Name: Nutella Macarons: A Sweet Delight
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 9
Cuisine: French
Ingredients: 120g almond flour; 120g powdered sugar; 60g egg whites, aged; 30g granulated sugar; Nutella for filling

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Oh, macarons. Those delicate, almond meringue cookies that are the epitome of French pastry. I remember the first time I attempted them – what a disaster! They cracked, they spread, they were everything but the perfect, smooth-shelled beauties I was aiming for. But, I’m stubborn (and have a serious sweet tooth), so I kept at it. And now, years later, I’m so excited to share my Nutella Macarons recipe with you. These little treats are filled with a creamy, decadent Nutella ganache that takes them to a whole new level.

Picture this: a slightly crisp shell giving way to a chewy interior, all enveloped in the rich, hazelnut-chocolate flavor of Nutella. My family adores these, and they’re always the first to disappear at any gathering. Don’t be intimidated by macarons; I’ve broken down the process to make it as straightforward as possible. And trust me, the satisfaction of making these at home is totally worth it! So, grab your ingredients, and let’s get baking some absolutely irresistible Nutella Macarons together. I promise, you’ll love them!

Ingredients

Here’s what you’ll need to create these delightful Nutella Macarons. Don’t worry if you don’t have every single item on hand right away, as I will guide you through some substitutions that can be made.

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For the Macaron Shells:

125g Almond Flour: Make sure it’s finely ground. I usually sift mine to remove any larger pieces. If you can find blanched almond flour, that’s even better for a smoother shell.
125g Powdered Sugar: Also known as confectioners’ sugar. Sifting this is also helpful to avoid lumps.

75g Egg Whites: Aged at room temperature. Aging them helps to dry them out slightly, which is key for achieving the right meringue consistency. I usually separate my eggs a day or two in advance and keep the whites covered in the fridge.
50g Granulated Sugar: This is for the meringue.
Pinch of Cream of Tartar: This helps stabilize the egg whites. If you don’t have any, you can substitute with a tiny squeeze of lemon juice.

Brown gel food coloring: The color is added to give the shell its light brown color.

For the Nutella Ganache Filling:

100g Nutella: The star of the show! I like to use the original Nutella, but you can experiment with other hazelnut spreads if you prefer.
50ml Heavy Cream: This makes the ganache extra creamy and luscious.

I’ve found that using high-quality ingredients really makes a difference in the final product. I always opt for blanched almond flour and the best Nutella I can find. This is something my mom taught me, as she used to always get the best ingredients for her cakes. Using high-quality ingredients will enhance the flavor and texture of your macarons, leading to a more satisfying final product. For instance, blanched almond flour tends to produce a smoother shell, while top-tier Nutella provides a richer, more pronounced hazelnut-chocolate flavor in the ganache. Think of it as investing in your baking experience – the better the ingredients, the better the outcome.

If you are on a budget, try buying almond flour in larger quantities from Costco or a similar store. You can also make your own powdered sugar by grinding granulated sugar in a high-speed blender until it reaches a fine powder consistency.

Speaking of storing, I always keep my almond flour in the freezer to prevent it from going rancid. The heavy cream should be stored in the refrigerator and used before its expiration date. Leftover Nutella? Well, that never lasts long in my house!

Step-by-Step Instructions

Alright, let’s get to the fun part – making these Nutella Macarons! This recipe uses the French method, so it’s a bit simpler than the Italian method. Just follow these steps carefully, and you’ll be well on your way to macaron success.

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Prepare the Almond Flour Mixture: In a food processor, combine the almond flour and powdered sugar. Pulse until finely combined. This step is crucial to ensure a smooth macaron shell. Sift the mixture through a fine-mesh sieve into a large bowl. This removes any large particles that could cause bumps on your macarons.

