Ever wish you could eat Nutella in macaron form? Well now you can! These chocolate macarons are filled with Nutella buttercream and topped with drizzled dark chocolate and chopped hazelnuts. They are truly to die for.
Macaron Tips & Tricks
- Buy a kitchen scale* if you don't already have one! Macarons are incredibly finicky, so weighing all your ingredients is super important!
- Clean the mixing bowl and whisk attachment of your stand mixer with white vinegar to make sure there are no trace fats on either (if you don't, your meringue may not form).
- Invest in some silicone macaron mats*! They aren't expensive and they will make your life so much easier!
- Also invest in an oven thermometer*! We want our oven as close to 300 degrees as possible to make perfect macarons but just because your oven says it's 300 degrees, doesn't mean it actually is. My oven tends to run hot, so I usually end up having it set to about 290.
- Always use gel food coloring*! Since macaron batter is so finicky, we don't want to add any extra liquid to the batter. So gel food coloring is the way to go! The color is also even more concentrated so you need less.
- For the same reason as above, use vanilla bean paste* instead of vanilla extract!
Let's Make Macarons!
- 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 degrees.
- Bake one sheet at a time on the center rack of the oven for 15-17 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.
Nutella Buttercream
- 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 ¼ 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.
- Top each macaron and then drizzle with melted dark chocolate and chopped hazelnuts if desired.
- Put the assembled macarons in an airtight container, then place them in the fridge for mature for 12-24 hours before eating for the best taste/texture. Or just eat them all immediately. You do you.
If you like these Nutella macarons, you might also like these vanilla bean macarons with rose buttercream or these chocolate hazelnut cupcakes!
more macaron recipes
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Chocolate Macarons with Nutella Buttercream
These chocolate macarons are filled with Nutella buttercream and topped with drizzled dark chocolate and chopped hazelnuts.
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Servings: 30 filled macarons
Equipment
Ingredients
Chocolate Macarons
- 100 grams egg whites, room temperature
- ¼ teaspoon cream of tartar
- 60 grams granulated sugar
- 110 grams almond flour, sifted
- 190 grams powdered sugar, sifted
- 10 grams unsweetened cocoa powder, sifted
Nutella Buttercream
- 113 grams unsalted butter, room temperature
- 57 grams Nutella
- 60 grams powdered sugar
- pinch salt
- 1-2 tablespoons milk, as needed
Top with
- dark chocolate, melted
- chopped hazelnuts
Instructions
Chocolate Macarons
- 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 15-17 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.
Nutella Buttercream
- 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 ¼ 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.
- Top each macaron and then drizzle with melted dark chocolate and chopped hazelnuts if desired.
- Put the assembled macarons in an airtight container, then place them in the fridge for mature for 12-24 hours before eating for the best taste/texture. Or just eat them all immediately. You do you.
Notes
Tip: Clean mixing bowl and whisk attachment of your stand mixer with lemon juice or white vinegar to make sure there are no trace fats on either (if you skip this step, your meringue may not form).
Store in an airtight container in the fridge for up to 5 days.
Nutrition
Serving: 2 | Calories: 189kcal | Carbohydrates: 18.5g | Protein: 3.3g | Fat: 12.4g | Saturated Fat: 5.7g | Cholesterol: 16mg | Sodium: 53mg | Fiber: 1.7g | Sugar: 15.6g
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Annie says
FINALLY I can make macs that aren't terrible. This recipe is incredible, thank you so much!
Liza says
Cna I get this recipe in cups measurements?