There’s something so heartwarming about Jellycat plushies—they’re playful and comforting all at once. Their croissant and coffee designs reminded me of slow mornings at a café, which gave me the idea for these tiramisu macarons.
The macarons are made extra special with coffee from Japanese Coffee Co, who kindly sent me their aromatic Hokkaido blend coffee to use in this recipe. This blend stands out with its crisp, clean finish and a delightful bittersweet flavor that lingers on the palate. It offers a rich aroma alongside a smooth, full-bodied sweetness, creating a mellow yet distinctive taste that pairs perfectly with the tiramisu-inspired flavors of these macarons.
The coffee flavours shine in the Tiramisu Buttercream filling, blending perfectly with the mascarpone for a creamy, balanced sweetness. Enjoying these macarons with a homemade iced latte from Japanese Coffee Co really brought the café vibe to life for me. I hope you’ll enjoy it as much as I did!
TIRAMISU MACARON RECIPE
(Inspired by Jellycat Croissant & Coffee Macarons)
by Sumopocky
Yield: approximately 20 macarons
(Inspired by Jellycat Croissant & Coffee Macarons)
by Sumopocky
Yield: approximately 20 macarons
Ingredients
[For Macaron Shells]
Meringue: 70g of Egg whites + 90g of Castor sugar
80g of Almond flour
80g of Powdered/icing sugar
Food colouring
[For Tiramisu Buttercream Filling]
50g of softened unsalted butter
130g mascarpone cheese, room temperature (replace with 120g of cream cheese if mascarpone is not available)
120g of icing sugar
2 tablespoons of brewed espresso
Directions
[For Macaron Shells]
Meringue: 70g of Egg whites + 90g of Castor sugar
80g of Almond flour
80g of Powdered/icing sugar
Food colouring
[For Tiramisu Buttercream Filling]
50g of softened unsalted butter
130g mascarpone cheese, room temperature (replace with 120g of cream cheese if mascarpone is not available)
120g of icing sugar
2 tablespoons of brewed espresso
Directions
[For Macaron Shells]
1. Prepare the meringue:
Beat egg whites on low speed with an electric mixer until frothy (about 1 minute). Gradually add sugar in four parts, increasing the speed to medium. Beat until stiff peaks form.
2. Combine dry ingredients:
Sift almond flour and icing sugar into the meringue.
3. Macaronage:
Fold the mixture with a spatula until just combined. The batter should flow like lava and form a ribbon when lifted.
4. Divide and color the batter:
For coffee cup design: White, beige, light brown, dark brown, and black.
For croissant design: Caramel orange, dark brown, and black.
To each of the batter, continue the macaronage process until you get a molten-like mixture and drips down like a ribbon when lifted. Transfer to piping bags.
5. Pipe the designs:
Transfer batters into piping bags and pipe onto a baking sheet. Watch my video for detailed piping instructions.
6. Dry the shells:
Allow the shells to dry in a non-humid environment until they form a skin. Touching them should leave no residue.
7. Bake:
Preheat oven to 150°C and bake for 15 minutes. Let shells cool completely.
[For Tiramisu Buttercream Filling]
1. Beat butter and cheese until light and fluffy.
2. Sift in icing sugar and mix well.
3. Add brewed espresso and continue beating until smooth.
4. Transfer filling to a piping bag and fill the macaron shells.
- January 01, 2025
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