Description
Delight in these elegant Tiramisu Macarons featuring delicate almond-flour shells infused with espresso and dusted with cocoa powder, paired with a luscious mascarpone and Kahlua cream filling. Perfect for sophisticated dessert lovers seeking a French-Italian fusion treat.
Ingredients
Macaron Shells
- 100 grams egg whites (3.5 oz)
- 100 grams white granulated sugar (3.5 oz)
- 105 grams almond flour (3.7 oz)
- 105 grams powdered sugar (3.7 oz)
- 1/2 tsp espresso powder
- 1 tbsp cocoa powder
Filling
- 1/4 cup whipping cream (60 ml, very cold)
- 6 oz mascarpone cheese (3/4 cup, cold)
- 1 cup powdered sugar (sifted, 125 grams, 4.4 oz)
- 2 tsp Kahlua
Instructions
- Prepare Ingredients and Setup: Gather all ingredients and equipment. Fit a large piping bag with a large round tip and line two baking sheets with parchment paper or silicone mats, ideally with a macaron template underneath.
- Sift Dry Ingredients: Sift powdered sugar and almond flour together and set aside.
- Make Sugar Syrup and Whip Egg Whites: Place egg whites and granulated sugar in a heatproof bowl over simmering water, whisking until sugar dissolves and mixture is frothy but do not overheat.
- Whisk to Stiff Peaks: Transfer to a stand mixer and gradually whisk from low to high speed until stiff, glossy peaks form that stand straight up without falling.
- Combine Dry Ingredients and Fold: Pour sifted almond flour and powdered sugar into stiff egg whites. Fold gently using a spatula creating a ‘J’ motion, adding any food coloring if desired.
- Check Batter Consistency: Use the figure 8 test and teaspoon test to ensure batter is glossy, flowing steadily but not runny. The batter should slowly fall off spatula continuously.
- Add Espresso Powder: Fold in espresso powder gently at the end for a speckled look without dissolving it into the batter.
- Pipe Macarons: Transfer batter into the piping bag and pipe 90 degrees over each template circle with steady pressure for about 3 seconds, then pull bag up while twisting.
- Remove Air Bubbles and Dust Cocoa: Bang trays against counter to release bubbles, pop any air bubbles with a toothpick, and lightly dust top of shells with cocoa powder.
- Dry Shells: Let trays rest for 20-40 minutes until shells feel dry to the touch and don’t stick to your finger.
- Preheat and Bake: Preheat oven to 300°F (150°C). Bake trays one at a time, rotating after 5 minutes, for a total of about 18 minutes until shells develop feet and are no longer jiggly.
- Cool Shells: Remove from oven and let macarons cool before assembling.
- Make Mascarpone Filling: Whip very cold heavy cream to stiff peaks. Add mascarpone cheese, sifted powdered sugar, and Kahlua, whipping again until creamy but not thin. Adjust powdered sugar if needed.
- Assemble Macarons: Pipe a dollop of mascarpone filling onto half of the shells and sandwich with the other half.
- Storage: Store assembled macarons in the refrigerator for up to 4-5 days. Freeze unfilled shells up to 3 months, but avoid freezing filled macarons due to the mascarpone cream.
Notes
- Ensure egg whites and whipping cream are cold for best results.
- Do not overheat egg whites while dissolving sugar to prevent wrinkly shells.
- Fold batter carefully to avoid overmixing and losing airiness.
- Let shells dry properly before baking to create signature macaron feet.
- Use a silicone mat with a macaron template for uniform size and shape.
- The mascarpone filling is best piped fresh and does not freeze well.
- The espresso powder can be added either folded in for speckles or mixed with dry ingredients for overall color.
- Adjust Kahlua quantity to taste or substitute with coffee extract for non-alcoholic option.
- Prep Time: 1 hour 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-Italian Fusion
