These tiramisu macarons are filled with espresso mascarpone whipped ganache and espresso-soaked ladyfingers for a bold, authentic tiramisu flavor in every bite. Perfect for coffee lovers and special occasions!
I could never say no to tiramisu. Classic tiramisu has always been one of my favorite desserts, and over the years, I’ve found myself creating it in all kinds of forms, including my tiramisu layer cake. So naturally, I couldn’t resist turning it into macarons.
I wanted to create a macaron that didn’t just hint at tiramisu flavor. My goal was to create bold, light, yet creamy flavors of tiramisu in every bite!
Table of Contents
Why you’ll love this recipe
I recently brought these to one of my in-person macaron classes, and everyone got to taste them. I even heard from a few people who don’t usually like tiramisu that they loved these!
- Desserts for coffee lovers!! Espresso ganache + espresso-soaked ladyfingers make these macarons bold and rich!!
- Show-stopping dessert recipe that never fails to impress!! From brunch to an afternoon tea, these delicate macarons would be a perfect addition to any dessert table.
- Perfect make-ahead dessert. Since macarons require some time to mature, they make a perfect make-ahead dessert!
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For macaron shells
For the best results, measure all your ingredients with a kitchen scale!
- Almond flour – Use super-fine almond flour with a light beige color and a fluffy texture. Blue Diamond almond flour is my favorite! Avoid oily flours, and follow my tips for how to salvage oily almond flour, if needed.
- Powdered sugar – I don’t recommend making your own powdered sugar. Commercial powdered sugar has cornstarch in it, which helps with the texture of the macaron shells.
- Egg whites – Stable meringue starts with quality egg whites. Choose fresh eggs, carefully separate the whites and yolk, and weigh the amount precisely. I’ve also had success with carton egg whites. Just be sure to check the labels and avoid the ones that say “not for meringue”.
- Granulated sugar – I use fine granulated sugar for meringue, because it dissolves more quickly than other types of sugar. You can also use caster sugar, aka baker’s sugar, if preferred.
- Cream of tartar – This is technically optional and can be omitted. However, I always include it because it helps stabilize the egg whites, creating a sturdier meringue.
For Tiramisu Ganache
- White chocolate – I use Valrhona white chocolate couverture, which contains 34% cocoa butter. This allows me to use a lower chocolate ratio for a less sweet, ultra-creamy filling.
- Heavy cream – The amount of heavy cream is calculated based on the high cocoa butter content of the white chocolate.
- Espresso – You can use 2oz of freshly brewed espresso. Or substitute 1 tablespoon of espresso concentrate.
- Mascarpone cheese – For that classic creamy tiramisu filling! Make sure to bring it to room temperature before adding it to the ganache.
- Almond liqueur, such as amaretto – This is optional, but highly recommended for an extra boost of flavor!
For extra espresso filling, optional
For extra espresso flavor, I soaked one ladyfinger with espresso liquid and placed a small chunk in the center. This is totally optional, as macarons already have enough espresso flavor from the ganache.
Avoid mushy macarons
Make sure to squeeze out excess liquid from the ladyfinger cookies before placing inside the macarons so that they don’t soften the macarons shells too much.
How to make tiramisu macarons
Before you begin, be sure to check out my macaron troubleshooting guide and gather my 9 essential tools to make perfect macarons!
1. Make the macaron batter
- Sift the almond flour and powdered sugar twice. Discard any leftover chunky pieces left in the sifter.
- Make the meringue by beating the egg whites, granulated sugar, cream of tartar, and salt on medium speed until soft peaks form. Be patient here! It takes me about 30-40 minutes with my stand mixer on speed 4.
- Beat at medium speed until hard peaks form. At this stage, the meringue should ball up inside the whisk and hold a pointy tip when lifted from the bowl.
- Sift the almond flour mixture into the meringue.
- Fold the dry ingredients into the meringue with a large silicone spatula.
- Fold the batter until it’s runny enough to fall into a ribbon. The batter should be lava-like: thick enough to hold its shape yet runny enough to slowly flow off the spatula.