Make the Meringue: In a clean, grease-free bowl, beat the aged egg whites with the cream of tartar until soft peaks form. Gradually add the granulated sugar, beating until stiff, glossy peaks form. The meringue should be firm enough to hold its shape when you lift the whisk. Tip: Make sure your bowl and whisk are completely clean! Any trace of grease can prevent the egg whites from whipping properly. At the end, add a drop or two of brown gel food coloring. Achieving the right meringue consistency is pivotal for successful macarons. Stiff, glossy peaks indicate that the egg whites have been properly aerated and stabilized, providing the necessary structure for the macaron shells.
Combine Wet and Dry: Gradually fold the almond flour mixture into the meringue in three additions. Be gentle, but thorough. This is where the “macaronage” comes in. The batter should be flowing like lava. I know, it sounds weird, but it’s true. You’ll know it’s ready when you can draw a figure eight with the batter without it breaking. Note: Be careful not to overmix! Overmixing will result in a runny batter that spreads too thin during baking.
Pipe the Macarons: Transfer the batter to a piping bag fitted with a round tip. Pipe even circles onto baking sheets lined with parchment paper or silicone mats. I usually pipe about 1.5-inch circles, leaving some space between each one. After piping, tap the baking sheets firmly on the counter several times to release any air bubbles. This will help create a smooth surface.

Rest the Macarons: This is a critical step! Let the piped macarons sit at room temperature for 30-60 minutes, or until a skin forms on the surface. You should be able to gently touch the surface without the batter sticking to your finger. The time it takes for the skin to form depends on the humidity in your kitchen.
Bake the Macarons: Preheat your oven to 300°F (150°C). Bake the macarons for 12-15 minutes, or until “feet” have formed and the shells are firm. The feet are the characteristic ruffled edges that form at the base of the macaron. Rotate the baking sheets halfway through baking to ensure even cooking. Pro Tip: If your oven has hot spots, use two baking sheets stacked together to prevent the bottoms from burning.
Cool and Assemble: Let the macarons cool completely on the baking sheets before removing them. They should easily peel off the parchment paper or silicone mat. While the macarons are cooling, prepare the Nutella ganache. Heat the heavy cream in a saucepan until it just begins to simmer. Pour the hot cream over the Nutella and let it sit for a minute to melt the chocolate. Stir until smooth and glossy. Let the ganache cool slightly before transferring it to a piping bag.

Pipe the Nutella Ganache: Once you are ready, pipe the ganache filling onto one macaron shell, and top with another shell. Gently twist the two halves together to evenly distribute the filling.
Chill the Macarons: Place the assembled macarons in an airtight container and refrigerate for at least 24 hours. This allows the flavors to meld together and the ganache to set.

Serving Ideas

Serving these Nutella Macarons is almost as fun as making them! These are a total treat to share with friends and family or enjoy as a special treat for yourself.

In my home, we love to serve these macarons as part of a dessert platter. They pair perfectly with fresh berries, chocolate truffles, and a variety of teas or coffee. The kids absolutely adore them, and they always disappear quickly. My husband loves to pair them with a glass of dessert wine or a cappuccino.

I love to display them on a tiered cake stand. It adds a touch of elegance, making them perfect for a special occasion. Or, simply arrange them on a pretty plate and sprinkle with a dusting of cocoa powder. It’s a simple yet elegant touch.

I often make these for holidays like Easter or Christmas. Their beautiful appearance makes them a wonderful addition to any festive spread. They also make great gifts! Package them in a cute box with a ribbon for a thoughtful homemade treat. For holiday gatherings, consider coordinating the macaron colors with the festive theme. Green and red for Christmas, pastel shades for Easter, or even gold and silver for New Year’s. These small touches can elevate the presentation and make them even more appealing.

Leftovers? If you somehow have any, these macarons are best enjoyed within a few days. Keep them stored in an airtight container in the refrigerator to maintain their freshness and texture. However, in my experience, they rarely last that long!

Honestly, just seeing the smiles on my family’s faces when I present these Nutella Macarons is the best part.

FAQs

Here are some frequently asked questions about making Nutella Macarons. I’ve gathered these from my own experiences and from questions my friends and family have asked me over the years.

Q: Why are my macaron shells cracking?

