Nutella Macarons

When it comes to macarons there are two common ways they’re made. The French method is considered easier and more straight-forward, which is why I like to make these Nutella macarons using the French method.

image of nutella macarons stacked on top of each other

Making Macarons: The French Method vs. the Italian Method

The French method whisks egg whites together with a bit of sugar to create a French meringue with stiff peaks.

This meringue is then folded into a mixture of finely ground almonds and powdered sugar. This process of folding the meringue into the dry ingredients is called macaronage.

There are two significant ways the Italian method differs from the French method.

The first difference is that the Italian method whisks egg whites with a hot sugar syrup to create a stiff meringue. This step can be a bit tricky to get just right and it makes Italian macarons harder to make in my opinion.

The second difference is that ground almonds and powdered sugar are mixed with raw egg whites to form a paste before any meringue is folded into them.

Both methods require expertise to mix the batter the perfect amount to achieve that elusive, lava-like consistency and bake up perfect macarons.

image of beautiful Nutella macarons drizzled with chocolate and filled with nutella buttercream

Equipment You’ll Need to Make These Nutella Macarons

Like I mentioned above, these Nutella macarons don’t require a ton of equipment!

However, I find they turn out best when the ingredients are weighed and the macarons are baked on a silpat mat. As macarons bake, they usually spread less on silpat mats than parchment paper.

Below is a list of tools and equipment I like to use when I make Nutella macarons:

image of ingredients laid out to make french Nutella macarons

Making Nutella Macarons – Step by Step Process

While the recipe below is quite detailed, I find visual cues to be super helpful!

Below are some photos and a video tutorial of the process to help guide you through this recipe for Nutella macarons.

Step #1: Prep Your Ingredients and Equipment to Make These Nutella Macarons

After weighing your ingredients, wipe down your mixing bowl and whisk attachment with a bit of vinegar or lemon juice to remove any residual grease. This helps the meringue whip up better!

image of superfine almond meal being weighed on a small kitchen scale to make macarons

Step #2: Sift Your Dry Ingredients

Sifting your superfine almond flour, powdered sugar and cocoa powder will help your macaron shells turn out nice and smooth. This step makes sure that no chunks of almond or powdered sugar get mixed into your macaron batter.

image of dry ingredients being sifted into bowl to make french macarons

Step #3: Make French Meringue

Next it’s time to make the French meringue! Whisk the egg whites on a medium high speed until soft peaks form, then gradually add in the granulated sugar.

Once the sugar is incorporated, continue to mix until stiff peaks form. Keep a close eye on your mixer to avoid over mixing your meringue. Stop the mixer once you notice the meringue begins to gather in the whisk.

image of French meringue on a whisk ready to be made into chocolate nutella macarons

Step #3: Mix the Dry Ingredients Into The Meringue

Mix the dry ingredients into the meringue in two additions. The batter might look a bit stiff but it’s better to be too thick than to overmix it! The batter should form a thick ribbon that flows off your spatula when it’s lifted.

Step #4: Pipe the Macaron Shells

Fill a large piping bag with the macaron batter and pipe 1 1/4 inch rounds onto the prepared baking sheets, spacing them about 1 inch apart.

Firmly bang or drop your pans on the counter a few times to bring any trapped air bubbles to the surface and pop them with a toothpick. This can help you avoid hollow or cracked shells.

image of chocolate macarons being piped onto a silpat mat

Step #5: Rest Your Piped Macaron Shells

Next let the macarons rest for 30 minutes until they form a skin. They should be mostly dry to the touch and look matte once they’re ready to be baked! While the shells rest preheat your oven to 325 degrees F.

image of chocolate macarons piped on a silicon mat and resting to form a skin before being baked and made into Nutella macarons

Step #6: Bake The Chocolate Macaron Shells

Bake one tray of macarons at a time. Place the tray in the middle rack of your oven and bake for 12-14 minutes. Let the macarons cool fully on the pan then gently remove them from the silpat mat.

image of chocolate macaron shells baked on a silpat mat and cooling

Step #7: Assembling These Nutella Macarons

Pipe a ring of Nutella buttercream onto one macaron shell, fill the center with Nutella and top it with a second shell.

I also drizzled some melted dark chocolate over the top of each macaron to give them a beautiful finished look.