Test the batter consistency
Drop a small amount of batter into the bowl. If small peaks dissolve into the batter on their own, it’s ready. If not, fold the mixture a couple more times, and test again. Just be careful not to over-fold!
2. Pipe the macaron shells and bake
- Transfer the batter into a 16-inch piping bag fitted with a round tip. (I recommend the Wilton 2A tip.)
- Hold the pastry bag at a straight 90° angle, and pipe 1.5-inch rounds about an inch apart on prepared baking sheets.
- Tap the baking sheets firmly on the counter to get rid of any air bubbles. You can also slap the bottom of the baking sheet with one of your hands. Use a toothpick to burst any large air bubbles. This ensures smooth tops!
Make piping easy
Download my free macaron template to take the guesswork out of piping the batter.
- Rest the macarons on the counter for 15 minutes.
- Bake the macaron shells on the middle rack until set. Work with just one baking sheet at a time, cooking in batches! To test for doneness, gently try to touch a macaron. If it slides and wobbles, continue to bake for another minute or so. Fully cooked macarons should be firm to the touch, and the base shouldn’t move!
- Cool the macarons completely at room temperature, and remove the shells from the baking surface.
3. Make the Tiramisu Whipped Ganache
I recommend making this ganache a day in advance to give it plenty of time to chill.
- Heat heavy cream in a small saucepanuntil small bubbles form around the edges. Don’t 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.
4. 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 pices.
5. 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.
6. Mature macarons
- 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.)
How long to mature macarons
If you’re not using espresso-soaked cookies in the center, mature the macaron for 24 hours. Watch this video to learn more about maturing macarons.
Tips for Success
- Prevent hollow macarons. Before you begin, read over my tips to fix hollow macarons.
- Weigh your ingredients. Even small measurement errors can throw off the texture of macarons. To eliminate any wiggle room, use a kitchen scale to measure all the ingredients.
- Use room-temperature egg whites. Cold egg whites won’t whip as efficiently. Let them sit out for 30-60 minutes before starting, and make sure there’s no trace of yolk in the whites.
- Sift the dry ingredients thoroughly. Sifting the almond flour and powdered sugar twice helps create ultra-smooth shells. Discard any large almond bits that won’t pass through the sieve!
- Master the macaronage. Folding the batter to the right consistency is key. Stop as soon as the batter flows like lava, and you can draw a figure eight without the ribbon breaking. Over-folding will lead to flat, spread-out shells, which we definitely don’t want!
- Use gel food coloring sparingly. Liquid food coloring can thin the batter. A few drops of gel coloring added at the soft-peak stage are plenty to achieve a rich burgundy color.
- Rest the shells before baking. Letting the piped macarons sit for about 15 minutes helps form a skin, which encourages proper “feet” and prevents cracking in the oven.
- Mature the filled macarons. Resting the assembled macarons in the refrigerator for 24 hours allows the flavors to meld and the shells to soften slightly for a perfect chewy interior.
Make-Ahead
Store plain macaron shells in an airtight container at room temperature for up to 7 days, or freeze them for up to 3 months.
Transfer cooled cranberry sauce filling to an airtight container, and store it in the fridge for up to 5 days or in the freezer for up to 3 months. Thaw in the fridge overnight, and bring it to room temperature before assembling the orange cranberry macarons.
Storage
Once assembled, transfer leftover macarons to an airtight container and store them in the fridge for up to 3 days. Or, freeze them for up to 1 month. Make sure there’s no moisture in the container, or your macarons will become soggy!
Bring your macarons to room temperature before serving, and they’ll taste as good as new.
More Macaron Recipes
Tiramisu Macarons
These tiramisu macarons are filled with espresso mascarpone whipped ganache and an espresso-soaked ladyfinger for a bold, authentic tiramisu flavor in every bite. Perfect for coffee lovers and special occasions! I recommend making the ganache first, as it requires an overnight chilling.
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 1
- 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. Don’t 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, or teflon sheet, or 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 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 pices.
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 1: It’s best to use superfine almond flour to ensure smooth tops. Weigh the ingredients before sifting.
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
Calories: 117kcal
Carbohydrates: 11g
Protein: 2g
Fat: 7g
Sugar: 10g
Sodium: 43mg
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