Tiramisu Macarons 2.0 | Tiramisu Inspired French Macaron Shells and Ganache | Recipes Included!

I recently did a poll on Instagram to find out what kind of macaron everyone wanted to see from me next! Even though I've done a Tiramisu macaron before.... Tiramisu won out as the top flavor. And I was WORRIED!
How would I create a new version of this recipe?! I did a lot of planning, decided to turn this classic dessert into a ganache, and WOW.
It's incredible!
Quick notes before you scroll down to the recipes:
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To watch my first rendition of Tiramisu Macarons, click HERE: • Tiramisu Macaron Tutor...
Tiramisu Inspired Macaron Shell | French Method
Whites 100g
Sugar 90g
About 1/8 tsp of cream of tartar, mixed into the sugar if you want to add it
Almond Powder 130g (I like to use Blue Diamond: amzn.to/3xGbAXG )
Powdered Sugar 130g
Cocoa Powder 5g (you can either add this to the dry ingredients or subtract the weight from the dry ingredients)
Coffee Grounds for sprinkling
Brown Food Coloring, if you want a deeper color
-- Sift the powdered sugar, almond powder and cocoa powder together. You can mix them in a food processor first to get an extra fine mixture, though it is not absolutely necessary.
-Slowly add the sugar (and cream of tartar, if using) to the egg whites and whip to stiff peaks. If you are adding in a colorant, gel or powder, I recommend adding it in after you have added the sugar and before you have reached a stiff peak-about at 70% of the way done.
-Fold the dry ingredients into the meringue in several additions. Continue folding and scraping the batter against the sides of the bowl to finish the macaronage process. The standard macaron recipe calls for a “ribbon” stage, where it will look like the batter flows like a ribbon off your spatula when you lift it from the bowl.
-Transfer the batter to a piping bag fitted with a circle piping tip (803-806 are the usual sizes most bakers prefer for this). Pipe onto a prepared baking tray--I prefer to pipe my macarons onto a silpat. Tap the trays to release any air bubbles and smooth the tops of the shells. Sprinkle the shells with the coffee grounds right away. If you wait too long, a skin will form and they will not stick!
-After piping the macarons, rest for 15-40 minutes depending on your location/humidity and bake (my convection oven likes one tray -placed in the middle of the oven- at 300F for 16 minutes--18 minutes). Cool and match before filling.
Tiramisu Ganache:
Cream #1 80g
Marsala Wine or Rum 20g
Espresso or Strong Coffee 40g
Sugar 40g
Vanilla Paste 6g (I usually use Nielson Massy: amzn.to/3ByiaAL )
Cream #2 60g
Cornstarch 16g
Dark or Semisweet Chocolate 25g (I like Cacao Barry: amzn.to/3GHhOeS )
White Chocolate 75g (I usually use Callebaut: amzn.to/3r1OSp7 )
Butter 50g (room temperature)
Mascarpone 40g (room temperature)
Heat the first cream, marsala wine, espresso, sugar, and vanilla to a scald before tempering in the second cream and cornstarch.
Cook like a pastry cream then pour over the chocolates, and blend to completely emulsify. Note: it is easier to blend everything together if you slightly melt the chocolates first!
Cool until the ganache is just warmer than room temperature (usually about 15-20 minutes for this quantity), and emulsify in the butter. If you add in the butter while the ganache is hot or even too warm, it will likely split!
Spread on a plastic lined pan and top with more plastic wrap before allowing it to cool to room temperature before using.
Ganache Notes:
If you immediately put the ganache in the fridge, it could spilt! Please let it cool at room temperature before you refrigerate it!
If you are experiencing issues with this style of ganache, try the following: 1) Pull your pastry cream mixture off the heat as soon as it thickens. 2) Slightly melt your white chocolate before you pour the cream mixture onto it. 3) Make sure you are using room temperature butter and using an immersion blender to emulsify it in when the ganache is at just above room temperature!
Thanks for watching and I'll see you next time!
Maddie
Filmed on my iPhone 13 and Sony a7iii
Edited in iMovie
Music from artlist.io

[@World_of_Kirk]

I’ve never tried to make macarons before but following this recipe and your instructions made it quite easy to make them and they tasted divine! I’ll go so far as to say that even if the shells don’t work out perfectly, one can just chuck everything in a bowl and pretend that it is some kind of delicious Eton Mess desert and have a go at it with a big spoon. Thank you for making me a macarons baker 🙏🏻

[@L3fis]

Oh wow,i will definitely try the recipe!

