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Tiramisu Macarons

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Tiramisu Macarons made with Mascarpone Whipped Ganache and gluten free Lady Fingers (savoiardi) filling in the center. If you like Tiramisu dessert, you have to try these macarons. They taste exactly like tiramisu dessert just in macarons form.

Tiramisu Macarons

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How to make Tiramisu Macarons

  • make Mascarpone Whipped Ganache. This needs to be done 8-12 hours before assembling macarons.
  • prepare gluten free Lady Fingers filling for the center of macarons. This could be done 1-2 hours before assembling macarons.
  • bake macaron shells. For Tiramisu macarons I made white macaron shells dusted with the cocoa powder after piping and chocolate shells. All recipes with the instructions you can check here. I also have online video lesson how to make macaron shells using No Rest method. You can check it here.
  • assemble macarons
Tiramisu Macarons

How to make Mascarpone Whipped Ganache

In the small saucepan warm up heavy whipping cream 1. Do not boil! Place white chocolate in the tall plastic cup. Pour warm heavy whipping cream 1 over chocolate. Wait 1-2 minutes and mix with the spatula.

Tip from Marina: If you are going to double recipe then I would recommend to melt chocolate in the microwave or using double boiler method.

Add cold heavy whipping cream 2 and emulsify with the hand blender. Transfer ganache in to flat container and cover with the plastic wrap “to contact”. Refrigerate ganache for 8-12 hours.

How to make Lady Fingers filling for the center of Tiramisu Macarons

Melt milk chocolate in the microwave or using double boiler method. In the small sauce pan warm up heavy whipping cream and espresso powder. Do not boil!

Pour hot cream mixture over melted milk chocolate. Add crushed Lady Finger (savoiardi) and emulsify with hand blender. Place filling into small pipping bag and keep on the counter top at room temperature before assembling macarons. Do not refrigerate, it will be hard to pipe.

For these Tiramisu Macarons I used my recipe of gluten free Lady Fingers. Macarons are gluten free cookies and all ingredients for the filling I am using also gluten free. You can also use store bought lady fingers cookies.

mascarpone whipped ganache

How to assemble Tiramisu Macarons

When you have macaron shells and filling for the center are ready, then you can assemble macarons. First, you need to finish making Mascarpone Whipped Ganache. In the bowl of stand mixer add cold mascarpone cream and whip for a few seconds. Make sure the cream is smooth. Slowly add ganache that being in the fridge. Whip ganache until smooth and creamy. Do not overwhip ganache! Place ganache into pipping bag fitted with the round pipping tip. Pipe Mascarpone Whipped Ganache on one macaron shell leaving space in the center. Pipe Lady Fingers filling in the center of macaron and top with other shell. You can dust sides of filled macarons with the cocoa powder (optional). Place assembled macarons into airtight container and keep in the fridge for 12-24 hours before you can enjoy them. Macarons need to mature for better texture and taste.

Tiramisu Macarons

How to store macarons

Store Tiramisu Macarons in airtight container in the fridge for 2-3 days. You can also freeze macarons in airtight container for 2-3 months.

mascarpone whipped ganache

If you make these Tiramisu Macarons, please tag me on social media and make sure to leave a rating down below. I would love to see your creations! Check also other recipes:

Tiramisu Macarons
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5 from 1 vote

Tiramisu Macarons

Tiramisu Macarons made with Mascarpone Whipped Ganache and gluten free Lady Fingers (savoiardi) filling in the center.
Course Dessert
Cuisine French
Prep Time 15 minutes
Chilling time 8 hours
Total Time 8 hours 15 minutes
Servings 24 macarons
Author Marina of www.everythingmarina.com

Equipment

  • 1 small saucepan
  • 1 emulsify blender
  • 1 spatula
  • 1 stand mixer or electric hand mixer
  • 2 pipping bag
  • 1 round pipping tip

Ingredients

Mascarpone Whipped Ganache

  • 135 gr White Chocolate
  • 115 ml Heavy whipping cream 1
  • 115 ml Heavy whipping cream 2
  • 135 gr Mascarpone cream

Lady Fingers Filling for the center of Tiramisu Macarons

  • 100 gr Milk Chocolate
  • 50 ml Heavy Whipping Cream
  • 5 gr Espresso powder
  • 30 gr Lady Fingers cookies

Instructions

Mascarpone Whipped Ganache

  • In the small saucepan warm up heavy whipping cream 1. Do not boil!
  • Place white chocolate in the tall plastic cup.
  • Pour warm heavy whipping cream 1 over chocolate. Wait 1-2 minutes and mix with the spatula. 
  • Add cold heavy whipping cream 2 and emulsify with the hand blender.
  • Transfer ganache in to flat container and cover with the plastic wrap "to contact". Refrigerate ganache for 8-12 hours. 

How to make gluten free Lady Fingers filling for the center of Tiramisu Macarons

  • Melt milk chocolate in the microwave or using double boiler method.
  • In the small sauce pan warm up heavy whipping cream and espresso powder. Do not boil! 
  • Pour hot cream mixture over melted milk chocolate.
  • Add crushed Lady Finger (savoiardi) and emulsify with hand blender.
  • Place filling into small pipping bag and keep on the counter top at room temperature before assembling macarons. Do not refrigerate, it will be hard to pipe. 

How to assemble Tiramisu Macarons

  • When you have macaron shells and filling for the center are ready, then you can assemble macarons.
  • In the bowl of stand mixer add cold mascarpone cream and whip for a few seconds. Make sure the cream is smooth.
  • Slowly add ganache that being in the fridge. Whip ganache until smooth and creamy. Do not overwhip ganache!
  • Place ganache into pipping bag fitted with the round pipping tip.
  • Pipe Mascarpone Whipped Ganache on one macaron shell leaving space in the center.
  • Pipe Lady Fingers filling in the center of macaron and top with other shell. You can dust sides of filled macarons with the cocoa powder (optional).
  • Place assembled macarons into airtight container and keep in the fridge for 12-24 hours before you can enjoy them. Macarons need to mature for better texture and taste. 

2 Comments

  1. When do you add the mascarpone to the cream and chocolate for the mascarpone whipped ganache????????? i want to give this recipe a try

    1. Instructions are in the section How to assemble Tiramisu Macarons. You need to place mascarpone cream in the bowl of stand mixer and whip for a few seconds, then slowly add stabilized ganache (chocolate and heavy cream), then whip until smooth and creamy. After that transfer into pipping bag and fill macarons. Let me know how you liked. Enjoy!

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