleled smoothness and a subtle tang. Remember to bring your mascarpone cheese to room temperature before incorporating it into the ganache to ensure a perfectly smooth, lump-free mixture.
- Almond Liqueur (Amaretto): While optional, a touch of almond liqueur, such as Amaretto, provides an extra boost of complex flavor that beautifully complements the coffee and mascarpone. It enhances the “tiramisu” experience without being overpowering.
For an Extra Espresso Filling (Optional):
To further intensify the espresso flavor and add an authentic textural element reminiscent of traditional tiramisu, I include a small piece of espresso-soaked ladyfinger in the center of each macaron. This step is entirely optional, as the rich espresso mascarpone ganache already provides ample coffee flavor. However, it’s a delightful touch for those seeking an even bolder tiramisu experience.
Pro Tip: Avoid Mushy Macarons!
If you choose to use the espresso-soaked ladyfingers, it is crucial to gently squeeze out any excess liquid before placing them inside the macarons. Too much moisture can cause your delicate macaron shells to soften prematurely, leading to a less-than-ideal texture. A firm but gentle squeeze ensures the perfect balance of flavor and texture.
Crafting Perfect Tiramisu Macarons: Step-by-Step Guide
Embarking on the journey of making French macarons can be both rewarding and, at times, a bit challenging. Before you begin, I highly recommend reviewing my comprehensive macaron troubleshooting guide to preemptively address common issues. Also, ensure you have my 9 essential tools for perfect macarons readily available to streamline your process.
1. Prepare the Macaron Batter
- Double Sift Dry Ingredients: Begin by sifting your almond flour and powdered sugar together not once, but twice. This crucial step ensures an ultra-fine, lump-free mixture, which is paramount for achieving those coveted smooth macaron tops. Any larger, chunky pieces of almond flour remaining in the sifter should be discarded, as they can lead to imperfections.
- Whip the Meringue to Soft Peaks: In a meticulously clean mixing bowl, combine your room-temperature egg whites, fine granulated sugar, cream of tartar, and a pinch of salt. Beat this mixture on medium speed until it forms soft peaks. This stage requires patience; in my stand mixer on speed 4, it typically takes anywhere from 30 to 40 minutes to achieve the ideal consistency, but this dedication is essential for full, sturdy shells. You’ll know it’s ready when the whisk, lifted from the bowl, leaves a peak that gently curls over. Learn more about making perfect meringue here.
- Achieve Stiff Peaks: Continue beating the meringue at medium speed until it reaches the hard, stiff peak stage. At this point, the meringue should gather completely inside the whisk attachment and, when lifted, should hold a perfectly pointy, unmoving tip. The meringue should be glossy and smooth, indicating it has been properly aerated and stabilized.
- Incorporate Dry Ingredients: Gently sift the previously prepared almond flour and powdered sugar mixture directly into your stiff meringue.
- Begin Macaronage: Using a large silicone spatula, carefully fold the dry ingredients into the meringue. Start by bringing the spatula down through the center, sweeping it up the side of the bowl, and folding it over the top. Rotate the bowl as you fold, ensuring everything is thoroughly incorporated but not overmixed.
- Achieve “Lava” Consistency: Continue the folding process until the batter achieves the perfect “macaronage” consistency. This is often described as “lava-like” – it should be thick enough to hold its shape but fluid enough to slowly flow off your spatula in a continuous ribbon. When you lift your spatula, the batter should fall back into the bowl, allowing you to draw a “figure eight” without the ribbon breaking. This stage is critical; under-mixing results in lumpy shells, while over-mixing leads to flat, brittle ones.
Vital Tip: Test Your Batter Consistency!
To accurately gauge if your macaron batter is ready, drop a small spoonful back into the main bowl. Observe how it settles. If any small peaks or ridges on the surface of the dropped batter slowly dissolve back into the main mixture on their own within about 10-15 seconds, your batter is perfectly mixed. If the peaks remain rigid, fold the mixture a few more times and test again. Exercise caution here; over-folding is a common pitfall that can ruin your shells.
2. Pipe & Bake the Macaron Shells
- Prepare for Piping: Transfer your meticulously prepared macaron batter into a 16-inch piping bag fitted with a round tip. The Wilton 2A tip is an excellent choice for consistent, perfectly sized rounds.
- Pipe Uniform Shells: Hold the pastry bag vertically, at a precise 90° angle, about half an inch above your prepared baking sheet. Apply steady, even pressure to pipe 1.5-inch diameter rounds. Ensure each macaron is spaced approximately an inch apart to prevent them from merging during baking.
