Tiramisu Macarons with Marsala Filling

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Tips for baking macaron shells

• It is very important to measure the ingredients in weight with any macaron recipe, as the quantities matter more than in other baking recipes!
• Macarons are not easy for a beginner but when you learn how to do them they are pretty straight forward. The biggest challenge always is to have as little as possible cracked shells. But this always happens so don't get discouraged by a few cracked macarons!
• It is important to keep an eye on the macaron shells during the whole baking process and decrease the temperature if you see they are raising too fast. This will also help preserve the beautiful colour as high temperature might make the shells brownish.

Tips for creating "feet"

• One really important part of the successful macarons are the "feet" or the small curly part on the bottom of the shell. The most common reasons for the macarons not developing feet is if you place them too soon in the oven (wet macarons) or if the temperature is too low.
• The oven temperature should be 320° F/ 160° C : this is a crucial part and that's why you need to know your oven because the temperature might vary. If your oven tends to be hot, you can lower the temperature and vice versa.

What is the special about this macaron flavour

I love the Tiramisu Macarons not only because they are so delicious. I love the touch of marsala in the filling and the cocoa powder on top. I love the fact that they don't need artificial colouring. These are the ultimate elegant macarons for any occasion!

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.

If you like this recipe, check out my other macaron recipes:

• Cinnamon Macarons with Dulce de Leche Filling
• Lemon macarons with Chocolate & Caramel fillings

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5 from 1 vote

Tiramisu Macarons with Marsala filling

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Resting time 30 minutes mins

Total Time 50 minutes mins

Servings: 20 macarons

Ingredients

Metric - US Customary

For the shells:

• ▢ 3,5 oz/ 100 g egg whites, (about 3)
• ▢ 4,6 oz / 130 g almond flour, about 1 ⅓ cup
• ▢ 5,6 oz/ 160 g powdered sugar, about 1 ⅓ cup
• ▢ 2,8 oz /80 g granulated sugar, about 6 tbsp
• ▢ ½ teaspoon instant coffee
• ▢ ½ teaspoon lemon juice
• ▢ pinch of salt
• ▢ cocoa powder for sprinkling

For the filling:

• ▢ 1 cup / 250 g mascarpone
• ▢ 2 tbs marsala wine
• ▢ ⅞ cup / 100 g powdered sugar
• ▢ ½ teaspoon instant coffee

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Instructions

Shells:

• In a food processor blend together almond flour, 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 320° F/ 160° C 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.

Filling:

• 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.

Notes

It is very important to measure precisely the weight of each ingredient for the macaron shells, hence the measurements are in weight. I have also proposed cup measurements in case you don't have a scale but I don't guarantee the conversions are precise enough and results might not be the same.

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