Prep Time: 2 hrs | Cook Time: 40 mins | Resting time: 40 mins | Total Time: 3 hrs 20 mins | Servings: 26 macarons
Making macarons is an art. It’s a bit intimidating at first but when you get the hang of it, it’ll just be easy peasy. This recipe is a good start if you are just beginning to explore the world of macarons. Delicious macarons with Nutella Buttercream filling drizzled with melted chocolate and chopped hazelnuts. Delicate, pretty, and chewy macarons that are perfect in every way!
Ingredients
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Chocolate Macaron Shells:
100 g. Egg whites
100 g. white sugar
105 g. almond flour
75 g. powdered sugar
14 g. cocoa powder
Nutella Buttercream:
4 tablespoons unsalted butter 2 ounces, 56g
1/3 c. Nutella
2 c. powdered sugar 9 ounces, 255g
1/8 teaspoon salt
2-4 tablespoons milk more, or less, as needed
Topping:
1/4 c. chocolate chips
1/4 c. chopped hazelnuts
How to make Nutella Macarons
Macaron Shells:
Step 1: With parchment paper or silicone mat, line two baking sheets. Set aside a large piping bag fitted with a large round tip. For the baking mat, use one with a macaron template or make your own and put it under the mat.
Step 2: Sift together the powdered sugar, almond flour, and cocoa powder and set aside.
Step 3: In a heat-proof bowl or a double boiler, add the egg whites and granulated sugar. Place the bowl over a pan with simmering water and ensure that the bottom of the bowl is not touching the simmering water. Whisk the egg whites and sugar until frothy and the sugar is completely melted.
Step 4: To the bowl of a stand mixer, transfer the mixture. Begin whisking with the whisk attachment at low speed for approximately 30 seconds. Slowly increase to medium speed and whisk for another minute or two until white and the mixture is beginning to be fluffy. Adjust the speed to high and beat the mixture further until stiff peaks formed.
Step 5: Into stiff whites, pour the powdered sugar and almond flour, then gently fold using a spatula.
Step 6: At this point, you can add the food colouring.
Step 7: Once the batter is glossy with a thick and flowing consistency, stop whisking and transfer the batter to the prepared piping bag.
Step 8: Over the centre of each macaron template, position the piping bag at directly 90 degrees, applying an equal pressure while carefully piping for about 3 seconds. Twisting slightly, quickly pull up the bag.
Step 9: Against the counter, bang the trays a few times to release the air bubbles once you’ve already pipe as many circles as possible. This also will prevent the macaron shells from cracking.
Step 10: Gently pop the bubbles that may form on the surface of the macaron shells with a toothpick.
Step 11: Leave the trays for about 20 to 40 minutes depending on the humidity to allow the shells to dry out a bit. Test by gently pressing the surface of the macaron.
Step 12: Prepare the oven. Preheat it to 325 degrees F.
Step 13: Place one tray in the preheated oven and bake the macarons for about 5 minutes. Rotate the tray and continue to bake for another 5 minutes until the macarons have a deeper colour, formed feet, and easily come off the mat.
Step 14: Remove from the oven and bake the rest.
Step 15: Allow the macarons to cool before filling.
Nutella Buttercream:
Step 1: In a bowl of an electric mixer, add the butter and cream for about a minute.
Step 2: Add the Nutella to the creamed butter and mix until incorporated.
Step 3: Add in the sifted powdered and salt and mix at low speed until well combined.
Step 4: Adjust the speed to medium-high and continue to cream the mixture for a minute more.
Step 5: If the mixture seems dry, add milk or skip if the buttercream already has a perfect consistency. Or add more sifted powdered sugar if the buttercream turned out too runny after adding the milk.
To assemble:
Step 1: In a piping bag with your choice of a tip, transfer the Nutella Buttercream.
Step 2: Pipe the halves of the macaron and top them with another shell.
Step 3: Place the melted chocolate in a piping bag. Drizzle it over the shells, then sprinkle it with chopped hazelnuts.
Storage:
Place the Nutella Macarons in an airtight container and the fridge for up to a week or in the freezer for up to 2 months.
Notes:
For this recipe, only use gel food colouring. Go easy with the food colouring if you are a beginner macaron as it can change the batter in many ways and this will cause extra mixing time.
For accuracy, I recommend using a scale to measure the ingredients.
The amount of macaron will depend on how large you pipe the shells and your batter (runny or thick).
Adjust the baking time depending on the oven.
