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!
What are the ingredients?
This recipe has only 6 ingredients and they will probably be in your cupboards right now.
Apart from the Nutella, you will need cocoa, icing sugar, sugar, ground almonds and egg whites. That's it.
This was my first foray into the world of macarons and my first massive tip would be to buy the finest ground almonds you can or whizz them in a food processor to fluff them up and make them as fine as possible. I always have ground almonds in the kitchen for curries but here in France you can buy them also for flans and confectionery like macarons. Buy the finest you can and sieve it without grinding any lumps through.
Here's my modest jar of Nutella. Believe me they sell much bigger ones. Personally I wouldn't put it on bread. I think it belongs in desserts or on my spoon. I can happily polish of a whole jar.
How do you make Nutella macarons?
Mix the almonds with icing sugar and cocoa powder in a bowl.
Whisk the egg whites until peaks form then gradually whisk in the sugar until the mixture is stiff.
Stir in the almond mixture gently until combined and then fill a piping bag.
Draw small circles on baking parchment then turn the paper over and place on a baking sheet. Pipe the mixture into the circles or use a silicon macaron template.
Bake at 160 C for about 10 minutes, open the door briefly to let the steam out then cook for about 7-10 minutes until they are hard. Leave to cool before removing them from the baking sheet.
At this point I have to say that there are so many methods and recipes on the internet for macarons so this is my variation. Many recipes advise leaving the macarons before cooking to let the top dry which may take an hour! I didn't do this or add any special ingredients.
Sandwich the macarons together with Nutella then refrigerate until you are ready to eat them.
I wanted to show you that these macarons are easier to make than you think.
I would really love to know if anyone out there has some hints, tips or recipes for macarons too!
If you are planning on eating them the same day then store them iced and covered in the fridge.
You can make these in advance and keep in airtight storage but only ice them when you are ready to eat them.
You can easily add different colours to the macaron mix to make orange, coffee and raspberry flavoured macarons. Sandwich together with flavoured buttercream.
A macaron is a French meringue biscuit sandwich whereas a macaroon is often a coconut and egg white based mini cake as in Coconut macaroons. Where it gets confusing is that there are also almond macaroons which are more like macarons but decorated with an almond and eaten as a biscuit.
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- 1 tablespoon cocoa
- 100 g icing sugar
- 100 g ground almonds
- 2 egg whites
- 55 g sugar
- 10 teaspoon Nutella
- Sieve the icing sugar, almonds and cocoa together.
- Whisk the egg whites to soft peaks and then gradually whisk in the sugar until the mixture is firm.
- Fold the almond mixture into the egg whites.
- Pipe 20 circles about 3cm across onto parchment paper.
- Bake for 10 minutes at 160 C, open the door briefly to let steam escape then bake for another 7-10 minutes until firm.
- Allow the macarons to cool completely and sandwich together with a generous teaspoon of Nutella.
- Refrigerate in an airtight box until serving,
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