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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.