Another epic, dessert-inspired macaron recipe! This time I’m making tiramisu macarons, made with vanilla-coffee almond cookies and filled with a tiramisu filling! I’m a huge fan of the classic Italian dessert this French macaron recipe hits the spot! I love the combination of the coffee and cheese flavors and the way it melts in my mouth! These Tiramisu macarons taste just like a bite of the classic dessert!
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How They’re Made!
To get all those tiramisu flavors into one cookie, I start with a vanilla bean and coffee flavored almond biscuit. I like to sprinkle some extra coffee on top for even more flavor. Then, it’s time to make an incredible tiramisu filling! I fill the cookies with a creamy cream cheese frosting flavored with Amaretto almond liqueur and lots of coffee. I love the Amaretto flavor in this recipe! If you don’t want to use alcohol, or can’t find this liqueur, try using a bit of almond or amaretto extract. It’s readily available in most stores right next to vanilla extract.
Tips For Success!
When making these tiramisu macarons, make sure you allow them to ‘mature’ in the refrigerator for a few days before enjoying them. Just place the cookies into an airtight container, then refrigerate. Bring the cookies up to room temperature before enjoying. This maturation process makes the cookies softer and infused with the filling flavor. It’s worth the wait! Follow these simple tips to make the best French macarons:
- Whisk the egg whites just until they reach stiff peak stage. Under mixing will result in a flat batter; over mixing can cause the cookies to spread while baking.
- Fold the batter thoroughly, flattening the egg whites against the side of your mixing bowl. BUT, be careful – you don’t want to over mix the batter! That will also cause your cookies to be just flat, shapeless disks.
- Allow those cookies to REST! Let the cookies stand for an hour at room temperature, allowing a thin shell to form on the outside. This shell gives the cookies their shape so it’s crucial! If your macarons are cracking on top, you might need to let the cookies rest longer. If you live in a humid climate, extend the timing even more as humidity and moisture will prevent a shell from forming.
- If you are baking colored or white macarons on parchment paper and want to avoid a burnt or yellow bottom, line the bottom of pan with a silicon mat. I prefer to bake on parchment paper because I get better results but every oven bakes different so try both methods!
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Looking for more unique French macaron recipe ideas? I have plenty! Try my ‘Cinnamon Roll Macarons’ next – they taste just like a cinnamon roll!
Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
This set of jumbo cake decorating tips includes a simple round tip and star tips for filling.
Get a set of disposable pastry bags – no more washing any bags!
You can use parchment paper or these silicone mats for baking.
I love my classic KitchenAid stand mixer – a must for every kitchen!
And this kitchen scale is a must for making perfect macarons!