To bake the macarons, make sure to have an oven thermometer.
Rotating the macarons after the 5 minutes of baking time is optional but is recommended to prevent having lopsided macarons. Again, adjust according to your oven.
Nutrition Info:
Amount Per Serving: (1 macaron), Calories: 180
Ingredients
- Chocolate Macaron Shells:
- 100 g. Egg whites
- 100 g. white sugar
- 105 g. almond flour
- 75 g. powdered sugar
- 14 g. cocoa powder
- Nutella Buttercream:
- 4 tablespoons unsalted butter 2 ounces, 56g
- 1/3 c. Nutella
- 2 c. powdered sugar 9 ounces, 255g
- 1/8 teaspoon salt
- 2-4 tablespoons milk more, or less, as needed
- Topping:
- 1/4 c. chocolate chips
- 1/4 c. chopped hazelnuts
Instructions
Macaron Shells:
Step 1: With parchment paper or silicone mat, line two baking sheets. Set aside a large piping bag fitted with a large round tip. For the baking mat, use one with a macaron template or make your own and put it under the mat.
Step 2: Sift together the powdered sugar, almond flour, and cocoa powder and set aside.
Step 3: In a heat-proof bowl or a double boiler, add the egg whites and granulated sugar. Place the bowl over a pan with simmering water and ensure that the bottom of the bowl is not touching the simmering water. Whisk the egg whites and sugar until frothy and the sugar is completely melted.
Step 4: To the bowl of a stand mixer, transfer the mixture. Begin whisking with the whisk attachment at low speed for approximately 30 seconds. Slowly increase to medium speed and whisk for another minute or two until white and the mixture is beginning to be fluffy. Adjust the speed to high and beat the mixture further until stiff peaks formed.
Step 5: Into stiff whites, pour the powdered sugar and almond flour, then gently fold using a spatula.
Step 6: At this point, you can add the food colouring.
Step 7: Once the batter is glossy with a thick and flowing consistency, stop whisking and transfer the batter to the prepared piping bag.
Step 8: Over the centre of each macaron template, position the piping bag at directly 90 degrees, applying an equal pressure while carefully piping for about 3 seconds. Twisting slightly, quickly pull up the bag.
Step 9: Against the counter, bang the trays a few times to release the air bubbles once you’ve already pipe as many circles as possible. This also will prevent the macaron shells from cracking.
Step 10: Gently pop the bubbles that may form on the surface of the macaron shells with a toothpick.
Step 11: Leave the trays for about 20 to 40 minutes depending on the humidity to allow the shells to dry out a bit. Test by gently pressing the surface of the macaron.
Step 12: Prepare the oven. Preheat it to 325 degrees F.
Step 13: Place one tray in the preheated oven and bake the macarons for about 5 minutes. Rotate the tray and continue to bake for another 5 minutes until the macarons have a deeper colour, formed feet, and easily come off the mat.
Step 14: Remove from the oven and bake the rest.
Step 15: Allow the macarons to cool before filling.
Nutella Buttercream:
Step 1: In a bowl of an electric mixer, add the butter and cream for about a minute.
Step 2: Add the Nutella to the creamed butter and mix until incorporated.
Step 3: Add in the sifted powdered and salt and mix at low speed until well combined.
Step 4: Adjust the speed to medium-high and continue to cream the mixture for a minute more.
Step 5: If the mixture seems dry, add milk or skip if the buttercream already has a perfect consistency. Or add more sifted powdered sugar if the buttercream turned out too runny after adding the milk.
To assemble:
Step 1: In a piping bag with your choice of a tip, transfer the Nutella Buttercream.
Step 2: Pipe the halves of the macaron and top them with another shell.
Step 3: Place the melted chocolate in a piping bag. Drizzle it over the shells, then sprinkle it with chopped hazelnuts.
Storage:
Place the Nutella Macarons in an airtight container and the fridge for up to a week or in the freezer for up to 2 months.
Notes
For this recipe, only use gel food colouring. Go easy with the food colouring if you are a beginner macaron as it can change the batter in many ways and this will cause extra mixing time. For accuracy, I recommend using a scale to measure the ingredients. The amount of macaron will depend on how large you pipe the shells and your batter (runny or thick). Adjust the baking time depending on the oven. To bake the macarons, make sure to have an oven thermometer. Rotating the macarons after the 5 minutes of baking time is optional but is recommended to prevent having lopsided macarons. Again, adjust according to your oven.