[@MaddieBrehm]

Thank you! I hope you enjoy it!

[@jean-charlesmarie5010]

This recipe gave such a great result! Ganache doesn't need any shell to be eaten with! A tea spoon is enough! Oh boy, this is my first time following a recipe to the T and these macarons came out as the best ones I've ever made. This delicious tiramisu-like flavor does certainly sets the bar very very high. Nobody wants my pistachio- or matcha macarons anymore. Only tiramisu 2 flavored macarons! Unfortunately, I couldn't compare with the first version... But not sure it's really needed. When a recipe is that good, no need to change anything! Thank you Maddie, really thank you! ❤️

[@MaddieBrehm]

I’m so happy you enjoyed it! 🥰

[@elimacarons]

Thank you Maddie. Blessings❤

[@haleysifuentes4046]

These look AMAZING!! I just made an actual tiramisu last night, and now I have to make these! Thanks so much for sharing!♥️

[@MaddieBrehm]

Thanks for watching!

[@HassnaRamili]

😍😍😍thank you 💖

[@Reinolds_Recipes]

Please more of this

[@MaddieBrehm]

I’m happy you’re enjoying it! ☺️

[@aikaterinimak]

FLAVOR, FLAVOR, FLAVOR 😍😍😍😍😍😍😍😍😍 love it!!!!!!!!

[@MaddieBrehm]

Thank you! 🥹🥰

[@Akines13]

this is the most beautifful macarons that i'v never seen befor than you so mutch.

[@MaddieBrehm]

Thank you so much!

[@helnysaridewi]

Thanks maddie for this lovely tiramisu ganache 🙏♥️

[@MaddieBrehm]

I hope you enjoy it! ☺️

[@Topitoffsweets]

Oh my goodness😮‍💨they look delicious😍👏👏👏

[@khaoulachraibi5952]

Thank you Maddie will try them soon 😍

[@fejstipp3137]

Can’t wait to try this!!! Thanks Maddie!!! You’re the best!

[@MaddieBrehm]

Thank you so much! 🥰

[@lindaang7814]

Sounds delightful 😋

[@MaddieBrehm]

Thank you!!

[@alinemathieu893]

Danke!

[@MaddieBrehm]

Thank you so much! 🥹♥️

[@carolsavluk4769]

So I made these today. The shells came out ok. The ganache is delicious, but mine didn’t set properly 😢. I followed the recipe to a T. Not sure where I went wrong. Everything looked perfect at each step but it just stayed too runny even after several hours in the fridge. I guess I’ll try again because the taste is amazing. Thanks Maddie.

[@MaddieBrehm]

It sounds like the ganache needed to be cooked more when it was on the stove!! If the pastry cream style recipe is too difficult, you can adapt a more basic white chocolate ganache recipe with the same flavors! Good luck next time :)

[@carolsavluk4769]

I can’t wait to try these! I have a “coffee concentrate” that I buy at Walmart. I wonder if I can use this instead of espresso? I wouldn’t know how much to add though. Love your videos and recipes. Your detailed instructions are so helpful. Thank you!

[@MaddieBrehm]

A coffee concentrate should be fine--just be careful to adjust it to your taste preferences as it will not be a 1:1 ratio!!

[@Reinolds_Recipes]

Wow looks amazing😊

[@MaddieBrehm]

Thanks!

[@dianebarker7587]

Hi Maddie, I have never tried to make pastry cream ganache before, but in your video you said it is really important not to overcook your base mix! Can you tell me why ,and how I will know if i have overcooked it please? because i want to make sure that i cooked it enough for the cornflour to make it thick enough for completed my filling to be stable enough so that my macarons don,t go soggy too quickly whilst maturing and holding in the fridge. Thank you so much for your fantastic videos!

