Tiramisu French Macarons
Over the last few months I developed this unhealthy addition to watching videos of people decorating sugar cookies. There’s something about watching the frosting settle and smooth out that makes me feel like all is good in the world. I decided to take a cookie decorating class to experience it for myself. My friend decided to come along with me and mentioned she had taken a french macaron class recently and has been having a great time making all sorts of flavors. A couple weeks later, I was at her house jotting down notes and making macarons of my own.
Fast forward a few weeks and many batches later, I’m starting to experiment with different flavors. Today I combined two of my favorite desserts, french macarons and tiramisu. The perfect bite to accompany your after dinner coffee.
99 grams aged egg whites
1/4 teaspoon cream of tartar
120 grams almond flour
195 grams powdered sugar
45 grams granulated sugar
1 teaspoon cocoa powder
1 teaspoon finely ground espresso (I used Intelligentsia brand decaf beans)
*All ingredients should be room temperature
1/2 cup mascarpone cheese
1/4 cup heavy cream
2 tablespoons granulated sugar
1/4 teaspoon vanilla extract
INSTRUCTIONS FOR SHELLS
In a food processor mix the almond flour, powdered sugar and ground espresso and sift once after.
To make your meringue, beat the egg whites with an electric mixer until bubbles begin to form. Add the granulated sugar and cream of tartar and continue to mix, increasing speed gradually. Mix just until firm peaks form.
Incorporate 1/3 of the dry mixture into the meringue at a time and begin to macaronnage (fold and mix). You should fold 15 times for each 1/3 of dry mixture added. This batter is called macaronner. It should resemble the consistency of lava.
Transfer the batter to a pastry bag fitted with a plain round tip and start piping onto silicone mat placed on the baking tray. Be sure to hold the piping bag straight up and down to create even circles.
After all the batter has been piped, rap the sheet against the counter several times to bring any air bubbles in the batter to the surface. If any bubbles remain, use a toothpick to remove air.
Use a fine mesh sieve and dust the tops of the batter with cocoa powder.
Let the macarons rest for at least 30 minutes to one hour. They should have a dry skin layer upon touch.
Set oven to 300 degrees and bake for 21 minutes. As every oven is different, baking time and temperatures may vary. My oven is a bit older and not as accurate, so I bake mine at 310 degrees for 24 minutes.
Remove from oven and let stand for 30 minutes or more before removing from baking mat.
INSTRUCTIONS FOR FILLING AND ASSEMBLY
Using an electric mixer, combine the mascarpone, heavy cream, granulated sugar and vanilla. Blend until thick and creamy.
Transfer the filling to a pastry bag with a rounded tip.
Pipe filling onto the center of the flat side of a macaron shell. Top with a shell of similar size to create a sandwich.
As the filling has higher moisture content than other fillings, these will need to be stored in the fridge and eaten within 72 hours. They can also be frozen and defrosted in the refrigerator.