Tiramisu Macarons

5 from 1 vote

Tiramisu Macarons made with Mascarpone Whipped Ganache and gluten-free Lady Fingers (savoiardi) filling in the center.

Prep Time45

Cook Time30

Chilling time8

Total Time9 15

Course: Dessert

Cuisine: French

Diet: Gluten Free

Servings: macarons

Calories: 174kcal

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.

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.

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 275^oF (134^oC) -300^o F (150^oC) 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.

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.

Get all ingredients and tools ready before baking.

Measure all ingredients using a kitchen scale.

Use gluten-free Lady Fingers.