Tiramisu Macaroons…turned Cookies!

I was excited to try my new cookbook ‘macaroons30 recipes for perfect bite-size treats so I flipped through the pages and thought to find the ideal and most delectable treat to bake–well, I was hopeful anyway.  So once again, off to our kitchen pantry I go, as well as, to the refrigerator , taking out everything I need.  Everything was going smoothly BUT somewhere along the way, the texture of the meringue just didn’t look right.  Instead of a thick, ribbon-like consistency, I got more of a cookie dough texture.  Not sure where things went wrong, but rather than tossing everything out and starting over, which I would never do, I simply scooped the cookie dough-like meringue onto the baking sheets and followed the remaining instruction for the meringue recipe from the cookbook.  The results, well…you tell me 😉

Ingredients (Original Recipe)

Makes 16

3/4 cup ground almonds (I used Organic Almond Meal)

1 tsp instant coffee powder (I used espresso)

1 cup confectioners’ sugar

2 extra-large egg whites

1/4 cup superfine sugar (I used bakers sugar)

1 tsp unsweetened cocoa


1/2 cup mascarpone cheese (I used tiramisu mascarpone cheese)

1 tbsp Marsala wine or sweet sherry ( I used Sherry Cooking Wine)

2 tbsp superfine sugar

2 tbsp grated chocolate (I used Special Dark chocolate bar; no measuring)


  1. Place ground almonds (or almond meal), coffee powder and confectioners’ sugar in a food processor; process 15 second.  Sift mixture into a bowl.  Line 2 baking sheets with parchment paper.
  2. Place egg whites in a large bowl and whip until holding soft peaks.  Gradually beat in a the superfine sugar to make a firm, glossy meringue.
  3. With a spatula, fold the almond mixture into the meringue one-third at a time.  When all dry ingredients are incorporated, continue to cut and fold the mixture until it forms a shiny batter with a thick, ribbon-like consistency.
  4. Pour the batter into a pastry bag fitted with a 1/2 inch/1-cm plain tip.  Pipe 16 (or less) 1/4 inch thick silver dollar-size circles onto the baking sheets.  Sift the cocoa over the macaroons.  Let stand at room temperature for 30 minutes.  Preheat oven to 325 F/160 C.
  5. Bake in the preheated oven for about 10-15 minutes.  Cool for 10 minutes.

For the filling:

Beat the mascarpone, Marsala wine (or sherry) and superfine sugar together until smooth.  Spread half way atop the macaroons, sprinkle over the grated chocolate.  Mistakes are sometimes meant to be! –-gcc

Original recipe inspired from ‘macaroons30 recipes for perfect bite-size treats