[@aliciacortes7591]

Hello! This is the first time I visit your channel. I can wait to recreate your recipe, 😍 I am fan from tiramisu!! however, I could’ve find the ganache ingredients. Could you help me please. Thank you so much in advance and congratulation for your creativity

[@MaddieBrehm]

Thanks so much! Recipes are always in the description boxes of my videos!

[@nicolemurray1477]

This sounds delicious and looks so lovely! Since the filling has Mascarpone in it, what is the storage like? Can it be frozen for a month like other fillings?

[@MaddieBrehm]

Thank you! Yep I think so! I’ve haven’t experienced any difficulties freezing them

[@angelappletree9832]

Hi there. Can you freeze this ganache and if so how long will it freeze for

[@MaddieBrehm]

You can freeze it just like any other ganache! And just like any ganache, it will need to be warmed and re-emulsified if you do freeze it!

[@lisajohns7169]

What's the best way to store Macarons? I have had an issue keeping them airtight. My Rubbermaid products have not kept my Macarons like expected. Would you freeze your Macarons ahead of time and then fill when needed. Or to fill then freeze? For best results! I love all the flavored shell ideas! Thanks in advance

[@MaddieBrehm]

In an airtight container in your refrigerator or freezer, depending on the length of storage! I always fill first then store. You can check the kinds of containers I use on my Amazon page 😉

[@lisajohns7169]

@@MaddieBrehm You have given me even more of a passion to make Macarons because you flavor the shell and that's been my complaint in my macaron journey. I have two more questions. I love watching SugarBean because she makes different shapes. Although when I try her recipe I can never get the shapes she gets. She doesn't give out any of her real information to people who ask her like patterns, which is sad because I see them online at Pinterest. So should I be making my batter alittle thicker or keep it the same as when we're making the basic shape! And can you do a couple of coloring episodes? I find trying to color my Macarons and get them dark and bright colors overloaded my batter so they crack or are thick and crunchy 😞 I hope to make you proud with the techniques you have given me 😍🥰😋

[@kathrynd5759]

Can i substitute the marscarpone cheese with cream cheese?

[@MaddieBrehm]

You could, though usually tiramisu is made with mascarpone!

[@Jamie-ou2ts]

Which tiramisu macaron do you prefer?

[@beckygeppert4868]

This recipe sounds delicious! I don’t see the recipe.

[@MaddieBrehm]

Thank you! Recipes are always in the description boxes 😉

[@ashwinipatil3280]

Hi Maddie, I have become a fan of your pastry style ganache recipes. I tried the tiramisu one. The taste is amazinggg but the filling is a bit soft, made macarons quite soft after maturing them for 12 hrs. Any tips on how to make them not go soft so quickly?

[@MaddieBrehm]

Thank you so much! To me it sounds like your cream wasn’t cooked enough if your macarons got soft so quickly. This is a really thick ganache, so typically macarons with this filling will take 24 hours to mature, and will still be a great texture for 7-10 days in the refrigerator. Otherwise your macaron shells could have been slightly under baked, and because they were already on the softer side, the macarons became soft very quickly!

[@ashwinipatil3280]

@@MaddieBrehm thank you for the reply. Yeah may be my cream wasn’t thick enough. I will try again. I absolutely loved the taste. ❤️

[@alejandraee]

I loved this recipe, I have never made a pastry cream ganache before, does it not moisten the shells to much?

[@MaddieBrehm]

Thank you! It’s not actually a pastry cream-it’s just the same technique for thickening the cream! If you take a peek at the recipe you will see the high content of butter and chocolate, which creates a nice firm ganache once refrigerated :) so it will not add too much moisture!

[@jinx13174]

Hi Maddie, I recently tried your Italian method for shells and your caramel ganache and absolutely love the results. I’d like to try this recipe but have a couple of questions: 1) For the cocoa powder does it matter which type to use? Natural or Dutch process? 2) I don’t have any coffee beans to ground and sprinkle on the shells. So, will espresso powder (e.g., King Arthur Espresso Powder) or Ground Espresso (e.g., Illy Classico Medium Roast - Moka Pot) suffice? Any insight is greatly appreciated. Thank you in advance for your time and consideration.