A: Cracking can be caused by several factors. One common cause is insufficient resting time. Make sure the macarons have formed a proper skin before baking. Another reason could be oven temperature being too high. Use an oven thermometer to ensure your oven is accurate. See King Arthur Baking: Macaron Troubleshooting Guide

Q: My macaron batter is too runny. What did I do wrong?

A: This usually means the batter has been overmixed. Be gentle when folding in the almond flour mixture, and stop when the batter reaches the right consistency.

Q: Can I use a different filling?

A: Absolutely! While Nutella ganache is amazing, you can experiment with other fillings like chocolate ganache, salted caramel, or even fruit jam. Just make sure the filling is not too wet, as it can make the macaron shells soggy. Check out my Salted Caramel Macarons for another great recipe!

Q: How do I store macarons?

A: Store assembled macarons in an airtight container in the refrigerator for up to 3-4 days. They actually taste better after a day or two, as the flavors have had time to meld together.

Q: Can I make the macaron shells ahead of time?

A: Yes, you can bake the shells ahead of time and store them in an airtight container at room temperature for a day or two. Fill them with the ganache just before serving for the best texture.

Q: Why aren’t my macarons developing “feet?”

A: This could be due to several reasons. The oven temperature may be too low, or the macarons may not have rested long enough. Another cause could be using old egg whites. Always use aged egg whites for the best results.

Q: Can I make these Nutella Macarons if I have a nut allergy?

A: Unfortunately, since macarons are made with almond flour, this recipe is not suitable for those with nut allergies.

Conclusion

These Nutella Macarons are more than just a recipe; they’re a labor of love that brings so much joy to my family. The process may seem intimidating at first, but with a little patience and practice, you’ll be whipping up these elegant treats like a pro. Remember my first attempt? Total flop! But look at me now. Making macarons is about learning and growing in your baking skills. I love sharing my dessert recipes and hope you enjoy the process of making them too.

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Here are a few tips I’ve learned along the way that will help you succeed:

Always sift your almond flour and powdered sugar. This ensures a smooth batter and prevents lumps.

Don’t overmix the batter. The “macaronage” is a delicate balance. Stop when the batter flows like lava.
Be patient with the resting time. This is crucial for developing the skin that gives macarons their signature feet.

My family loves these Nutella Macarons in so many ways! My son loves them with a glass of milk, while my daughter enjoys them as an afternoon treat with a cup of tea. My husband steals them straight from the fridge whenever he thinks no one is looking.

I can’t wait for you to experience the joy of making these Nutella Macarons. They’re perfect for special occasions, gifts, or simply a delightful treat for yourself. Dive into the delightful world of macarons, and let the nutty-chocolatey goodness of Nutella elevate your baking game. Don’t be intimidated – if I can make these, you absolutely can too! I’d love to hear how these turn out for your family – drop me a comment and tell me about your macaron adventures! Explore my Ferrero Rocher Nutella Cheesecake for another delicious treat combining Nutella with nuts!

And for more dessert adventures, check out Healthline: Nutritional Information for Nutella and Wikipedia: Macarons to learn more about the ingredients and techniques behind these delicious treats.

Happy baking, and I hope these Nutella Macarons become as beloved in your kitchen as they are in mine!

Nutella Macarons: A Sweet Delight

Print Recipe

These Nutella macarons are a delightful treat for any occasion. They feature a crisp shell with a soft, chewy interior and a rich Nutella filling.

Author: Kiera
Prep Time: 30

Cook Time: 15
Total Time: 45
Yield: 9 1x

Category: Dessert
Method: Baking
Cuisine: French

Ingredients

Scale

120g almond flour
120g powdered sugar
60g egg whites, aged

30g granulated sugar
Nutella for filling

Instructions

Sift together almond flour and powdered sugar.

Whisk egg whites until soft peaks form. Gradually add granulated sugar and continue whisking until stiff, glossy peaks form.
Gently fold dry ingredients into the meringue.
Pipe batter onto a baking sheet lined with parchment paper or a silicone mat.