- Release Air Bubbles: This step is non-negotiable for smooth, uncracked shells. Firmly tap your baking sheets against your counter several times. Alternatively, you can slap the bottom of the baking sheet with the palm of your hand. This action forces trapped air bubbles to rise to the surface. For any stubborn large bubbles that remain, gently pierce them with a toothpick, then lightly tap the tray again. This ensures perfectly smooth, unblemished tops.
Simplify Your Piping with a Template!
For consistent sizing and perfectly round macarons, take the guesswork out of piping by using a template. You can easily download my free macaron template and place it under your parchment or silicone mat to guide your piping.
- Rest the Macarons: Allow the piped macaron shells to rest uncovered on your counter for approximately 15 minutes. This crucial resting period, often called “curing,” allows a thin skin to form on the surface of the shells. This skin helps prevent cracking during baking and encourages the development of the characteristic “feet” (pieds) at the base of each macaron. The exact resting time can vary depending on humidity; the shells should feel dry to the touch before baking.
- Bake to Perfection: Preheat your oven to the specified temperature (usually around 300°F or 150°C, but this can vary by oven). Bake only one baking sheet at a time on the middle rack to ensure even heat distribution. Baking times will typically range from 15 to 18 minutes, depending on the size of your macarons and your oven’s calibration. To test for doneness, gently touch the side of a macaron; if it slides or wobbles on its baking surface, it needs another minute or two. Fully cooked macarons should feel firm to the touch, and their base should not move when gently prodded.
- Cool Completely: Once baked, remove the macarons from the oven and allow them to cool completely at room temperature on their baking sheets. Attempting to remove them while warm can cause them to break or stick to the baking surface. Once thoroughly cooled, they should detach easily and cleanly, leaving behind a smooth bottom.
3. Prepare the Tiramisu Whipped Ganache
For optimal flavor and texture, I highly recommend preparing this ganache a day in advance. This allows ample time for it to chill thoroughly, which is essential for achieving the perfect whipped consistency.
- Heat the Cream: In a small saucepan, gently heat the heavy cream over medium heat until small bubbles just begin to form around the edges. It’s important not to bring it to a rolling boil; just a gentle simmer is sufficient.
- Infuse with Espresso: Remove the heated cream from the stove and stir in your freshly brewed espresso shot or espresso concentrate. This step infuses the cream with that unmistakable coffee aroma and flavor.
- Melt the White Chocolate: Place your white chocolate in a heat-proof silicone cup or a microwave-safe bowl. Melt it in the microwave at 50% power. Begin with 60-second intervals, stirring after each, then reduce to 30-second intervals until the chocolate is smoothly melted and fully liquid, being careful not to overheat it. Alternatively, melt it over a double boiler.
- Emulsify the Ganache (First Addition): Pour about half of your hot espresso-infused cream into the melted white chocolate. Stir continuously and vigorously with a spatula or whisk from the center outwards. At first, the mixture might look a bit separated, but keep stirring until it comes together into a smooth, glossy emulsion. This initial emulsification is key to a stable ganache.
- Complete Emulsification: Once the first half is fully incorporated, add the remaining espresso cream to the chocolate mixture. Continue stirring until the ganache is completely smooth, homogenous, and beautifully silky.
- Incorporate Mascarpone and Liqueur: Add the room-temperature mascarpone cheese and the Amaretto (if using) to the ganache. For the smoothest possible texture, use an immersion blender to mix thoroughly until the ganache is perfectly smooth and creamy, with no lumps of mascarpone remaining.
- Chill Overnight: Pour the warm ganache into a shallow, wide dish, such as a pie pan. This broad surface area allows it to cool more quickly and evenly. Cover the surface of the ganache directly with plastic wrap to prevent a skin from forming. Refrigerate the ganache overnight, or for a minimum of 8 to 12 hours, until it is thoroughly chilled and firm. This chilling process is vital for achieving a stable whipped ganache.
- Whip the Chilled Ganache: Once thoroughly chilled, transfer the firm ganache into a clean mixing bowl. Using an electric hand mixer, whip the ganache on medium-high speed for about 30-45 seconds, or until it becomes light, fluffy, and forms soft peaks. Be careful not to over-whip, as it can curdle.
- Prepare for Piping: Transfer the beautifully whipped ganache into a piping bag fitted with your desired tip (a simple round tip works well here for filling macarons).
4. Prepare Ladyfingers (Optional)
- Create Espresso Mixture: In a small bowl, combine an espresso shot or concentrate with a touch of water and almond liqueur. This creates the perfect soaking liquid.
- Soak Ladyfingers: Lightly pour or brush the espresso mixture over one or more ladyfinger cookies. You want them just moistened, not completely saturated.
- Prepare for Filling: Gently squeeze out any excess liquid from the soaked ladyfinger pieces. This prevents them from making your macarons soggy. Then, cut the cookies into small, manageable pieces suitable for placing inside the macaron.
5. Assemble Your Tiramisu Macarons
- Pair the Shells: Carefully match your cooled macaron shells by size, ensuring each top shell has a corresponding bottom shell that fits perfectly. Arrange the bottom shells upside down on a wire rack or clean surface.
- Pipe the Ganache Ring: Using your piping bag filled with the tiramisu whipped ganache, pipe a neat ring of filling onto the flat side of each bottom macaron shell, leaving a small empty space in the center.
- Add Ladyfinger Center (If Using): If you opted for the extra espresso filling, carefully place a small chunk of the espresso-soaked ladyfinger cookie into the center of the ganache ring on each macaron.
- Top the Macarons: Gently place the matching top macaron shells over the filling, pressing lightly and evenly. This gentle pressure encourages the ganache to spread uniformly to the edges of the shells, creating a complete and visually appealing macaron sandwich.
- Dust with Cocoa (Optional): For a final, authentic tiramisu flourish, lightly sift a dusting of unsweetened cocoa powder over the assembled macarons. This adds both visual appeal and a subtle bitter contrast that enhances the overall flavor profile.
6. Allow Macarons to Mature
- Refrigerate for Maturation: This is a non-negotiable step for truly perfect macarons. Once assembled, place the tiramisu macarons in an airtight container and refrigerate them for a minimum of 8 hours before serving. This crucial maturation period allows the flavors from the ganache and ladyfingers to fully meld with the shells, and more importantly, allows the shells to soften slightly, achieving that signature chewy, melt-in-your-mouth interior texture that macarons are famous for.
- Serve at Room Temperature: For the best tasting experience, bring the mature macarons out of the refrigerator approximately 30 minutes before serving. Allowing them to come to room temperature enhances their flavors and restores their ideal texture.
Understanding Macaron Maturation Timelines
If you choose not to use the espresso-soaked ladyfinger cookies in the center, I recommend extending the maturation period to a full 24 hours. The added moisture from the ladyfingers slightly speeds up the softening process, but a longer rest without them ensures optimal texture. For a deeper dive into the science and art of macaron maturation, watch this informative video.
Expert Tips for Macaron Mastery
Making macarons is a delicate art, but with these proven tips, you’ll be well on your way to success. Precision, patience, and attention to detail are your best allies!
- Address Hollow Macarons Proactively: Hollow shells are a common macaron challenge. Before you even start mixing, educate yourself on the causes and solutions. My dedicated guide on how to fix hollow macarons covers critical factors like oven temperature, proper meringue consistency, and adequate macaronage.
- Weigh Your Ingredients with Precision: Macarons are a science as much as an art. Even minor discrepancies in ingredient measurements can drastically affect the final texture and structure. To eliminate any margin for error, always use a high-quality kitchen scale to measure every single ingredient.
- Utilize Room-Temperature Egg Whites: Cold egg whites are resistant to whipping efficiently and won’t incorporate as much air, leading to a less voluminous meringue. Always allow your egg whites to sit at room temperature for at least 30-60 minutes before you begin. Furthermore, ensure there is absolutely no trace of yolk in your whites, as fat can prevent the meringue from forming.
- Sift Dry Ingredients Thoroughly: For those signature ultra-smooth macaron shells, sifting your almond flour and powdered sugar twice is absolutely essential. This process breaks up any clumps and removes larger almond bits, ensuring a uniform, fine powder. Don’t skip this step, and discard any coarser particles that won’t pass through your sieve.
- Master the Macaronage Technique: This is arguably the most critical step. Macaronage refers to the folding process that brings the batter to the ideal “lava-like” consistency. Stop folding as soon as the batter flows smoothly off your spatula in a continuous ribbon, allowing you to draw a “figure eight” without it breaking. Over-folding will deflate the meringue, resulting in thin, flat, and brittle shells, while under-folding will yield lumpy, misshapen ones. Practice makes perfect here!
- Use Gel Food Coloring Sparingly: If you wish to color your macaron shells, always opt for high-quality gel food coloring. Liquid food coloring introduces too much moisture, which can thin the batter and negatively impact its consistency. A few drops of gel coloring, added at the soft-peak stage of your meringue, are usually sufficient to achieve a vibrant hue without compromising the batter.