[@MaddieBrehm]

I'm so happy to hear that! I just use whatever 100% cocoa powder I find or have on hand :) And the sprinkling of coffee grounds is just a personal preference, so you can do whatever your personal preference is-- it is completely up to you!

[@user-jw8ht9yj4x]

Boa tarde, sou BRASILEIRA, perdoe me não falar seu idioma, gostaria de saber se você está usando farinha de amêndoas nesta receita? E como faço para aprender a fazer suas Ganaches, iniciei um trabalho recentemente de macarons no Brasil no qual só utilizo recheios de chocolates e frutas, não tenho nenhum recheio cremoso para meus macarons e adorei seu instagram! Parabéns 👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼

[@MaddieBrehm]

Yes, there is almond flour in the macaron shells! The ingredient list and recipe details are in the description boxes of my videos if you want to take a look :)

[@nicolealvarez5868]

Thanks Maddie!! For the granché what kind of cream did you use??

[@MaddieBrehm]

Thanks for watching! Just regular cream :)

[@acts6591]

Hiii, I have problem on making egg-like crispy shell macaron on the exterior 😭😭, I've tried so many times....... Can u give some tips ? My environment here has like 80%+ humidity, but I do dry my macs with air conditioner...

[@tiffaniehughes9852]

Did your shell come out wrinkly on the top? I added cocoa powder to my macarons for the first time and it happened to me

[@ByAysha]

Thank you maddie ! , Can I please know what else I can substitute the wine or rum with ? , another quick question , does the ganache melts if it stays in room temp after applying it to the macarons ?

[@MaddieBrehm]

You can use more cream if you prefer to not use an alcohol! And ganache should never melt at room temperature. If your ganache melts at room temperature it means the room you are in is too hot/ it is in direct sunlight / there is a problem with the ganache!

[@ByAysha]

@@MaddieBrehm Thank you so much for your response and thank you for sharing those amazing recipes with each step ✨!.

[@EnergyDrinkChicks]

Hi Maddie! I can use just a regular white rum instead of the Marsala wine if I don't have it?

[@MaddieBrehm]

Great question! Yep that’s totally fine! I used Marsala wine because when I did a bit of research into tiramisu, it seemed like that was the “traditional” thing to use- but I think you can substitute that for rum or honestly whatever alcohol you would prefer (that matches the other flavors 😅)!

[@norhanrashad2965]

If I dont to use marsala wine cause I am Muslim ist rum same think ❤?

[@MaddieBrehm]

There are many NA versions of alcohol such as rum or wine on the market these days! Otherwise you can replace it with more coffee if you prefer.

[@ufaalvaro]

What's the difference between coffee powder and espresso powder..?

[@MaddieBrehm]

Well if you are talking about instant coffee powder and instant espresso powder, the difference goes back to the original drink - usually different beans are used and there is a different method to extracting the coffee. If you are talking about what I sprinkled on my macaron shells- it is ground coffee beans, not a coffee or espresso powder- so it is the bean itself instead of a powder that dissolves in water to become a drink. I’m not sure if I answered your question but I hope it helps!

[@reginecd-vf6wu]

I followed the recipe but the ganache was soft and added too much moisture to my macarons. Where I live, heavy cream is 33%MF. Does the lower fat content of cream make a difference ?

[@MaddieBrehm]

It sounds like it might not have cooked long enough during the pastry cream stage of the ganache if it turned out too soft!

[@estefanycarias1718]

Where did you get your circle Templates from ?

[@MaddieBrehm]

Just Google “macaron template” and dozens of free versions will pop up 😉

[@melindasweeney8333]

Thank you maddie? When you say espresso do you mean powder? or does it need to be a liquid? also if you don't have the rum will it change the flavor a bunch without it? do i need to add extra cream

[@MaddieBrehm]

I mean espresso! You can create espresso with hot water and espresso powder if you don’t have a machine, or you can use strong coffee. And you can remove the alcohol and replace it with cream or coffee, but it is one of the distinctive features of a tiramisu so it will change the flavor profile a bit. It will still be delicious without it though!

[@lindaang7814]

I was about to ask the same question. Thanks Maddie ❤️