Nutella macarons with crisp chocolate shells, a whipped Nutella ganache, and a soft Nutella center, made using the classic French macaron method.
As a French baker, I make these Nutella macarons using the classic French macaron method for a reliable texture and clean shells.
They’re filled with a smooth Nutella milk chocolate ganache and a soft Nutella center that melts as you bite in.
The chocolate shells stay crisp on the outside, slightly chewy inside, and pair perfectly with the rich hazelnut flavor.
If you love Nutella desserts, this macaron recipe is a must-try.
Why you'll love this recipe
- Easy to follow - Clear French macaron steps that guide you from shells to filling with confidence.
- Perfect texture - Crisp chocolate shells with a soft, chewy center.
- Rich Nutella flavor - Nutella ganache plus a melting Nutella core for an intense hazelnut-chocolate taste.
Ingredients you need
You need these ingredients to make these Chocolate ganache Nutella macarons:
- Almond flour (almond meal): finely ground, blanched almonds
- Powdered sugar: confectioners’ sugar, well sifted
- Unsweetened cocoa powder: 100% cocoa, no added sugar
- Egg whites: large, at room temperature
- Granulated sugar: extra-fine or caster sugar
- Cream of tartar (optional): a small pinch
- Milk chocolate: baking chocolate, around 40–45% cocoa
- Heavy cream: full-fat, part hot and part cold
- Nutella spread: classic hazelnut chocolate spread
Tips for this recipe
- Room-temperature egg whites: Let egg whites sit at room temperature for better volume and a stable French meringue.
- Stiff, glossy meringue: Whip until firm peaks form before adding the dry ingredients to avoid flat shells.
- Careful macaronage: Fold gently until the batter flows in a ribbon; overmixing leads to cracked or spread macarons.
- Remove air bubbles: Tap the baking tray firmly on the counter to prevent cracks while baking.
- Proper resting time: Let shells rest until dry to the touch before baking to get smooth tops and good feet.
How to make Nutella macarons (step-by-step)
This is the same French macaron method I’ve tested and refined over the years in my own kitchen.
Blend almond flour, powdered sugar, and cocoa powder in a food processor until very fine, then sift.
Whip egg whites in a stand mixer with the whisk attachment until soft peaks form.
Add granulated sugar gradually, then beat on high speed until the French meringue is stiff, glossy, and firm.
Fold the dry ingredients into the meringue using a spatula until the batter flows in a ribbon and slowly settles.
Pipe rounds onto a baking sheet lined with parchment paper or a silicone macaron mat using a 10 mm round tip.
Rest the shells for about 15 minutes, until dry to the touch.
Bake at 140°C / 285°F for 14–16 minutes, one tray at a time and cool completely before removing from the tray.
If you’re looking for a lighter, fluffier option, I also share a whipped Nutella ganache that works beautifully as a frosting or macaron filling.
Chop the milk chocolate and place it in a bowl with the Nutella.
Heat half of the heavy cream until just simmering, then pour over the chocolate.
Mix until smooth, add the remaining cold cream, then blend with an immersion blender.
Cover with plastic wrap and chill for about 4 hours, until set.
Whip briefly at low speed until thick and pipeable.
Pipe Nutella ganache onto one macaron shell, add a small Nutella center, then sandwich with another shell.
Chill for 1 hour before serving for the best texture and flavor.
Storage
- Room temperature: Unfilled macaron shells keep up to 7 days in an airtight container.
- Fridge: Filled Nutella macarons keep 3–5 days, well covered.
- Freezer: Freeze shells or filled macarons up to 2 months; thaw overnight in the fridge.
Recipe variations
- Extra chocolate: Drizzle melted dark chocolate over the shells for decoration.
- Nutella buttercream macarons: Replace the ganache with a light Nutella buttercream filling.
- Nutella raspberry macarons: Add fresh raspberries or raspberry jam in the center.
- Nutella hazelnut macarons: Use hazelnut flour instead of almond flour for a deeper flavor.
- Nutella coffee macarons: Add instant coffee to the Nutella ganache for a mocha twist.
Recipe Questions
Can I make Nutella macarons ahead of time?
Yes. Macarons taste even better after 24 hours of resting in the fridge.
Why are my macaron shells cracked?