- Rest the Shells Before Baking: The resting period, or “curing,” is vital for macaron success. Letting the piped macarons sit uncovered on the counter for about 15 minutes (or longer, depending on humidity) allows a thin skin to form. This skin is crucial for encouraging the development of beautiful “feet” and preventing the shells from cracking in the oven. The surface should feel dry to the touch before baking.
- Ensure Macarons Mature Properly: Once filled, the assembled macarons must rest in the refrigerator. A maturation period of at least 8-24 hours allows the flavors to deepen and meld, and the filling’s moisture to gently soften the shells, transforming them into a delightfully chewy and harmonious dessert. This patience is rewarded with an unmatched texture and flavor profile.
Make-Ahead & Preparation Advantages
These Tiramisu Macarons are an ideal make-ahead dessert, perfect for entertaining or gifting, as their flavors only improve with a little time.
Store plain macaron shells in an airtight container at room temperature for up to 7 days, or extend their freshness by freezing them for up to 3 months. When ready to use, simply bring them to room temperature.
For the ganache, remember to prepare it at least a day in advance to allow for proper chilling. Once the cooled tiramisu whipped ganache is prepared, transfer it to an airtight container and store it in the fridge for up to 5 days. You can also freeze the unwhipped ganache for up to 3 months. If frozen, thaw it in the refrigerator overnight, then bring it to room temperature before whipping it to soft peaks for assembly.
Storage & Enjoyment
Proper storage is key to maintaining the delicate texture and vibrant flavors of your assembled Tiramisu Macarons.
Once filled, transfer any leftover macarons to an airtight container. They will keep beautifully in the refrigerator for up to 3 days. For longer storage, you can freeze them for up to 1 month. When freezing, place them in a single layer in the container, or separate layers with parchment paper, to prevent them from sticking together. It is absolutely crucial to ensure there is no moisture inside the container, as excessive moisture is the arch-nemesis of macarons, leading to a dreaded soggy texture!
When you’re ready to enjoy your stored macarons, simply bring them to room temperature for about 30 minutes on the counter. This allows the filling to soften slightly and the flavors to fully bloom, making them taste as fresh and delightful as the day they were made.
Explore More Macaron Creations
If you’ve fallen in love with the art of macaron making, or simply can’t get enough of these delightful treats, be sure to explore my other popular macaron recipes. There’s a flavor for every palate!
- Zesty & Refreshing Lemon Macarons
- Decadent Sea Salt Chocolate Macarons
- Sweet & Fruity Strawberry Macarons
- Elegant White Chocolate Raspberry Macarons
Tiramisu Macarons
Shinee Davaakhuu
1 hour hr
18 minutes mins
8 hours hrs
9 hours hrs
20 filled macarons
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Ingredients
For macaron shells:
- 100 g almond flour Note 1
- 65 g powdered sugar Note 2
- 70 g egg whites at room temperature Note 3
- 75 g super fine granulated sugar Note 4
- ¼ teaspoon cream of tartar optionalNote 5
- ¼ teaspoon salt
For tiramisu whipped ganache:
- 120 g heavy cream divided
- 2 oz freshly brewed espresso Note 6
- 80 g white chocolate coverture 34% cocoa butter
- 60 g mascarpone cheese at room temperature
- 8 g amaretto almond liqueur
For ladyfinger center, optional:
- 1 ladyfinger
- 2 tablespoons espresso
- ½ teaspoon amaretto almond liqueur
Instructions
To make tiramisu whipped ganache:
- In a small saucepan, heat the heavy cream until small bubbles form around the edges. Do not boil.
- Stir in the espresso shot or concentrate.
- Melt the white chocolate in a silicone cup in the microwave at 50% power, in 30-60-second increments. (Start with 60-second increments and then do 30 seconds.)
- Slowly add ½ of the hot cream into the melted chocolate, stirring continuously.
- Then add the remaining cream and stir until smooth.
- Add mascarpone and Amaretto and beat with an immersion blender until smooth.
- Pour the ganache into a shallow, wide dish, like a pie pan. Cover with plastic wrap and refrigerate overnight (8-12 hours).
- Then transfer the ganache into a bowl and whip with an electric hand mixer for 30-45 seconds, or until soft peaks form.
- Transfer the ganache into a piping bag.
To make the macaron shells:
- Preheat the oven to 300°F (150°C). Line 2 baking sheets with parchment paper, a Teflon sheet, or a silicone mat.
