Tiramisu Macarons Recipe (with Video)

Method
1. First, whip egg whites. While they are whipping, heat the water and sugar to a temperature of 118 degrees Celsius. In a steady stream while whipping, pour the sugar mixture.
2. Whip egg whites until stiff peak. Sift all the dry ingredients into the bowl and mix gently until the mixture reaches a ribbony stage (about 40 mixes)
3. Transfer to a piping bag and pipe rounds onto parchment paper. Let rest for about one hour, until the top of the macarons are not sticky to the touch and they are smooth
4. Bake at 330F for about 12 minutes. Let cool before removing from the tray.
5. For the creme, whip egg whites until they are soft peak. Next, whip egg yolks and sugar until they are light and fluffy in colour.
6. Fold in the egg whites into the egg yolk mixture. Let set in the fridge before decorating.
7. To assemble, pipe some creme onto one shell and sandwich with another of similar size. Garnish with a layer of good quality cocoa powder and let set in the fridge for at least 30 minutes before serving.