Tiramisu Macaron Recipe

Name: Tiramisu Macaron
Prep time: 60 min
Cook time: 14 min
Total time: 74 min
Yield: 12
Cuisine: Korean
Ingredients: 50g Almond powder; 40g Powdered sugar; 40g Egg white; 40g Sugar; Coffee essence; 50g Dark chocolate; 25g Whipping cream; 1g Instant coffee powder; 25g Cold mascarpone cheese; 5g Sugar; 25g Whipped cream (whipped up 70%); Cocoa powder

by Cooking Tree 2022-10-31

written by Cooking Tree Published: 2022-10-31Last Updated on 2022-10-24

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Tiramisu Macaron is one of the delicious recipes, Cooking tree will show you how to prepare this recipe step by step

I made tiramisu macarons by sanding coffee ganache and mascarpone cheese cream~

Coffee essence is put in the coke and roasted, and the coffee smell is mellow.

It is really delicious to eat sweet ganache and fragrant mascarpone cream.

I baked it a little smaller than the existing macaron size, so it’s cute and easy to eat~

It is good to put a lot of cocoa powder on the outside, but it is nice and pretty even if it is lightly sprinkled.

I think it was easy to make by sanding with ganache and cream without using butter~

I thought it would be good to make and gift it on Valentine’s Day~*^^*

Enjoy watching~~♬ ~

Follow along with the 📝 recipes below👇🏾👇🏾

Tiramisu Macaron
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Rating: 5.0/5
( 56 voted )

Serves: 12 Prep Time: 60 Minutes Cooking Time: 14 Minutes 14 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

50g Almond powder
40g Powdered sugar
40g Egg white
40g Sugar
Coffee essence
50g Dark chocolate
25g Whipping cream
1g Instant coffee powder
25g Cold mascarpone cheese
5g Sugar
25g Whipped cream (whipped up 70%)
Cocoa powder

Instructions

Whip the egg white and when a large bubble appears, divide the sugar and whip, then add coffee essence and whip to make a hard meringue.
Sift twice and add the prepared almond powder and sugar powder, mix, and make macarona juice.
After panning and leveling in an oven pan, dry at room temperature and bake in an oven preheated to 160°C for 5 minutes and in an oven at 140°C for 9 minutes until a film forms on the surface of the macarons and does not stick to your hands.
Heat the dark chocolate and whipped cream in the microwave for about 30 seconds, add instant coffee powder, mix, and place in a piping bag to cool.
Mix cold mascarpone cheese and sugar, then add 70% whipped cream and mix to make cream.
Squeeze the ganache on the edge of the coke, put the cheese cream in the middle, cover it with another coke and make a sand, harden in the refrigerator, and coat with cocoa powder.

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