Have you ever dreamed of savoring Nutella in the delightful form of macarons? Your wish has come true! These chocolate macarons are generously filled with a delicate, airy Nutella buttercream, adorned with a luscious drizzle of dark chocolate, and sprinkled with finely chopped hazelnuts. They are absolutely irresistible.
ingredient
You only need a few simple ingredients to make these chocolate hazelnut macarons!
- Egg Whites: Lately, I’ve adopted the practice of “aging” my egg whites, and I’ve noticed it enhances consistency. While it’s not obligatory, it’s a simple process worth trying. Measure out 100 grams of egg whites into a small bowl, cover it with plastic wrap, and poke a few holes in the top. Place it in the refrigerator for at least 24 hours, but you can leave it there for up to 3 days. Be sure to take the egg whites out of the fridge at least an hour before you start baking.
- Almond Flour: The appearance of lumpy macarons is often due to coarsely ground almond flour. I prefer using Bob’s Red Mill almond flour because of its fine texture. However, if you have chunkier almond flour, you can pulse it in a food processor for a few seconds to make it finer. It’s also crucial to sift your dry ingredients to ensure smooth macarons.
- Cocoa Powder: I strongly recommend using Dutch-processed cocoa powder for macarons, as it has a neutralized acidity. However, if you only have natural cocoa powder on hand, you can use that too.
- Nutella: I have a personal preference for classic Nutella, but any chocolate hazelnut spread should work just fine!
how to make french macarons
- Sieve together almond flour, powdered sugar, and cocoa powder into a spacious bowl. Set this mixture aside.
- In a stand mixer equipped with the whisk attachment, begin whisking the egg whites at medium speed until they transform into a frothy consistency. At this point, introduce the cream of tartar.
- Increase the mixer’s speed to medium-high and gradually incorporate the granulated sugar. After all the sugar has been added, elevate the mixer to its highest setting and continue to whisk on high until stiff peaks materialize.
With a spatula, delicately incorporate half of the dry ingredient mixture until thoroughly blended. Then, gently fold in the remainder of the dry ingredients.
Keep gently folding the batter until it attains a consistency reminiscent of ‘flowing lava.’ You should be able to trace a ‘figure 8’ pattern with the batter before it breaks. Once you reach this desired consistency, cease mixing immediately! Over-mixing can hinder the proper rising of the macarons in the oven.
- Prepare a spacious baking sheet by lining it with either a silicone mat or parchment paper.
- Transfer the macaron batter into a generously sized piping bag equipped with a large round tip. Hold the piping bag upright, perpendicular to the silicone mat, and gently pipe 1-inch rounds.
- To remove any trapped air bubbles within the macarons, carefully lift the baking sheet and lightly tap it onto the counter’s surface 3-4 times. Then, employ a toothpick to puncture any visible air bubbles, ensuring a smooth surface.
Allow the macarons to rest at room temperature for 30-40 minutes, or until a smooth skin forms on the surface. You should be able to gently touch the surface without disturbing the batter.
While the macarons are resting, preheat your oven to 300°F.
Bake one sheet at a time on the center rack of the oven for 13-15 minutes, or until they remain firmly in place on their ‘feet’ when touched.
Let the macarons cool completely on the baking sheet before removing them; they should easily lift off once fully cooled.
Once the chocolate macarons have completely cooled, pipe the Nutella buttercream into the center of each shell and finish by sprinkling a bit of chopped hazelnuts on top.
If desired, you can drizzle melted chocolate onto the other macaron shell and sprinkle it with chopped hazelnuts. Allow them to cool completely before assembling.
Place the assembled chocolate hazelnut macarons in an airtight container and refrigerate them for 12-24 hours to mature. You can store them in the fridge for up to 5 days. However, for the best flavor and texture, it’s recommended to let them come to room temperature for about an hour before enjoying! (When taken directly from the fridge, they can sometimes be quite firm, but at room temperature, they become perfectly soft and tender!)
macaron tips & tricks
Macarons can be tough so setting yourself up for success is key!
- If you don’t already have one, consider purchasing a kitchen scale. Macarons are exceptionally sensitive, making precise ingredient measurements crucial.
- Ensure that both the mixing bowl and whisk attachment of your stand mixer are thoroughly cleaned with lemon juice or white vinegar to eliminate any residual fats. This step is essential to ensure your meringue forms correctly.
- Opt for a durable baking sheet that remains flat and evenly distributes heat. Personally, I highly recommend these Cuisinart baking sheets for macarons—they’re my top choice, and I even own six of them!
- Invest in silicone macaron mats, as they’re both affordable and incredibly helpful in simplifying the macaron-making process.
- Also, consider acquiring an oven thermometer. We aim to maintain our oven as close to 300 degrees as possible for perfect macarons. However, the temperature displayed on your oven’s dial might not always be entirely accurate. For instance, my oven tends to run slightly hot, so I typically set it to around 290 degrees to achieve the desired temperature.
recipe faq’s
Why are macarons so hard to make?
Macarons can be a bit temperamental, but they’re not insurmountable! It’s essential to meticulously follow the instructions, and if your initial batch doesn’t yield the desired results, don’t be discouraged—just keep honing your skills!
Can I make any substitutions to the recipe?
If you haven’t previously baked macarons, I advise against altering the macaron recipe. However, feel free to explore substitutions and variations for the filling!
Why are my macarons hollow, cracked, have no feet, etc.
Nearly all macaron challenges can be attributed to two main factors: oven temperature and the correct mixing of the batter. That’s precisely why employing an oven thermometer and discontinuing the mixing process once the batter begins to flow like lava are of utmost importance.
Chocolate Macarons with Nutella Buttercream
These delightful chocolate macarons come generously filled with Nutella buttercream and elegantly adorned with a drizzle of dark chocolate and a sprinkle of chopped hazelnuts.
Prep Time: 2hours hours
Cook Time: 15minutes minutes
Resting Time: 45minutes minutes
Total Time: 3hours hours
Servings: 30 filled macarons
Author: Verjina
Special Equipment
- kitchen-scale
- stand mixer with whisk attachement
- half sheet pan
- silicone macaron mat
- ½ inch round piping tip
Need Metric Measurements?Use the options below to toggle between cups and grams!
Ingredients MetricUS Customary ½1x2x3x
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 kosher salt
- 1-2 tablespoons milk, as needed
Top with
- dark chocolat, melted
- chopped hazelnuts
Instructions
Chocolate Macarons
- Sieve the almond flour, powdered sugar, and cocoa powder into a spacious bowl, and then set this dry mixture aside.
- Using a stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until they turn foamy. Add the cream of tartar at this stage.
- Increase the mixer’s speed to medium-high and slowly add the granulated sugar (take care to add it gradually to avoid deflating the meringue).
- Once all the sugar is incorporated, turn the mixer to its highest setting and continue whisking until stiff peaks form.
- With a spatula, gently fold in half of the dry ingredient mixture until thoroughly combined. Then, gently fold in the remaining dry ingredients. Continue to gently fold the batter until it reaches the consistency of ‘flowing lava.’ You should be able to create a ‘figure 8’ pattern with the batter before it breaks. Once you achieve this consistency, stop mixing. Over-mixing can prevent the macarons from rising properly in the oven.
- Prepare a large baking sheet by lining it with either a silicone mat or parchment paper.
- Transfer the 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.
- Lift the baking sheet and gently 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 puncture any visible air bubbles to create a smooth surface.
- Allow the macarons to rest 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 disturbing the batter.
- While the macarons are resting, preheat your oven to 300°F.
- Bake one sheet at a time on the center rack of the oven for 13-15 minutes, or until they no longer move on their ‘feet’ when touched.
- Let the macarons cool completely on the baking sheet before removing them; they should easily peel off once fully cooled.
Nutella Buttercream
- In a large bowl, using either a handheld or stand mixer fitted with a whisk attachment, start by creaming the butter until it becomes smooth. Then, add the Nutella and continue to beat until fully integrated.
- Gradually incorporate the powdered sugar, adding it in ¼ cup increments until the mixture is completely smooth.
- To achieve your desired consistency, add milk one teaspoon at a time.
- Match up the macaron shells before piping and then invert one side. Fill the center with the Nutella buttercream, ensuring a slight gap around the edges. Sprinkle chopped hazelnuts over the buttercream.
- Pair each macaron and gently sandwich them together. If desired, drizzle melted dark chocolate over the top and sprinkle with chopped hazelnuts.
- Place the assembled chocolate hazelnut macarons into an airtight container and refrigerate for 12-24 hours to allow them to mature. You can store them in the fridge for up to 5 days. However, for the most delightful taste and texture, allow them to reach room temperature for about an hour before enjoying. (When they come directly out of the fridge, they can occasionally be quite firm, but at room temperature, they become perfectly soft and tender!)
Notes
Tip: Before proceeding, ensure that you’ve thoroughly cleaned the mixing bowl and whisk attachment of your stand mixer using lemon juice or white vinegar. This step is essential to eliminate any lingering fats, as neglecting it may hinder the formation of your meringue.
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