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.

white and brown macarons on the table with a spoon of cocoa powder.

How to make this recipe

  • 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. I used my Basic French Meringue recipe. For Tiramisu macarons I made white macaron shells dusted with the cocoa powder after piping and chocolate shells. I also have an online video lesson on how to make macaron shells using the No Rest method.
  • assemble macarons.
white and brown macaron shells with white ganache on the table.

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 the recipe then I would recommend melting chocolate in the microwave or using the double boiler method.

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

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Melt milk chocolate in the microwave or use the double boiler method. In the small saucepan 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 an immersion blender. Place the filling into a small piping bag and keep it on the countertop at room temperature before assembling macarons. Do not refrigerate, it will be hard to pipe.

ingredients on the table.

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

white macaron shell filled with white ganache.

How to assemble

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

white and brown macaron shells filled with ganache on the table.

Recipe FAQs

How to store macarons?

Store Tiramisu Macarons in airtight container in the fridge for 2-3 days.

Can I freeze macarons?

You can freeze Tiramisu Macarons in an airtight container for up to 6 months.

Why are my macarons cracked?

This happens if macaron shells do not rest enough before baking.

Why are my macarons hollow?

There are many reasons for that. The most common are unstable meringue, incorrect folding technique, or wrong oven temperature.

macaron shell filled with whipped ganache.

If you make these Tiramisu Macarons, please tag me on social media and leave a rating below. I would love to see your creations!

Recipe Card

Tiramisu Macarons

Tiramisu Macarons

Marina
Tiramisu Macarons made with Mascarpone Whipped Ganache and gluten-free Lady Fingers (savoiardi) filling in the center.
5 from 1 vote
Prep Time 45 minutes
Cook Time 30 minutes
Chilling time 8 hours
Total Time 9 hours 15 minutes
Course Dessert
Cuisine French
Servings 30 macarons
Calories 174 kcal

Equipment

  • 1 small saucepan
  • 1 immersion 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

Macaron shells

  • 125 gr almond flour (1 cup)
  • 150 gr powdered sugar (1 1/4 cup)
  • 100 gr egg whites room temperature (from 3 large eggs)
  • 100 gr white granulated sugar (1/2 cup)

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 make Macaron Shells

  •  In the mixing bowl sift together almond flour and powdered sugar. Set aside. 
  • In the mixing bowl of a stand mixer add room-temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at a time. Increase speed to medium-high and whip until stiff picks. This will take 10-15 minutes. 
  • Add dry ingredients and start folding the butter. When macaronage drips down from the spatula “like lava”, transfer it into a piping bag with a round tip. 
  • Pipe on the baking mat. 
  • Top baking sheet pan with pipped macaron shells a few times. Let shells rest on the countertop until no batter sticks to your finger when you touch it. 
  • Bake macaron shells in the preheated oven to 275F (134C) -300o F (150oC) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven. 
  • Remove baked macaron shells from the oven and let it cool on the baking mat with a baking sheet pan. When shells are cooled completely remove from baking mat and pair them with similar size. 

How to assemble Tiramisu Macarons

  • When you have macaron shells and filling for the center ready, then you can assemble macarons.
  • In the bowl of a stand mixer add cold mascarpone cream and whip for a few seconds. Make sure the cream is smooth.
  • Slowly add the ganache that is in the fridge. Whip ganache until smooth and creamy. Do not overwhip ganache!
  • Place the ganache into a 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 the macaron and top with another shell. You can dust the sides of filled macarons with cocoa powder (optional).
  • Place assembled macarons into an airtight container and keep them in the fridge for 12-24 hours before you can enjoy them. Macarons need to mature for better texture and taste. 

Notes

Get all ingredients and tools ready before baking. 
Measure all ingredients using a kitchen scale. 
Use gluten-free Lady Fingers. 

Nutrition

Serving: 1macaronCalories: 174kcalCarbohydrates: 17gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 23mgSodium: 23mgPotassium: 50mgFiber: 1gSugar: 15gVitamin A: 268IUVitamin C: 0.1mgCalcium: 44mgIron: 0.3mg
Tried this recipe?Let us know how it was!

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!

5 from 1 vote (1 rating without comment)

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