- To prepare the dry ingredients, sift the almond flour and powdered sugar together twice. (Note: If you have up to 2 tablespoons of chunky dry ingredients left in the sifter, you don’t have to replace it. Simply discard those chunky bits.)
- To make meringue, in a clean mixing bowl with a whisk attachment, combine egg whites, granulated sugar, cream of tartar, and salt and beat the mixture on medium speed until soft peaks form. (I set it to speed 4 on my KitchenAid stand mixer. It takes 30-40 minutes to whip the meringue, but it’s well worth it for nice and full shells.)
- If you’re making colored shells, add gel food coloring at the soft peak stage.
- Continue beating the meringue at the same medium speed until hard peaks form. Visual cues: Meringue should ball up inside the whisk, and when you lift the whisk, the meringue should hold a pointy end and have sharp ribs.
- To make batter, sift the almond flour mixture into the meringue. Using a silicone spatula, fold the dry ingredients into the meringue until fully incorporated. Then continue to fold the batter until it’s runny enough to draw a figure eight. To test, take a small amount of batter and drop it into the bowl. If the small peaks dissolve into the batter on their own in about 10 seconds, the batter is ready. If not, fold a couple more times and test again. Be careful not to over-fold the batter. (TIP: Making French macarons is all about the technique. This is one of the most crucial steps. Let me try to describe the folding motion as best as I can: run the spatula clockwise from the bottom, up around the sides, and cut the batter in half. If you’re a beginner macaron-baker, I suggest counting every fold. It takes roughly about 50 folds to reach the proper consistency. After 50 folds, start testing the batter, and continue testing after every couple of folds.)
- To pipe macaron shells, transfer the batter into a pastry bag, fitted with a round tip. (I use this Wilton 2A tip.)
- Hold the pastry bag at a straight 90° angle and pipe about 1.5-inch rounds about an inch apart on prepared baking sheets. (TIP: Download my free macaron template. Simply pipe the batter to fill the inner circle.)
- Tap the baking sheets firmly on the counter (or slap the bottom of the baking sheet with one of your hands) a few times to get rid of any air bubbles. You can also use a toothpick to burst some large air bubbles. This step ensures smooth tops.
- Let the macarons rest on the counter for 15 minutes before baking.
- To bake, bake the macarons for 15-18 minutes, one baking sheet at a time, on the middle rack. It’ll take longer for larger macarons. To test for doneness, touch a macaron lightly and try to move it. If it slides and wobbles, bake a minute or so longer. The cooked macarons should be firm to touch and the base shouldn’t move.
- Cool the macarons completely and then remove the shells from the baking surface. (TIP: Don’t remove the shells while warm; you may risk breaking the shells, or the bottom might get stuck to the baking surface.)
To prepare ladyfingers, optional:
- Mix an espresso shot or concentrate with water and almond liqueur.
- Lightly pour over the ladyfinger cookies.
- Gently squeeze out excess liquid and cut the cookies into smaller pieces.
To assemble the macarons:
- Pair the macaron shells by size, and arrange them on a wire rack, lining them up so the bottom shells are upside down.
- Pipe a ring of tiramisu ganache filling on the bottom shells.
- Place a small chunk of espresso-soaked ladyfinger cookie in the center of each macaron, if using.
- Place the top shells over the filling, pressing lightly so the filling spreads to the edges.
- Sift cocoa powder over the macarons, if desired.
- Rest the assembled macarons in the refrigerator for 8 hours before serving. This allows the flavors to meld and the shells to soften slightly, resulting in a perfect, chewy interior.
- Bring the macarons to room temperature before serving. (About 30 minutes on the counter.)
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Tips & Notes
Note 2: I don’t recommend making your own powdered sugar, because commercial powdered sugar has cornstarch in it. And it helps with the texture of the cookies.
Note 3: I’ve had success with carton egg whites (Bob Evans brand, #notsponsored). You’ll need 1/3 cup of egg whites.
Note 4: It’s important to use fine granulated sugar for meringue, as it dissolves more quickly. You can also use caster sugar, aka baker’s sugar.
Note 5: Cream of tartar is optional and can be omitted. However, it helps to stabilize egg whites and create sturdier meringue. It’s just an extra insurance!
Note 6: You can substitute 1 tablespoon of espresso concentrate.
Note 7: You can easily double this macaron recipe.
GOT MACARON TROUBLE? Check out my macaron troubleshooting guide.
Nutrition
117kcal
11g
2g
7g
10g
43mg
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