Tiramisu Macaron Recipe (With Espresso & Cheese Buttercream Filling)

Our friend Erika from Sumopocky used our Hokkaido Blend Coffee and shared this recipe with us!

 

When macarons meet coffee culture, magic happens. The coffee’s robust notes are also infused into the Tiramisu Buttercream Filling, blending perfectly with the mascarpone and a hint of sweetness. Together, these elements bring the iconic flavors of tiramisu into a bite-sized macaron format.

To complement these macarons, I crafted an iced latte using their aromatic coffee, which pairs beautifully with the tiramisu flavors. Whether you’re a coffee lover, a macaron enthusiast, or someone who loves all things cute and delicious, these macarons are sure to delight.

Tiramisu Macaron Recipe (With Espresso & Chesse Buttercream Filling)

Ingredients

Macaron Shells

• 70g egg whites
• 90g castor sugar
• 80g almond flour
• 80g powdered/icing sugar
• Few drops of food colorings

Tiramisu Buttercream Filling

• 50g softened unsalted butter
• 130g mascarpone cheese
• 120g icing sugar
• 2 tablespoons brewed espresso using Hokkaido Blend

Instructions

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.

About Erika and Sumopocky

Thank you, Erika, at Sumopocky, for sharing this wonderful recipe with us!

Here is more information about her.

Site: https://www.sumopocky.com/
Instagram: instagram.com/sumopocky
Youtube: youtube.com/c/Sumopocky
Facebook: facebook.com/sumopocky

🤍 Baking edible art - Creative macarons and more
🇸🇬 Bakery in Singapore
👩🏻‍🍳 Beyond the bakes @erikaloww

 

2025 New Year Giveaway

To celebrate our friendship with our favorite baker from Sumopocky, we are doing a collaboration giveaway to give our Hokkaido Blend Giftbox. 

To participate in the giveaway, follow the steps below.

1. Follow @sumopocky and @shopDreamofJapan at Instagram
2. Follow @sumopocky and @shopDreamofJapan at Facebook
   (@shopDreamofJapan is the parent company of Japanese Coffee Co.)
3. Sign up for our Japanese Coffee newsletter from the link here (unsubscribe anytime)

You can take any (or all) of the steps above. Each action counts as one entry, so you have more chances of winning when you do them all!

Good luck, and thank you for participating!

The giveaway ends on January 12, 2025.