Place the finished macarons in the fridge in an airtight container to mature overnight then bring the macarons back to room temperature and enjoy!

image of a chocolate macaron being filled with nutella buttercream and a dollop of Nutella

Nutella Macaron Troubleshooting

I’d love to think everyone’s first batch of Nutella macarons will turn out perfectly but my own experience has taught me that’s not how things usually go.

Macarons can be incredibly temperamental and it might take a few tries to get them just right.

If you run into any issues please check out my detailed French macaron troubleshooting guide.

image of chocolate macaron shells that have been baked to make Nutella macarons

Choosing The Right Filling for Your Nutella Macarons

While we put tons of energy into the shell of a macaron, almost all of the flavor in a macaron comes from its filling.

The shell gives the macarons an incredible texture, but the filling is what determines its flavor. You can use just about any type of frosting or ganache to fill macarons.

image of a Nutella macaron that's been bitten into to show it's Nutella filling

I have a big sweet tooth, so I love using Nutella american buttercream to fill these Nutella macarons. I also fill the centers with warmed Nutella to really pack them with chocolate hazelnut flavor.

If you don’t want your macarons to be super sweet, I recommend using Italian buttercream or Swiss meringue frosting instead!

Nutella Macaron Recipe Yield

This recipe makes about 32 macaron shells, which can be used to make 16 macarons. You can double or triple this recipe to make more macarons if needed.

The yield and bake time will also vary based on the size of macarons you pipe. I pipe my shells with a diameter of about 1 1/4 inches.

image of Nutella macarons resting on a pan

Tips for Making the Best Nutella Macarons

  • Wipe your mixing bowl and whisk with lemon juice or vinegar to remove any traces of grease before making your meringue. It will help your egg whites whip up better!
  • Separate your own eggs and age them if possible. Do not use egg whites from a carton.
  • Measure your ingredients in grams with a kitchen scale. You really need to be precise with this recipe and your macarons will turn out best if the ingredients are weighed.
  • Use superfine almond flour rather than trying to make your own! It more consistently yields great macarons.
  • Carefully read through the directions before making these macarons. There are quite a few steps and it’s good to know your game plan before you start!
  • Use a macaron mat or print out a template to help you pipe consistently sized macarons.
  • FIRMLY bang/drop your pans on your counter after piping your macarons. This helps release any air bubbles that may be trapped and prevent cracked or hollow shells.
  • Rest your macarons for 30 minutes before they’re baked to allow them to develop a skin.
  • Pipe a small number of macarons on a few sheets to test your oven for hot spots and to see if it bakes accurately. This way you won’t waste a whole tray of macs if your oven runs hot or cold.
  • Drizzle some melted dark chocolate over the top of each assembled macaron to give them a beautiful finished look.
  • Let your macarons mature! Letting them rest overnight while they are filled softens them (in a good way) and allows the flavors to develop.
  • If you run into any issues making these macarons, please check out my macaron troubleshooting guide.
image of chocolate nutella macarons decorated with drizzled chocolate

Making These Nutella Macarons in Advance & Storage Tips

  • You need to let French macarons mature for a few hours or overnight in the fridge before eating them. This gives them their best texture and taste.
  • Store macarons at room temperature for up to 2 days in an airtight container.
  • Refrigerate macarons for up to 5 days in an airtight container.
  • Freeze filled macarons for up to a month in an airtight container.
  • Unfilled macaron shells can be frozen for up to a month in an airtight container.
  • Make your filling ahead of time too or save any leftover filling! It can be stored in an airtight container in the fridge for up to a week or in the freezer for up to a month.

Let Me Know What You Think!

If you try this recipe for Nutella macarons, I’d love to hear what think of it! Please leave a rating, and let me know your thoughts by sharing a comment.

Also please tag me @chelsweets and use the #chelsweets on social media so that I can see your amazing creations!

image of chocolate nutella macarons drizzled with chocolate

Other Recipes You Might Like:

Yield: 16 macarons

Nutella Macarons

image of nutella macarons stacked on top of each other

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

Prep Time 20 minutes
Cook Time 12 minutes
Additional Time 30 minutes
Total Time 1 hour 2 minutes

Ingredients

Chocolate Macarons

Nutella Buttercream Frosting

  • 1/2 cup unsalted butter, room temperature (113 grams)
  • 1 tsp vanilla extract or vanilla bean paste (4 grams)
  • 2 Tbsp Nutella (37 grams)
  • 1/4 tsp salt (2 grams)
  • 1 1/2 cups powdered sugar (185 grams)
  • 2 Tbsp heavy cream (30 grams)

