Nutella Macarons

Have you tried Nutella Macarons? Think crisp, chocolatey almond meringue biscuits sandwiched together with dollops of delicious Nutella.

You don't need to have any special skills to make these macarons and you probably have all of the ingredients in your pantry right now.

If you are looking for a simple but delicious recipe for macarons in 30 minutes, then this is definitely it.

A great treat for the family, an elegant French dessert or great as a gift, there are so many reasons to get baking.

Time to get the whisk out!

Bon appétit!   

Jump to:

• Why you will love this dish
• 🥘 Ingredients
• 🍽 Equipment
• 🔪 Instructions
• ⏲️ Baking Time
• 🥗 Serve with
• 📖 Variations
• Storage
• FAQs
• 📋 Recipe
• Food safety
• 💬 Comments

When I first started living in France I really became aware of the foods around me in the shops and markets.

The first thing was French delicacy known as a macaron and the second thing was these huge jars of Nutella! They really do seem to go through tons of it.

This is a recipe for a chocolate macaron with a Nutella filling. I have to buy the smallest jar available, otherwise I can eat the whole jar with a spoon!

Anyway, if you have seen macarons in a shop, they are quite expensive to buy. Luckily, you can easily make them at home with store cupboard ingredients and make different colours and flavours too.

Why you will love this dish

• Simple store cupboard ingredients
• Perfect for presents, desserts and petit fours
• Easy to change the colour, flavour and fillings

🥘 Ingredients

• Nutella - you will only need a small amount for sandwiching the macarons.
• Cocoa - natural unsweetened cocoa powder. This is not the same as premixed drinking chocolate or other hot drink mixes.
• Sugar - icing sugar or confectioners sugar to sweeten the almonds and granulated white sugar for the egg whites.
• Almonds - ground blanched almonds.
• Eggs - just egg whites for this recipe. Freeze the yolks in small bags or containers for up to a year.

See recipe card for quantities.

💭 Top Tips to separate eggs

• I normally store my eggs at room temperature, but if you put your eggs in the fridge for an hour or so before you are ready to bake, then they will be easier to separate.
• Separate each egg, putting the yolks and whites in separate bowls then add the whites to your mixing bowl as you go. This makes it easier in case you come across a bad egg, without wasting the rest. More importantly you can check the egg white. If you have the slightest bit of yolk in the white it can stop the egg whites from whipping.

🍽 Equipment

• large bowl
• whisk or food mixer
• baking sheets and baking parchment or silicon macaron mould
• food processor
• piping bag with large round nozzle
• sieve

🔪 Instructions

💭 Top Tips

• Ground almonds vary in their consistency and they need to be really fine for macarons. Put the icing sugar and ground almonds in a food processor and pulse several times until the mixture is powdery.

Mix the ground almonds and icing sugar with the cocoa powder and sieve into a large bowl.

💭 Top Tips

• Make sure that the bowl you use for mixing meringues is freshly washed and dried and preferable glass or metal. A miniscule amount of grease in the bowl can mean that your egg whites won't whip correctly.

Whisk the egg whites until soft peaks form, either by hand or with an electic mixer of stand mixer.

Gradually whisk in the sugar until fully incorporated and the egg whites become stiff and hold their form. You should be able to lift the bowl above your head without the meringue mixture moving.

Gently fold the egg whites into the almond mixture with a metal spoon gently until combined.

Fit a piping bag with a large round nozzle and fill with the mixture. I find that it's easier to put the bag in a measuring jug to steady it as you fill it.

Draw small circles about 2.5 centimetres or 1 inch in diameter on the baking parchment, then turn the paper over and place on a baking sheet. Pipe the mixture into the circles. Start in the middle as the mixture will start to flatten.

To save time you can also use a silicon macaron template.

Let the macarons sit for about 30 minutes. This allows a skin to form on the top which helps them to rise in the oven.

⏲️ Baking Time

Preheat the oven to 160 C / 310 F / 140 FAN / Gas 2.5   and cook for 13 minutes.

Check with your finger that the top is set. Return to the oven for another minute if required.

Leave to cool for at least 10 minutes before removing them from the baking sheet. Place on a wire rack to cool completely.

Sandwich the macarons together with Nutella then refrigerate until you are ready to eat them.

🥗 Serve with

These macarons are perfect for an afternoon tea with these dishes.

• Afternoon Tea Sandwiches
• Flapjacks
• Melting Moments
• Ginger Cake
• Cheese and Bacon Scones
• Cream Tea Scones
• Madeira Cake
• Salted Caramel Mille Feuille
• Nutella Macarons
• Sable Biscuits
• Cardamon and Lime Madeleines
• Cake Salé

📖 Variations

• Colour - use 1 drop of gel colouring.
• Flavour - use half a teaspoon of flavouring such as mint, coffee, orange etc.
• Filling - try salted caramel, buttercream, jam or peanut butter.

Storage

• Refrigerator - store leftover nutella macarons covered in the refrigerator for up to 5 days
• Freezer - freeze filled or unfilled for up to a month.

FAQs

Let me know what you think in the comments or you can post a picture and tag me on Twitter @chezlereve, Instagram @chezlerevefrancais, or Facebook @chezlerevefrancais

More French desserts

• Chocolate Roulade
• Easy Chocolate Mousse with 2 Ingredients
• Chocolate Marquise
• Chocolate Bavarois
• Chocolate Meringues
• Raspberry Parfait
• Strawberry Galette
• Cherry Clafoutis

📋 Recipe

More desserts

Food safety

We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove