Tiramisu Macarons 2.0 | Tiramisu Inspired French Macaron Shells and Ganache | Recipes Included!

I recently did a poll on Instagram to find out what kind of macaron everyone wanted to see from me next! Even though I've done a Tiramisu macaron before.... Tiramisu won out as the top flavor. And I was WORRIED!

How would I create a new version of this recipe?! I did a lot of planning, decided to turn this classic dessert into a ganache, and WOW.

It's incredible!

Quick notes before you scroll down to the recipes:

Want more recipes and tutorials? Join my YouTube Membership program!

Members will receive access to TWO additional recipes and tutorials every month. Membership videos will drop on THURSDAYS, and my free content will continue to be posted on Sundays. A huge thank you to everyone who has already signed up! By switching to this system, I am able to create a more sustainable platform and continue to test and share pastry videos with everyone, and I really appreciate all of your support.

If you make any of my recipes or are inspired by any of my bakes, make sure to tag me on Instagram @maddiebrehm !! I love seeing everything you all create!


To watch my first rendition of Tiramisu Macarons, click HERE:    • Tiramisu Macaron Tutorial | BAKING IN MY F...  

Tiramisu Inspired Macaron Shell | French Method

Whites 100g
Sugar 90g
About 1/8 tsp of cream of tartar, mixed into the sugar if you want to add it
Almond Powder 130g (I like to use Blue Diamond: https://amzn.to/3xGbAXG )
Powdered Sugar 130g
Cocoa Powder 5g (you can either add this to the dry ingredients or subtract the weight from the dry ingredients)
Coffee Grounds for sprinkling
Brown Food Coloring, if you want a deeper color

-- Sift the powdered sugar, almond powder and cocoa powder together. You can mix them in a food processor first to get an extra fine mixture, though it is not absolutely necessary.

—Slowly add the sugar (and cream of tartar, if using) to the egg whites and whip to stiff peaks. If you are adding in a colorant, gel or powder, I recommend adding it in after you have added the sugar and before you have reached a stiff peak—about at 70% of the way done.

—Fold the dry ingredients into the meringue in several additions. Continue folding and scraping the batter against the sides of the bowl to finish the macaronage process. The standard macaron recipe calls for a “ribbon” stage, where it will look like the batter flows like a ribbon off your spatula when you lift it from the bowl.

—Transfer the batter to a piping bag fitted with a circle piping tip (803-806 are the usual sizes most bakers prefer for this). Pipe onto a prepared baking tray--I prefer to pipe my macarons onto a silpat. Tap the trays to release any air bubbles and smooth the tops of the shells. Sprinkle the shells with the coffee grounds right away. If you wait too long, a skin will form and they will not stick!

—After piping the macarons, rest for 15-40 minutes depending on your location/humidity and bake (my convection oven likes one tray —placed in the middle of the oven— at 300F for 16 minutes--18 minutes). Cool and match before filling.


Tiramisu Ganache:

Cream #1 80g
Marsala Wine or Rum 20g
Espresso or Strong Coffee 40g
Sugar 40g
Vanilla Paste 6g (I usually use Nielson Massy: https://amzn.to/3ByiaAL )
Cream #2 60g
Cornstarch 16g
Dark or Semisweet Chocolate 25g (I like Cacao Barry: https://amzn.to/3GHhOeS )
White Chocolate 75g (I usually use Callebaut: https://amzn.to/3r1OSp7 )
Butter 50g (room temperature)
Mascarpone 40g (room temperature)

Heat the first cream, marsala wine, espresso, sugar, and vanilla to a scald before tempering in the second cream and cornstarch.

Cook like a pastry cream then pour over the chocolates, and blend to completely emulsify. Note: it is easier to blend everything together if you slightly melt the chocolates first!

Cool until the ganache is just warmer than room temperature (usually about 15-20 minutes for this quantity), and emulsify in the butter. If you add in the butter while the ganache is hot or even too warm, it will likely split!

Spread on a plastic lined pan and top with more plastic wrap before allowing it to cool to room temperature before using.

Ganache Notes:

If you immediately put the ganache in the fridge, it could spilt! Please let it cool at room temperature before you refrigerate it!

If you are experiencing issues with this style of ganache, try the following: 1) Pull your pastry cream mixture off the heat as soon as it thickens. 2) Slightly melt your white chocolate before you pour the cream mixture onto it. 3) Make sure you are using room temperature butter and using an immersion blender to emulsify it in when the ganache is at just above room temperature!

Thanks for watching and I'll see you next time!

Maddie

Filmed on my iPhone 13 and Sony a7iii
Edited in iMovie
Music from artlist.io