Tiramisu Macarons – a Coffee Lover’s Dream

Of all the macaron flavours I have made so far, Tiramisu Macarons are easily my favourite. I loved them so much that I had to sit down and write this recipe straight away to share it with you. The shells are delicately infused with cocoa and coffee, then sandwiched with a creamy coffee and rum filling. If you love tiramisu and you love coffee, these Tiramisu Macarons are truly made for you. The flavour combination is rich, aromatic and gently boozy – just like the classic Italian dessert but in elegant macaron form.

My macaron journey so far

You might find this hard to believe but I did not even like macarons before. A few weeks ago, as part of my 2026 resolution to keep learning something new, I set myself a challenge: to master macarons. It all started when I began watching macaron-making videos online and become completely fascinated by the process. It looked so precise and mesmerising that I decided to try for myself. Since then, I have been baking macarons almost every day – failing, fixing, adjusting gram by gram and refining my technique.

My goal was not only to create beautiful and delicious macarons but also to simplify the process and make it approachable. I wanted a method that felt achievable rather than intimidating, especially for home bakers. I am still very much a beginner, still learning and still experimenting but I would love to share this journey with you – both the successes and the troubleshooting so we can learn together.

Why tiramisu works so well as a macaron flavour

When I first thought about making Tiramisu Macarons, cocoa powder and coffee were the obvious starting points. These flavours naturally belong in both the shell and the filling. The result is a macaron that tastes unmistakably like tiramisu, with layers of bitterness from the coffee, richness from the cocoa and sweetness from the cream filling.

These macarons are perfect for grown-up desserts, afternoon coffee breaks or even special occasions when you want something elegant but indulgent.

The base shell recipe

All my flavoured macaron shells are developed from one basic recipe which I will share in a separate post soon and link back here. This is the foundation I rely on for consistent results.

My basic shell recipe includes:

• 120 egg whites
• 110g caster sugar (you can increase to 120g if you prefer sweeter shells)
• 145g almond flour (blitzed briefly and sieved)
• 140g icing sugar

For Tiramisu Macarons, I also add:

• 1 teaspoon cocoa powder
• 1 teaspoon finely ground coffee

The cocoa and coffee are incorporated into the dry ingredients so the shells are lightly flavoured and naturally tinted.

Method and technique

Oven and equipment

Preheat your oven to 145°C (fan off). A conventional oven with top and bottom heat works best for me. If you only have fan oven, reduce the temperature slightly to around 140°C and test to find your oven’s sweet spot.

Prepare your piping bag fitted with a Wilton 10 or 12 round nozzle and place it upright in a tall glass or cup, ready to be filled. Line two baking trays with baking mats. I have tested both silicone mats and teflon mats with success but I personally prefer teflon mats as they give me consistently clean bottoms and slightly shorter baking times. If using teflon mats without printed templates, I simply place a paper template underneath the mat for piping and then gently remove it afterwards.

Making the Swiss meringue

Measure the egg whites and caster sugar into a heatproof metal bowl from your stand mixer. I use the Swiss method for all my macarons. It works well with both fresh and bottled/cartoned egg whites and gives a strong stable meringue.

Place the bowl over a saucepan of gently simmering water, making sure the bottom of the bowl does not touch the water. Stir continuously with the whisk attachment until the sugar has fully dissolved and the mixture feels warm to the touch (around 45°C). This usually takes about 2-3 minutes.

Transfer the bowl to the stand mixer fitted with the whisk attachment. Whisk on speed 2 for 1-2 minutes until the large bubbles disappear then increase to speed 5 and continue whisking until stiff peaks form.

With bottled/cartoned egg whites, this can take around 15 minutes, depending on the brand. Fresh egg whites usually whip faster.

To check stiff peaks:

• The meringue should gather in the whisk and form a firm peak.
• Inside the bowl, the meringue should form a solid mass rather than sliding around.
• When you swirl the whisk through the meringue, you should feel resistance.

If the meringue is under-whipped, it will be weak and can cause flat shells, cracked tops or poor feet. If over-whipped, it can become dry and grainy, making macaronage difficult.

Preparing the dry ingredients

While the meringue is whipping, prepare the dry ingredients. Blitz the almond flour briefly on pulse (about 10 pulse) to beak up any lumps without releasing too much oil. Sieve the almond flour and icing sugar together into a large bowl. Discard any coarse bits left in the sieve to achieve smoother shells.

Sieve in the cocoa powder and ground coffee then whisk everything together thoroughly so the mixture is evenly combined.

Macaronage (mixing the batter)

Once the meringue is ready, switch to the paddle attachment. Add all the dry ingredients to the meringue bowl at once. Mix on speed 1 for about 10 seconds then stop and scrape down the sides and bottom of the bowl. Mix again on speed 1 for another 15-20 seconds until the batter starts to come together.

Remove the bowl from the mixer and finish the macaronage by hand using a spatula. Fold the batter by pressing it against the sides of the bowl and bringing it back to the centre. Start with 3-4 folds then check the consistency.

The batter should fall from the spatula in a slow, lava-like ribbon. If it is still stiff, give it another fold or two and check again. I avoid the figure-of-eight test because I find it means the batter is already too runny. It is better to stop slightly early than to overmix.

Transfer the batter into the prepared piping bag. If it is slightly under-mixed, it will loosen a little more as you pipe, which is ideal.

Piping and resting

Pipe the batter onto the prepared mats using 1.25-inch templates or your preferred size. After piping, gently tap the tray on the work surface to release air bubbles. The ideal batter will leave a small tip after pipping.

If the shells spread immediately and lose their shape before tapping, the batter may be over-mixed. I usually sprinkle a light dust of ground coffee over the second tray once the shells are slightly dry.

This recipe normally fills two trays. For the first tray, I use no-rest method by placing it straight into the oven with the door slightly open for 2 minutes to help dry the surface. Then close the door and bake.

Baking

Bake at 145°C for about 18 minutes, rotating the tray halfway through (around the 9-minute mark) for even baking. Baking time may vary by oven, so adjust by 1-2 minutes if needed.

To check doneness, gently touch the top of a shell and try to wiggle it. If it does not move, it is done. On teflon mats, the shells may even slide off cleanly once baked.

Remove the first tray and bake the second tray in the same way. If the second tray is still slightly sticky, place it in the oven with the door ajar for 1 minute before closing the door and baking fully.

Allow the shells to cool completely before removing them from the mats. This ensures dry bottoms and clean feet.

The tiramisu filling

While the shells cool, prepare the filling. It is quick and simple but full of flavour.

You will need:

• 200g cream cheese
• 100g unsalted butter, softened
• 100g icing sugar
• 1 tablespoon rum (or Baileys or Marsala wine)

Cream the butter, icing sugar and rum until pale and smooth. Add the cream cheese and mix briefly until combined. Do not overmix, as cream cheese can split. You can use mascarpone instead, but I prefer cream cheese for a slightly firmer texture that pipes beautifully.

Assembling and maturing

Pipe the filling onto one shell and sandwich with another. This is always my favourite part. Store the finished Tiramisu Macarons in an airtight container in the fridge for at least 24 hours to allow the flavours to mature and the texture to soften slightly.

That said, I rarely wait a whole day before tasting one!

Final thoughts

These Tiramisu Macarons have completely converted me into a macaron lover. Each bite has layers of texture and flavour – crisp shell, soft interior, creamy filling and a hint of coffee and rum. They are sweet but not cloying, rich but balanced and feel wonderfully indulgent.

If you enjoy tiramisu, coffee desserts and elegant baking projects, I truly hope you will try these Tiramisu Macarons. They are a little labour of love but the result is absolutely worth it.