I love baking macarons more than I love eating them. That’s a real confession! Every time when I bake macarons I feel like I am in front of a big challenge: a bit impatient and a bit scared. Every time I feel a huge insecurity if they are going to get correctly baked and how many of them are going to become perfect. It is like a competition with myself: last time I had 5 cracked, let’s see if this time I would win or I would loose 🙂
These Tiramisu macarons with marsala filling were part of my 3 day baking challenge (that’s how I call it now). Initially I was planning to bake 2 kinds of macarons but eventually I didn’t have time and willpower for more. Then my plan was to make chocolate macarons but at the end I made these because I was craving tiramisu: the real one, with marsala wine.
Macarons are not easy for a beginner but when you learn how to do them they are pretty straight forward. For me the biggest challenge always has been the baking part. This time was also the first time I was baking macarons in my current oven (when I made the previous ones we were still in our old apartment with our old oven). I don’t know if it was the oven or something else but part of my Tiramisu macarons got cracked… and it was not a very small part… I decided to move on and not worry too much. There were enough macarons left for a good, representable batch, so I was still happy. And of course, the ugly ones were still edible.
At the end of the 3-day baking challenge I ended up not only with macarons but also with 2 huge cakes in my fridge. This situation required urgent and extreme measures. The issue is that my better half gets very nervous when he finds more than 1 dessert in the fridge. He insists that my cakes always take the majority of the space there and other people (him) can’t fit anything else that is more important. Me, on the other hand, keep insisting that his beers are constantly occupying almost half of that same fridge so I am not even able to fit our son’s food, let alone more than 1 dessert!… As you can imagine, the situation around our fridge is always tense 🙂
So I urged myself to give away my precious tiramisu macarons with marsala filling. I managed to taste them in the meantime: they were so rich, decadent and delicious that I felt almost guilty while eating them. I gave some to my son’s nanny. On the next day she told me that they were “incredibly delicious”. I also gave some to my mom. Apparently she was mesmerised.
The thing about these macarons is that they really taste like tiramisu but in a more decadent variant. They are also not too complicated in comparison to other kinds of macarons.
Tiramisu Macarons with Marsala filling
For the shells:
- 100 g egg whites, (about 3)
- 130 g almond meal
- 160 g powdered sugar
- 80 g granulated sugar
- 1/2 teaspoon instant coffee
- 1/2 teaspoon lemon juice
- pinch of salt
- cocoa powder for sprinkling
For the filling:
- 250 g mascarpone
- 2 tbs marsala wine
- 100 g powdered sugar
- 1/2 teaspoon instant coffee
- In a food processor blend together almond meal, powdered sugar and instant coffee until well combined. Sift the mixture and set aside.
- With an electric mixer beat the egg whites, lemon juice and salt until foamy. Add the granulated sugar and continue beating until glossy and stiff peaks.
- With a rubber spatula fold in the almond-sugar mixture in 3-4 times. Fold well after each addition: about 50 times. At the end the mixture must be smooth and not too thick, neither too runny.
- Pipe onto trays lined with baking sheets or silicon mats and then leave the macarons to dry out for 30-40 minutes. Before putting them in the oven, sprinkle them with cocoa powder on top.
- Preheat oven to 160 degrees Bake the macarons for about 10-15 minutes (the exact time depends on the oven). They should get dry in the oven but should not change their colour.
- Let the macarons stay for 5 minutes on the pan and then remove them and let cool completely on a wire rack.
- Combine all ingredients in a large bowl and mix until thick and creamy.
- Use a butter knife or a piping bag to fill the macaron shells with the filling. Store the prepared macarons in airtight container in the fridge for up to 4 days.