nutella macarons

Learn how to make these gorgeous Nutella macarons! My step by step tutorial &amp; detailed recipe will help you master these delicious little cookies.

Nutella Macarons

superfine almond flour

powdered sugar (1/2 cup)

unsweetened cocoa powder (1 Tbsp)

aged egg eggs

cream of tartar - optional

granulated sugar (1/4 cup + 1 tsp)

unsalted butter, room temperature (1/4 cup)

vanilla extract

salt (1/8 tsp)

Nutella (2 Tbsp)

powdered sugar (1 cup)

heavy cream (1 Tbsp)

Nutella, warm (2 Tbsp)

Kitchen scale

Stand Mixer or Electric Mixer

Large, flat baking sheets

Silpat Mats (or parchment paper)

Large Piping Bag (18-inch)

Round Piping Tip - Ateco 805

Sift 63g superfine almond flour, 63g powdered sugar...

Sift 63g superfine almond flour, 63g powdered sugar and 7g cocoa powder into a large bowl and set aside.

Pour 55g of aged egg whites into the...

Pour 55g of aged egg whites into the bowl of a stand mixer with a whisk and mix on a medium speed until the surface of the egg whites is covered in small bubbles. Add in a pinch of cream of tartar and continue to mix until your reach the soft peak stage.

Add 55g of granulated sugar into the eggs...

Add 55g of granulated sugar into the eggs and mix on a medium speed for 30 seconds then increase the mixing speed to a medium high speed. Keep mixing until stiff, glossy peaks form.

Fold the dry ingredients into the meringue in...

Fold the dry ingredients into the meringue in two additions using circular motion until a thick ribbon of batter runs off the spatula when it's lifted. Be careful not to over mix the batter!

Pour the batter into a large piping bag...

Pour the batter into a large piping bag fit with a medium-sized round piping tip and pipe 1 1/4 inch rounds on the prepared baking sheets, spacing them about 1 inch apart.

Bang the pans firmly on the counter a...

Bang the pans firmly on the counter a few times to release air bubbles, then pop any remaining air bubbles that come to the surface with a toothpick.

Let the macarons rest for 30 minutes to...

Let the macarons rest for 30 minutes to develop a skin. The macarons should look matte once the skin has formed.

As the macarons rest, preheat your oven to...

As the macarons rest, preheat your oven to 300 F.

Bake one tray of macarons at a time...

Bake one tray of macarons at a time on the middle rack of your oven for 16-17 minutes and rotate your pan halfway through.

Remove from oven and let the macarons cool...

Remove from oven and let the macarons cool on the pan (about 15 minutes), then gently remove them from the silpat mat.

Beat 56g of room-temperature butter on a medium...

Beat 56g of room-temperature butter on a medium speed for 1-2 minutes with a whisk attachment until it becomes lighter in color and smooth.

Mix in 4g vanilla extract, 1g salt, and...

Mix in 4g vanilla extract, 1g salt, and 38g Nutella on a low speed.

Slowly mix in 125g of powdered sugar and...

Slowly mix in 125g of powdered sugar and 15g heavy cream on a low speed.

Continue to mix on low for a couple...

Continue to mix on low for a couple minutes until the ingredients are fully incorporated and the desired consistency is reached. 

If the frosting is too thick, add in...

If the frosting is too thick, add in additional heavy cream or milk (1 tsp at a time). If the frosting is too thin, add in more powdered sugar (1 Tbsp at a time).

Place in a piping bag with a small...

Place in a piping bag with a small french tip and set aside.

Pipe a thick ring of Nutella buttercream or...

Pipe a thick ring of Nutella buttercream or frosting of your choice around one macaron shell  and fill the center with warm Nutella. Gently press a second shell on top of the frosting to create a sandwich.

If desired, drizzle some melted chocolate and chopped...

If desired, drizzle some melted chocolate and chopped hazelnuts on top of each macaron.

Place the finished macarons in an airtight container...

Place the finished macarons in an airtight container and chill in the fridge overnight, then let them warm to room temperature and enjoy!

https://mediavine-res.cloudinary.com/video/upload/ny50sbtmkwzytyh6prai.mp4

Learn how to make these gorgeous Nutella macarons! My step by step tutorial & detailed recipe will help you master these delicious little cookies.

These chocolate macarons are filled with Nutella buttercream and topped with drizzled dark chocolate and chopped hazelnuts.

Chocolate Macarons with Nutella Buttercream

egg whites (room temperature)

cream of tartar

granulated sugar

almond flour (sifted)

powdered sugar (sifted)

unsweetened cocoa powder (sifted)

unsalted butter (room temperature)

Nutella

powdered sugar

kosher salt

milk (as needed)

dark chocolate (melted)

hazelnuts

Sift together almond flour, powdered sugar, and cocoa powder into a large bowl and set aside. 

In a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until they become foamy, then add in the cream of tartar.

Turn the mixer up to medium-high and gradually add in the granulated sugar (make sure to add the sugar in very slowly so that the meringue doesn’t deflate).

Once all the sugar is added, turn the mixer to the highest setting and whisk until stiff peaks form.

Using a spatula, gently fold in half of the dry ingredient mixture until fully combined. Then gently fold in the remaining dry ingredients. Continue to gently fold the batter until it reaches a “flowing lava” consistency. You should be able to make a “figure 8” with the batter before it breaks. As soon as you reach this consistency, stop mixing! If you over-mix the batter, the macarons won’t rise properly in the oven.

Line a large baking sheet with a silicone mat or parchment paper.

Scoop batter into a large piping bag fitted with a round tip. Hold the piping bag perpendicular to the silicone mat and pipe 1 inch rounds.

Pick up the baking sheet and drop it onto the counter 3-4 times to help bring any air bubbles to the surface of the macarons. Then use a toothpick to pop any visible air bubbles to make a smooth surface.

Let the macarons sit at room temperature for 30-40 minutes or until a skin forms on the surface. You should be able to lightly touch the surface without any batter being disturbed.

While the macarons are resting, preheat the oven to 300°F.

Bake one sheet at a time on the center rack of the oven for 13-15 minutes or when they do not move on their “feet” when touched.

Let the macarons cool completely on the baking sheet before removing them. They should easily peel off when fully cooled.

Chocolate Macarons

In a large bowl using a handheld or stand mixer fitted with a whisk attachment, cream the butter until smooth then add in the Nutella and beat until fully incorporated.

Add in the powdered sugar 1/4 cup at a time until fully combined and smooth.

Add in milk 1 teaspoon at a time until desired consistency is reached.

Match up your shells before piping, and then turn one side over. Fill the center with the Nutella buttercream, leaving a bit of room around the sides. Add a sprinkle of chopped hazelnuts over the buttercream.

Top each macaron and then drizzle with melted dark chocolate and chopped hazelnuts if desired.

Put the assembled chocolate hazelnut macarons in an airtight container, then place them in the fridge to mature for 12-24 hours. Store in the fridge for up to 5 days. However, for the best taste/texture, let them come up to room temperature for about an hour before eating! [Directly out of the fridge they can sometimes be super hard but at room temperature they&#39;re perfectly soft and tender!]

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Top 2 nutella macarons recipes from across the web

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The most viewed nutella macarons recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine