Macamisu: it’s a tiramisu but made with macarons instead of ladyfingers. This dessert combines the lightness of macarons and the creamy goodness of a tiramisu.

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Tiramisu, who doesn’t love it, it’s creamy and perfectly sweet. On the other hand, Macamisu closely resembles the classic tiramisu but substitutes macaron shells for ladyfingers. Now I thought I was simply a genius for inventing this creation in my head but there was a place in California that has already been making these. But since I’m across the country I can say in my head that I created this original recipe without the influence of seeing it or trying it.

And I simply agree, that if you make macarons, you understand that macarons aren’t easy. Sometimes you have ugly, lopsided, cracked macarons and as a macaron baker, I call them macawrongs.

It doesn’t mean it won’t still taste delicious it’s just not perfect in our eyes.

I’m not a macaron perfectionist here but I can safely say that I can make and bake delicious macarons.

Making macamisu is a great way to use those ugly macawrongs. No one will ever check to see if it’s not full, has ugly feet or that it’s lopsided. If you make macarons, you also know that you tend to have a lot of egg yolks lying around. I hate throwing them out, but I also hate keeping them in my fridge to find a use for them and then it’s too late and by the time I remember, and it already spoiled. The tiramisu filling uses egg yolks, which I would say is a win-win!

Why You Should Make Macamisu:

An extra way to use Macaron Shells: Use those macawrongs or just extra shells you have in the freezer.

Gluten-Free: With almond flour as the base, this gluten-free recipe offers a delicious alternative for those with dietary restrictions without compromising on flavor or texture.

Delicious twist: It has a chewier and cake-like texture than the classic tiramisu.

Macamisu Ingredients and Substitutions:

Macaron Shells: You can use macawrongs, or perfect shells here!
Coffee: Instant espresso or just a regular cup of coffee will work here! Strong coffee will give you the best results.
Coffee liquor: If not using a liquor you can simply skip this ingredient.
Mascarpone Cheese: The creamy and indulgent mascarpone cheese forms the heart of the tiramisu filling, providing a smooth and luscious texture. If necessary, you can substitute cream cheese.
Pasteurized Egg Yolks: In my recipe, I use pasteurized egg yolks instead of raw ones. If using unpasteurized eggs, there’s another step, you’ll have to take just to make sure the egg is safe to consume raw.
Heavy Cream: Heavy cream will help lighten the tiramisu filling.
Sugar: Sweetens the tiramisu filling.
Cocoa Powder: Use unsweetened Cocoa powder here, my recipe calls for a Dutch cocoa powder because it is richer, but you can use the cocoa powder you have on hand.

Macamisu Instructions:

You can make Macamisu with an electric hand mixer or by whisking it by hand; a stand mixer is not necessary.

I currently don’t have a macaron ready recipe so feel free to use one on the internet for the time being.

Make macarons according to directions and then pipe the macaron shells 1/2 to 1 inch smaller than the serving container. (Trace the outside of the serving container with a pencil on parchment paper and then flip over to fill the macaron to just a little smaller than the tracing.

Prepare the Tiramisu Filling:

In a large bowl, beat the egg yolks with sugar until light and airy. Add in mascarpone cheese and mix just until it combines.

With another large bowl add the heavy whipping cream and whip until stiff peaks.

Add the whipped cream to the egg mascarpone mixture and mix until smooth and creamy. Transfer the filling to a piping bag fitted with a small round tip. The mixture may seem a little runny at first, but letting it sit for another 5 to 10 minutes will allow it to thicken up.

Unpasteurized Egg Method (Double Boiler Method):

Using a medium size pot place water in it and turn it on medium heat and allow it to simmer. Place a heat-safe bowl on top of the simmering water and place the egg yolks and sugar in. Stir the mixture consistently to stop the eggs from curdling. Stir until the sugar dissolves and the mixture looks thick and is a pale-yellow color.

Assemble the Macamisu:

Add the coffee liquor to the hot coffee and mix just until it mixes. If you’re not using the liquor in this recipe then just use the coffee as is.

Dip the macaron in the coffee until it’s saturated enough, then place it on the bottom of your serving container. Pour over a tablespoon of coffee over the top of the macaron, and then pipe a layer of the tiramisu filling. Repeat this step two more times.

Using a fine mesh sieve, dust the tops of the macarons with cocoa powder for a finishing touch.

Place the assembled macamisu in the refrigerator for at least 12 hours to allow the flavors to meld together. Serve chilled and enjoy the creamy goodness of Macamisu!

Simple Ways to change per taste buds:

Add more sugar to your filling to achieve a sweeter tiramisu.

Substitute mascarpone with cream cheese if it’s more budget-friendly.

Flavor the macaron shell and change the coffee to tea.