Tiramisu Macarons
I can’t stop eating french macarons. It’s like a little miniature hug for my tongue. And the top of my list is is these Tiramisu Macarons.
And that little crisp snap as the top pops apart? Best little moment of my tiny cookie hug.
Seriously. What get’s better than that?!
Well, I guess, what could be better than that would be NOT having to share any of these Tiramisu Macarons.
That’s the thing.
They’re pretty amazing–but then I have to share them with like my family.
And they know they’re there because they can smell them.
Like zombies to a brain.
It’s frightening.
Maybe I shouldn’t say that about my family–who knows, they might actually read this and see that I called them zombies.
What a hate-filled mom, they’ll think, that she didn’t want to share her Tiramisu Macarons with us so much that she called us zombies.
And I’ll feel like an asshat mom–but both cheeks will be filled with the cookies.
So, who’s really the winner there?!
And trust me, as long as I have two cheeks full of Tiramisu Macarons, like a tricked-out squirrel getting ready for winter, I am one happy inner-kid.
So, I guess, really, at that point–it’s me.
Yeah. I’m the winner.
Winner, winner, Chicken Dinner.
And isn’t THAT really the lesson here?
LOL!
Ok, if you’re ready to go get your Tiramisu Macarons on, there’s a few things you gotta have before you rush off. Namely:
Now, pin this post, order your goodies, and then come back when you’ve got these perfect little Tiramisu Macarons made and give it 5-stars. Because, baby, they’re that good.
Tiramisu Macarons
Ingredients
Cookies
- 4 oz. confectioners sugar
- 2 oz. almond flour I recommend Bob’s Red Mill
- 1 oz granulated sugar
- ¼ tsp salt
- 2 oz. egg whites roughly two eggs at room temperature
- ¼ tsp salt
- 1 tbsp cocoa powder for sprinkling over the top
Ganache
- ½ cup chocolate chips
- ¼ cup heavy whipping cream
- ½ tbsp instant coffee grounds
Instructions
- First, weigh out all of your ingredients.
- Next, sift together your almond flour and powdered sugar in a large bowl and set aside.
- Add your egg whites to the bowl of your mixer and start mixing on a medium speed until they get frothy. Add in the salt.
- Gradually add in your sugar to the egg whites and mix on a medium speed until you get a soft peak consistency.
- After the egg whites are the right consistency, add about 1/3 of the dry mixture to the egg whites and fold in until there are no dry spots left.
- Add in the remaining dry mixture to the meringue and fold in until there are no dry spots. Begin to check for the “ribbon” stage, where the batter falls off in ribbons and you can make a figure 8 without it breaking off. Once you get to this consistency stop folding.
- Prepare your piping bag with a medium round tip. Place your bag in a large cup to make it easier to add your batter. Slowly add in your batter.
- Place the macaron template under a silicon mat on a baking sheet.
- Hold your piping bag completely vertical when piping and lift straight up. Making about 1 1/2 to 2 inch circles.
- After you have piped all the batter, bang the baking sheet on the counter 10-20 times (seriously) to remove all air bubbles. Use a toothpick or something sharp to pop them.
- Now it is time to let them dry. Leave them sitting on the counter for 30-60 minutes until you can touch them and you can feel a “shell” form over them. No batter should come off on your finger.
- Preheat your oven to 300 degrees and bake your macarons for 10-15 minutes or until lightly browned. When you touch the top of the macaron it should not wiggle around on the “feet”.
- Allow them to cool COMPLETELY before taking them off the baking sheet.
Ganache
- Place the chocolate chips and heavy whipping cream in a microwave safe bowl and melt in thirty second increments until fully melted.
- Stir-in the instant coffee grounds completely.
- Allow to sit for 10-15 minutes until thickened. You can also put the ganache in the fridge to speed up the thickening process.
- Once the ganache is ready, place in a piping bag with a star tip, and pipe a generous amount on half the macaron shells.
- Sandwich them with the remaining macaron shells.
- Keep in an airtight container in the refrigerator for 24-48 hours to allow them to “mature”.
- Enjoy!
