Gluten-Free Tiramisu Macarons

Enjoy the delicate flavors of tiramisu that have been added to gluten-free macarons. These small treats are great for any event because they have a great mix of espresso, rum, mascarpone, and almonds.

Ingredients:

2 cups almond flour
2 cups powdered sugar
3 large egg whites
1/4 cup granulated sugar
1/2 cup brewed espresso, cooled
1 tablespoon rum extract
1 cup mascarpone cheese
1/2 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
Cocoa powder, for dusting

Instructions:

Preheat oven to 300F 150C

Line baking sheets with parchment paper

In a large bowl, sift together almond flour and powdered sugar

In a separate bowl, beat egg whites until foamy, gradually add granulated sugar and continue beating until stiff peaks form

Fold the almond flour mixture into the egg whites until fully combined and smooth

Transfer the batter to a piping bag fitted with a round tip

Pipe small circles onto the prepared baking sheets

Tap the baking sheets on the counter to release any air bubbles

Let the macarons sit at room temperature for 20-30 minutes until a skin forms on top

Bake for 15-18 minutes until the macarons are set and have formed feet

Remove from oven and let cool completely

In a small bowl, mix brewed espresso and rum extract

Set aside

In another bowl, beat mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until smooth and creamy

Dip the flat side of half of the macarons into the espresso mixture, then spread a layer of mascarpone mixture on top

Top with another macaron to form a sandwich

Dust the tops of the macarons with cocoa powder

Refrigerate for at least 2 hours before serving

Enjoy

Comments

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