Nutella Filling

  • 2 Tbsp Nutella, warm (37 grams)

Equipment

Instructions

Nutella Macarons

  1. Sift the superfine almond flour (53 grams), powdered sugar (125 grams), and cocoa powder (7 grams) into a large bowl and set aside.
  2. Add 2 large, aged egg whites (66 grams) into the bowl of a stand mixer and whisk on a medium high speed.
  3. Once the egg whites form soft peaks, gradually add in 3 Tbsp of granulated sugar. Keep mixing until stiff, glossy peaks form.
  4. 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!
  5. 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.
  6. 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.
  7. Let the macarons rest for 30 minutes to develop a skin. The macarons should look matte once the skin has formed.
  8. As the macarons rest, preheat your oven to 325 F.
  9. Bake one tray of macarons at a time on the middle rack of your oven for 12-14 minutes.
  10. Remove from oven and let the macarons cool on the pan (about 15 minutes), then gently remove them from the silpat mat.

Nutella Buttercream Frosting

  1. Beat 1/2 cup of room-temperature butter on a medium speed for 1-2 minutes with a whisk attachment until it becomes lighter in color and smooth.
  2. Mix in 1 tsp vanilla extract, 2 Tbsp Nutella and 1/4 tsp salt on a low speed.
  3. Slowly add in 1 1/2 cups of powdered sugar, 1/2 cup at a time. Half way through add 2 Tbsp of heavy cream or milk to make the frosting easier to mix.
  4. Mix on low for a couple minutes until the ingredients are fully incorporated and the desired consistency is reached
  5. If the frosting is too thick, add in additional heavy cream or milk (1 Tablespoon at a time). If the frosting is too thin, add in more powdered sugar (1/4 cup at a time).
  6. Place in a piping bag with a small round tip and set aside.

Assembling These Nutella Macarons

  1. 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.
  2. If desired, drizzle some melted chocolate and chopped hazelnuts on top of each macaron.
  3. Place the finished macarons in an airtight container and chill in the fridge overnight, then let them warm to room temperature and enjoy!

Notes

Recipe Yield:

This recipe makes about 32 small macaron shells, which can be used to make 16 macarons. You can double or triple this recipe to make more macarons if needed.

The yield and bake time can vary based on how large you pipe your shells. I piped these shells with a diameter of about 1 and 1/4 inch, so they're a tiny bit smaller than a standard macaron.

Tips for Making the Best Nutella Macarons

  • Measure your ingredients in grams with a kitchen scale! You really need to be precise with this recipe. Your macarons will turn out best if the ingredients are weighed.
  • Separate your own eggs and age them if possible! Do not use egg whites from a carton.
  • Carefully read through the directions before making these macarons. There are quite a few steps and it's good to know your game plan before you start!
  • Use a macaron mat or print out a template to help you pipe consistently sized macarons.
  • FIRMLY bang your pans on your counter after piping your macarons. This helps release any air bubbles that may be trapped and prevent cracked or hollow shells.
  • Rest your macarons for 30 minutes before they're baked to allow them to develop a skin.
  • Pipe a small number of macarons on a mat to test your oven for hot spots and see if it bakes accurately. This way you won't waste a whole tray of macs if your oven runs hot or cold.
  • Let your macarons mature in the fridge overnight! Letting them rest overnight while they are filled softens them (in a good way) and allows the flavors to develop.
  • If your first batch of macarons doesn't turn out, please check out the troubleshooting section above for help!

Making These Nutella Macarons in Advance & Storage Tips

  • French macarons need to mature overnight (or ideally 24 hours) in the fridge before being eaten! They taste best 24 hours after being made.
  • Macarons can be stored at room temperature for up to 2 days in an airtight container.
  • Macarons can be refrigerated for up to 5 days in an airtight container.
  • Filled macarons can be frozen for up to a month, but the length can vary based on the filling.
  • Unfilled macaron shells can be frozen for up to a month in an airtight container.
  • Your filling can be made ahead of time too or save any leftover filling! It can be stored in an airtight container in the fridge for up to a week, or in the freezer for up to a month.

Nutrition Information

Yield

16

Serving Size

1

Amount Per Serving Calories 173Total Fat 8gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 2gCholesterol 17mgSodium 50mgCarbohydrates 24gFiber 0gSugar 23gProtein 1g

If you want to take a walk down memory lane, below are some of the original photos from this post in 2015. I think my baking and photography has come a long way in the last 5 years 😛

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