Discover how to whip up these perfect Nutella macarons in your own kitchen. Featuring crisp chocolate macarons, a luscious Nutella ganache, and a delightful Nutella center, they're a perfect treat for any occasion.
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Indulge in absolute deliciousness with these Nutella macarons. They feature crispy chocolate shells, filled with a milk chocolate ganache, and a molten, melting Nutella center. Each bite is a sweet delight not to be missed—you're going to love them!
I opted for French macarons instead of the Italian meringue ones I usually used in my macaron recipes. Even though there is additional resting time, I find them easier to prepare.
With a milk chocolate ganache flavored with Nutella and a melting Nutella center that bursts in your mouth for an even more delicious flavor.
Why you'll love this recipe
More recipes for Nutella lovers? Give these a try: Nutella swirl muffins, Nutella coffee latte, Nutella Cake, Nutella stuffed galette des Rois,Nutella cupcakes, Nutella ganache frosting and Nutella Linzer cookies.
Ingredients you need
You need these ingredients to make these Chocolate ganache Nutella macarons:
- Chocolate macaron shells: Almond flour (almond meal), powdered sugar (confectioners' sugar), unsweetened cocoa powder, large egg whites, and extra-fine granulated sugar and cream of tartar (optional).
- Nutella macaron filling: Baking milk chocolate, heavy cream, and Nutella or other hazelnut chocolate spread.
How to Make Nutella Macarons Recipe
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
Step 1: Blend in a food processor the dry ingredients, almond flour, powdered sugar and unsweetened cocoa powder.
Step 2: Beat egg whites in the large bowl of an electric mixer or in the mixing bowl of a stand mixer fitted with the whisk attachment until soft peaks.
Step 3: Lower the mixer speed and add the sugar a tablespoon at a time, leaving the mixer running for 30 seconds to 1 minute between each addition.
Step 4: Repeat on high speed for 5 to 10 minutes until the meringue is very firm and smooth.
Step 5: Add the almond flour mixture all at once in the bowl of your stand mixer over the French meringue, and fold in gently with a rubber spatula until smooth and soft.
Bake macarons
- Fill a large pastry bag with a 10 mm large round tip with the entire chocolate macaron mixture.
- Pipe mounds of macaron batter onto a baking sheet lined with parchment paper or a special macaron silicone mat.
- Let the macarons rest for about 15 minutes in a dry place.
- Preheat the oven to 140°C (284°F) and bake the macaron shells (one tray at a time) on the middle rack for approximately 14-16 minutes.
- Allow the macaron shells to cool slightly before gently removing them.
Nutella ganache filling
Step 1: Break or chop the milk chocolate and place in a medium bowl with the chocolate hazelnut spread.
Step 2: Heat the half of heavy cream in a saucepan over medium heat until it simmers, then pour the hot cream all at once into the bowl over the chopped chocolate. Mix with a spatula until smooth.
Step 3: Add the other half of the cold heavy cream and mix again to incorporate. Mix the Nutella ganache with an immersion blender, cover with a plastic wrap and leave to cool for around 4 hours in the fridge.
Step 4: Whip the Nutella ganache with an electric mixer on slow-medium speed for about 1 minute, until the texture is thicker and place in a large piping bag.
Step 5: Garnish one chocolate macaron shell with the ganache and add a Nutella heart in the center, using another piping bag filled with the chocolate spread. Close the macarons with a second macaron shell and place in the fridge for 1 hour before serving. (add a drizzled melted chocolate on top of the macaron for decoration)
Tips for this recipe
Storage
Fridge/ Room temperature: Macaron shells can be stored at room temperature for up to a week in an airtight container. Filled macarons can be stored up to 5 days in the fridge in a storage box.
In the freezer: You can freeze the shells on their own or the filled macarons in a freezer box for up to 3 months.
Variations & Substitutions
Macaron Troubleshooting
Why is my meringue runny?
Your meringue may be runny if the egg whites were not whipped to stiff peaks or if there is any moisture or grease in the mixing bowl or utensils.
Why are my macarons flat?
Macarons can turn out flat if the meringue isn't whipped properly or if the batter is overmixed, causing them to lose their structure.
Why are my macarons cracked?
Macarons can crack if they are overbaked or if the oven temperature is too high. It's also important to ensure the macaron shells have rested before baking to develop a smooth surface.
More Macarons Recipes
I hope you love these Nutella-filled chocolate macarons! If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
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 Nutella heart (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: Up to 3-4 days in the fridge and up to 3 months in the freezer.
Notes: Use only full fat heavy cream or heavy whipping cream
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Category: macarons, cookies
- Cuisine: French
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.