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 macaron form.
Why You’ll Love This Recipe
- This filling for macarons is gluten-free, which makes macarons gluten-free cookies. Check also other gluten-free desserts, like Syrniki or Meringue Cookies.
- This is the best recipe for macarons. Try also Chocolate Cheesecake Macarons or Blueberry Macarons.
- These macarons taste delicious and you will be impressed with the texture. Try also Coffee or Blueberry Cheesecake Macarons.
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. Please note, that if you are using store-bought lady fingers, macarons will not be gluten-free.
- Bake macaron shells. I used my Basic French Meringue recipe. I made white macaron shells dusted with cocoa powder after piping and chocolate shells for Tiramisu macarons. I also have an online video lesson on how to make macaron shells using the No Rest method.
- Assemble 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 over the chocolate. Wait 1-2 minutes and mix with the spatula. Add cold, heavy whipping cream two 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.
Tip from Marina: If you are going to double the recipe, I would recommend melting chocolate in the microwave or using the double boiler method.
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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.
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 gluten-free lady-finger cookies.
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.
Recipe FAQs
Store Tiramisu Macarons in an airtight container in the fridge for 2-3 days.
You can freeze Tiramisu Macarons in an airtight container for up to 6 months.
This happens if macaron shells do not rest enough before baking.
There are many reasons for that. The most common are unstable meringue, incorrect folding technique, or wrong oven temperature.
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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
Tiramisu Macarons
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 over the chocolate. Wait 1-2 minutes and mix with the spatula.
- Add cold, heavy whipping cream two 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.
How to make gluten-free Lady Fingers filling for the center of Tiramisu Macarons
- Melt milk chocolate in the microwave or use the 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 a hand blender.
- Place filling into a small pipping bag and keep on the countertop 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 275o F (134o C) -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 them from the baking mat and pair them with similar sizes.
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.
When do you add the mascarpone to the cream and chocolate for the mascarpone whipped ganache????????? i want to give this recipe a try
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!