Tiramisu Macaron Tutorial | BAKING IN MY FRENCH KITCHEN! | French Macaron Shells | Swiss Buttercream

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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
Powdered Sugar 130g
*Cocoa powder, if desired

-- Sift the powdered sugar and almond 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.

—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.

-- For the 'tiramisu' vibe, dust some cocoa powder over the shells before baking!


Honey Espresso Mascarpone Buttercream

Egg whites 100g
Sugar 125g
Honey 40g
Butter 200g
Mascarpone 60g
Espresso 1 shot, or powdered espresso/coffee to taste
Salt TT

-- Place the whites, sugar and honey in a bowl and place it over a pot of simmering water. Whisk frequently until it reaches 160 degrees F, then transfer to the bowl of a stand mixer and whip until light and cooled to just above room temperature. Slowly add in the butter then add the salt to taste. Whip in the espresso (this might take a bit and it might look really gross for a minute, but it will come together). Mix in the mascarpone until just combined. Add additional honey if it doesn't taste strong enough for you. Set aside until ready to use.


Biscuit a la cuillere / Ladyfinger Sponge

Whites 90g
Yolks 50g
Sugar 50g
AP Flour 33g
Corn Starch 30g
Powdered Sugar for dusting

Preheat oven to 200C / 390F

Whip the whites with the sugar until medium stiff peaks form, then gently whisk in the yolks. Sift in the flour and starch. Pipe onto a prepared pan. Dust with powdered sugar, wait five minutes and then dust once more with powdered sugar. Bake for about 10 minutes.

*For the tiramisu macarons, brush or dip the biscuit into espresso or coffee before adding to the macaron!




**If you don't use or understand grams, please use an online measurement conversion tool! Personally I think that recipes should be measured the way they are created, and I prefer the precise nature of using gram measurement**

I filmed this from my AirBnb in Annecy, France! I don't have all my typical tools and ingredients at my disposal, but it was incredibly fun and delicious to figure out how to bring my vision to life.

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

Maddie

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

Find me on Instagram! @maddiebrehm —   / maddiebrehm