Just when I thought I wasn’t going to be able to come up for air and bake this past weekend Joey came in and rescued me.
As soon as I got home Friday evening he came up to me and asked if I was tired. Well, having worked close to 12 hours every day that week and a few hours the weekend prior you might have thought my immediate answer would be yes. But, I had to inquire more about the reason why he was asking.
Turns out they were having an Italian potluck at work the following day and he wanted to know if I would bake a batch of macaron for him to take since no one had really mentioned bringing any desserts. Considering this was just the excuse I needed to fit in a little baking time this week I said sure I’ll help you out but, macarons are French not Italian. To which he responded with “Well, can’t you give them an Italian twist?”
So there you have it… we came up with Tiramisu Macarons. I would have preferred to incorporate mascarpone cheese in the filling to stay true to the flavors but since it was late at night and I didn’t have any at home. I made due with what ingredients were already in my kitchen.
For the record, his co-workers thought they were fab…
- 230 grams confectioners sugar
- 115 grams almond flour
- 5 grams cocoa powder
- 5 grams espresso powder
- 105 grams egg whites
- 35 grams granulated sugar
- 5 ounces white chocolate, finely chopped
- 3 ounces heavy whipping cream
- 2 teaspoons marsala wine
- ¼ teaspoon espresso powder
- In a bowl whisk together the almond flour, confectioners’ sugar, cocoa powder, and espresso powder. Sift through a sieve twice and set aside.
- With a hand mixer fitted with the whisk attachment, whip egg whites until they appear foamy, approximately 30 seconds. While the mixer is running carefully pour in the granulated sugar in a slow stream and continue beating the whites on high until they reach a consistency similar to that of shaving cream. Be careful not to over-beat the egg whites, or the meringue will be too dry.
- Add the sifted dry ingredients to the meringue all at once. Begin folding, continue folding until the batter resembles a thick pancake batter. The folding should not take more than 50 strokes.
- Fill a pastry bag fitted with a plain tip (Ateco #806) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit.
- Preheat the oven to 315 degrees F.
- When ready, bake for approximately 16-18 minutes, depending on the macaron size they might require a longer baking time. Allow them to cool, then transfer to a wire rack.
- While macaron shells are baking prepare tiramisu ganache.
- In a small bowl microwave chopped white chocolate and heavy cream in 30 second intervals at 50% power until chocolate has melted.
- Separate 1 ounce of white chocolate and stir in espresso powder until it has dissolved. Add marsala wine to the rest of the white chocolate, stir well. Place both ganaches in the refrigerator to chill for 30-45 minutes.
- Whip the espresso ganache with a fork to help stiffen then whip the marsala ganache with a hand mixer until slightly stiff.
- Transfer both ganaches into two small pastry bags each fitted with a small plain tip.
- Match macaron shells so you have pairs that are close to the same size then line up each pair one facing up and one facing down.
- Pipe marsala ganache onto each of the shells that are facing up then pipe a small drop of espresso ganache in the center of each then sandwich cookies together.
- Carefully place cookies in an airtight container and chill.
- These will be best enjoyed one or two days after they are made.