Tiramisu Macarons

I had some leftover mascarpone from the Tiramisu Charlotte Cake from New Year’s, and I also had a lot of egg whites leftover from the flan I made for Christmas. Naturally, I decided to make macarons with with the leftover egg whites and tiramisu filling with the leftover mascarpone! I was hesitant on adding espresso powder to the actual macaron batter since I’m not big on coffee. I also didn’t want to add anything to the macaron batter as everything is meticulously measured in grams (I wasn’t sure if adding espresso powder would add density and deflate the macarons). So I thought the next best thing would be to add the espresso powder in the filling!

These ended up quite good, but I think the mascarpone soaked into the macaron shells too much and left them pretty fragile. Broken macarons aren’t the most terrible thing in the world, because they’re just as delicious broken or not! But for photography purposes, you’d want them a little more presentable! Sprinkle some cocoa powder or cinnamon on top of the assembled macarons and you have yourself a fancy dessert!

MACARON RECIPE ADAPTED FROM YOU CAN DO IT AT HOME – MACARONS (ITALIAN MERINGUE VERSION)

MASCARPONE FILLING

6 oz Mascarpone cheese (room temperature)

6 tbsp butter (room temperature)

1/2 – 1 cup powdered sugar (sifted)

espresso or finely ground instant coffee

cinnamon sugar (optional)

MASCARPONE FILLING DIRECTIONS

1. with a mixer, beat the mascarpone and butter until creamed

2. slowly add the sifted powdered sugar and beat until fully incorporated; add in small increments to determine your preferred sweetness

3. add espresso powder and beat until fully incorporated; add in small increments to determine your preferred taste

4. add cinnamon sugar if desired