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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Tips For Making Tiramisu Macarons!
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!
How to Make Tiramisu Macarons!
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.
Enjoyed this delicious recipe? Check out some of my other recipes you’re sure to enjoy!
- Cinnamon Roll Macarons – these cinnamon and cream cheese macarons taste like a cinnabon!
- Ferrero Rocher Macarons’ – if you love the famous chocolate truffle, you’re going to love these chocolate macarons!
- Tiramisu Cheesecake – the fluffiest cheesecake with coffee and amaretto flavors!
- Classic Tiramisu Parfait – the best ever tiramisu, served in individual serving cups!
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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!
Tiramisu French Macarons (video)
- 120 g almond flour
- 200 g confectioner's sugar
- 100 g egg whites, about 3 extra-large eggs
- 50 g white granulated sugar
- 1 vanilla bean or 1 tsp vanilla paste
- instant coffee granules
- 8 ounces mascarpone or cream cheese, softened at room temperature
- 1/2 cup butter, softened at room temperature
- 3 to 4 cups confectioner's sugar
- 1 tablespoon Amaretto, OR 1 tsp almond extract
- 1/2 teaspoon instant coffee granules
- Preheat oven to 315-320F. Line a few baking sheets with parchment paper; set aside. Tip a large pastry bag with a round tip; set aside.
- I highly recommend using a kitchen scale and weighing out the ingredients for this recipe. Because almond flour and sugar can settle, cup measurements may differ. Place confectioner's sugar and almond flour into a food processor and pulse for a few minutes to get rid of any clumps. Sift the mixture through a fine mesh sifter. Pulse any large remaining clumps through the food processor again and sift again; set aside.
- Prepare the meringue. Place the egg whites and granulated sugar into a mixer bowl and whisk on high speed until egg whites reach stiff peak stage and form stiff, glossy peaks.
- Split the vanilla bean in half and scrap out the tiny beads from the pod and add to the meringue. Add the dry ingredients over the meringue. Using a spatula, begin folding the flour and meringue together. Scrap from the bottom of the bowl and press the mixture against the sides of the bowl to deflat the meringue. Mixture needs to reach "lava stage" where the batter ribbons off of your spatula and settles back down in about 10 to 15 seconds. Be careful not to over mix!
- Transfer batter into the prepare pastry bag. Pipe uniform cookies onto parchment paper, leaving about 1/2 inch to 1 inch between cookies. Sprinkle the top of each cookie with instant coffee granules. Line your kitchen counter with a towel and tap baking sheet hard against the counter to release any air bubbles that may be trapped.
- Allow cookies to stand at room temperature for 30 to 45 minutes, or until a thin shell forms over the top of each cookie. Humidity affects this process; avoid making these cookies on very humid days! Place cookies into preheated oven and bake for 13 to 15 minutes. If cookies color too quickly, turn oven temperature down and increase baking time.
- Let cookies cool on baking sheet for 10 minutes, then remove cookies from parchment paper and onto cooling rack to cool completely.
- Prepare the filling: place softened butter and softened cream cheese into mixer bowl. Whisk on high speed for 5 to 7 minutes until mixture is light and fluffy. Add a few cups of confectioner's sugar until filling is thick and creamy. Finally, add the Amaretto and instant coffee. Whisk for 30 seconds, then transfer the filling into a pastry bag.
- Turn half of the cookies upside down and pipe a generous amount of filling onto each half. Top with a second cookies and create a cookie sandwich. Place cookies into an airtight container and then into the refrigerator. Allow the cookies to mature for at least 1 day, 2 days preferably. Remove the cookies 30 minutes before enjoying.
- NOTE: if you don't like too much filling in your cookies, half the filling recipe. This recipe yields lots of filling! Or keep the extra filling for a second batch!