They may be under-rested, overmixed, or baked at too high a temperature.
Can I skip the resting time?
No. Resting helps form the skin needed for smooth shells and proper feet.
Why is my Nutella ganache too soft?
It needs more chilling time or a slightly higher chocolate ratio.
Can I use Italian meringue instead?
Yes, but this recipe is optimized for French macarons.
More Macaron Recipes
I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!
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Nutella Macarons
- Total Time: 1 hour 15 minutes
- Yield: 25 macarons
Description
Recipe for Nutella macarons with chocolate macaron shells, Nutella milk chocolate ganache filling, and a soft Nutella center (for 20–25 macarons).
Ingredients
Chocolate macaron shells
- 100 g Egg whites - room temperature about 3 large egg whites
- 125 g (½ cup) Sugar extra-fine granulated
- 120 g (1cup) Almond flour
- 125 g (1 cup) Powdered sugar
- 10 g (1 ½ tbsp) Cocoa powder- unsweetened
Nutella ganache filling
- 100 g (3.5 oz) Milk chocolate
- 100 g (⅓ cup) Nutella spread
- 100 ml (⅓ cup + 1 tbsp) Heavy cream - hot
- 100 ml (⅓ cup + 1 tbsp) Heavy cream - cold
Instructions
Nutella Ganache
- Break or finely chop the milk chocolate and place it in a heatproof bowl with the Nutella.
- Heat half of the heavy cream in a saucepan over medium heat until it begins to simmer.
- Pour the hot cream over the chocolate and Nutella, and let it sit for a moment before stirring with a spatula until you achieve a smooth ganache.
- Then, add the other half of the cold cream and mix it in.
- Use an immersion blender if needed to further smooth the ganache.
- Cover with plastic wrap directly touching the surface and refrigerate for approximately 3-4 hours.
Chocolate macaron Shells
- Mix the dry ingredients - almond flour, powdered sugar, and unsweetened cocoa powder - in a food processor, then transfer them to a medium bowl.
- In the bowl of a stand mixer fitted with the whisk attachment, place the room-temperature egg whites.
- Whip at medium speed until they become frothy.
- While continuing to mix at a slow to medium speed, add the granulated sugar one tablespoon at a time, allowing approximately 30 seconds to 1 minute between each addition.
- Then, increase the speed to high and whip for 5-10 minutes until you achieve stiff peaks.
- Pour the dry mixture all at once onto the meringue and gently fold it in using a spatula, making circular motions until you have a homogeneous mixture and the batter falls off the spatula in a ribbon-like manner when lifted.
Baking
- Preheat the oven to 140°C (284°F) and prepare 2-3 baking sheets lined with parchment paper or special macaron silicone baking mats.
- Transfer the macaron mixture into a large pastry bag fitted with a 10 mm round tip.
- Pipe mounds of batter onto the baking sheet, leaving enough space between them.
- Allow the piped macarons to dry for approximately 10-15 minutes in a dry place (until you can touch them with your finger without them sticking).
- Bake the macarons in the middle of the oven for about 14 minutes (rotate the sheet halfway through baking if the shells don't rise evenly).
- Let the shells cool slightly before gently removing them.
Assemble
- Remove the cold ganache from the fridge and whip it for a maximum of one minute using an electric mixer to slightly firm up its texture.
- Transfer the Nutella ganache into a large pastry bag and fill the center of one macaron shell. Add a little Nutella spread to the center using a second pastry bag, and then sandwich with another macaron shell.
- Place the Nutella macarons in an airtight container in the refrigerator for 1 hour before enjoying them.
Notes
Storage: Store Nutella macarons in an airtight container in the fridge for up to 4–5 days, or freeze for up to 2 months.
Tips:
- Use a kitchen scale: macarons are very sensitive to ratios, cups are not precise enough.
- Egg whites at room temperature whip better and give a more stable meringue.
- Stiff peaks matter: the meringue must be firm and glossy before folding in dry ingredients.
- Do not overmix: stop folding as soon as the batter flows in a ribbon from the spatula.
- Rest until dry to the touch: this step helps prevent cracked macaron shells.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Category: macarons, cookies
- Cuisine: French
Léah
Thank you for the recipe, they were delicious! I had some trouble with the shells cracking, but the recipe was quite simple. I'll try again following your tips.