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.
Tips for baking macaron shells
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…
So it is really crucial to know the oven where you bake your macarons. It is important to keep an eye on them during the whole baking process and decrease the temperature if you see they are raising too fast. So low temperature is really important. 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. So the temperature should be really ideal: this is a crucial part and that’s why you need to know your oven. Don’t get discouraged if the first time your macarons are not perfect, you can improve them next time.
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:
Tiramisu Macarons with Marsala filling
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
- 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.
- 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.