Decadent Homemade Nutella Macarons: Your Ultimate Guide to Flawless French Delights
Nutella macaron recipe made from scratch & sure to impress! Delicate French cookies filled with a rich Nutella cream & often drizzled with extra chocolate for an irresistible finish. Prepare to elevate your baking skills and delight your taste buds with these exquisite treats!
These tasty macarons flawlessly combine a classic French patisserie staple with a beloved American (and global!) favorite: Nutella. Imagine the delicate, crisp-yet-chewy texture of a perfectly baked macaron shell, giving way to a luxuriously smooth Nutella filling. Each bite delivers that iconic blend of chocolate and roasted hazelnut, creating a symphony of flavors and textures that is truly unparalleled. Sandwiched between two airy macaron pillows, this confection transcends the ordinary. You’re going to adore this comprehensive and surprisingly approachable macaron recipe because, with a little patience and attention to detail, it’s designed for success, even for those new to the art of macaron making.
What Exactly Are Macarons?
Macarons are elegant, meringue-based sandwich cookies that originated in France, renowned for their delicate texture and vibrant appearance. They are primarily composed of whipped egg whites, finely ground almond flour, and sugar. The hallmark of a well-made macaron is its distinct texture: a crisp, thin outer shell that gives way to a soft, slightly chewy interior, often referred to as “feet” (the ruffled edge at the base of the shell). These sophisticated treats are typically filled with a variety of delectable options, ranging from creamy buttercreams and ganaches to fruit jams and curds. Their versatility allows for an endless array of flavors and colors, making them a favorite for special occasions and everyday indulgence alike. When crafted correctly, macarons offer a melt-in-your-mouth experience that is simply sublime.
Why Choose Nutella for Your Macarons?
While traditional macarons come in countless flavors, the addition of Nutella elevates them to an entirely new level of deliciousness. Nutella, with its rich chocolate and hazelnut notes, perfectly complements the delicate almond flavor of the macaron shells. It introduces a creamy, indulgent texture to the filling that contrasts beautifully with the airy shell, creating a harmonious bite. The distinct hazelnut aroma and deep cocoa flavor make these macarons exceptionally satisfying, offering a familiar comfort in a sophisticated package. If you’re a fan of hazelnut chocolate spreads, then Nutella macarons are an absolute must-try. They are a guaranteed crowd-pleaser and add a touch of gourmet flair to any dessert spread.
Essential Ingredients for Perfect Nutella Macarons
Crafting these delectable Nutella macarons requires a precise selection of ingredients, each playing a crucial role in achieving the signature texture and flavor. Here’s what you’ll need for both the delicate shells and the luscious filling.
For the Delicate Macaron Shells, You Will Need:
- Eggs: You will need 3 large egg whites. The egg whites are the foundation of the meringue, providing the airy structure and stability crucial for macaron “feet” and a hollow, chewy interior. It’s often recommended to use “aged” egg whites (separated a day in advance and left at room temperature), as this can help achieve a more stable meringue, though it’s not strictly necessary for this particular foolproof recipe.
- Granulated Sugar: Use 1/2 cup of granulated sugar. This sugar helps stabilize the egg whites, creating a strong, glossy meringue. It also contributes to the sweetness and crispness of the shell.
- Powdered Sugar (Confectioners’ Sugar): You’ll need 1 cup of powdered sugar. This finely milled sugar is essential for the smooth, delicate texture of the macaron shells. Its fineness prevents a gritty texture and helps in achieving that coveted “skin” before baking.
- Almond Flour: Use 1 cup of finely ground almond flour. This is the primary dry ingredient, providing the characteristic nutty flavor and chewy texture of macarons. It is crucial to use blanched, superfine almond flour and to sift it thoroughly to avoid lumps that can lead to cracked shells.
For the Rich Nutella Buttercream Filling, You Will Need:
- Butter: You need ½ cup (one stick) of unsalted butter, softened to room temperature. Softened butter is key for achieving a smooth, light, and fluffy buttercream texture when beaten.
- Powdered Sugar: Use 2 ¼ cups of powdered sugar. This forms the base of the buttercream, contributing sweetness and ensuring a silky-smooth consistency without any graininess.
- Nutella: 2 tablespoons of Nutella will infuse our filling with that wonderfully rich hazelnut chocolate flavor. This amount provides a perfect balance, making the filling distinctly Nutella-flavored without being overly heavy.
- Vanilla Extract: Add in ½ teaspoon of pure vanilla extract. Vanilla helps to enhance and round out the chocolate and hazelnut flavors, adding depth and warmth to the filling.
A Detailed Guide: How to Make Nutella Macarons Step-by-Step
Making macarons might seem intimidating, but by following these detailed steps carefully, you’ll be well on your way to perfectly crafted Nutella delights. Precision and patience are your best friends here!
Crafting the Macaron Shells:
- Prepare Your Baking Surfaces: Begin by lining two large baking sheets with parchment paper or high-quality Silpat mats. These provide a non-stick surface essential for removing delicate macaron shells without breakage. You might consider drawing 1.5-inch circles on the back of your parchment paper as a guide for even piping.
- Create a DIY Double Boiler: Add your egg whites and granulated sugar to a heatproof bowl. Set this bowl over a pot of simmering water, ensuring that the bottom of the bowl does not touch the water. This gentle heat helps the sugar dissolve completely and creates a stable meringue.
- Whisk and Dissolve: Whisk the egg white and sugar mixture continuously until the sugar is fully dissolved. You can test this by rubbing a small amount between your fingers; it should feel perfectly smooth, not gritty. This process typically takes about 2 minutes.
- Whip the Meringue: Transfer the warm sugar-egg white mixture to the bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed for 4-5 minutes, or until the mixture transforms into a thick, glossy meringue that forms stiff peaks. When you lift the whisk, the peak should hold its shape firmly without drooping.
- Sift Dry Ingredients: In a separate bowl, combine the almond flour and powdered sugar. Sift them together through a fine-mesh sieve directly into the prepared egg whites. It’s crucial to discard any large lumps of almond flour that don’t pass through the sieve; never force them, as this will affect the smoothness of your shells.
- Begin Macaronage: Gently fold the dry ingredients into the egg whites using a rubber spatula. Use a “J” motion, scooping from the bottom of the bowl and folding over, then pressing the spatula against the side of the bowl to release air. Be very careful not to deflate the meringue at this stage; this process, known as macaronage, is vital for proper texture.
- Achieve the “Figure 8” Stage: Continue to gently fold the batter, pressing it against the sides of the bowl a few times to release air and combine. Test the consistency by lifting the spatula and letting the batter fall back into the bowl. If you can draw a continuous figure 8 in the meringue without it breaking, the batter is at the perfect “figure 8” or “ribbon” stage and is ready to pipe. If the batter breaks or falls off in distinct clumps, continue to fold a few more times before retesting. Undermixing leads to stiff batter and peaked shells, while overmixing results in runny batter and flat shells without feet.
- Pipe the Macaron Shells: When the meringue flows smoothly, transfer it to a piping bag fitted with a round tip (a Wilton #10 is a great choice for this size). Pipe 1.5-inch circles onto your prepared sheet pans, using your drawn guides if applicable.
- Release Air Bubbles: Once all circles are piped on a tray, hold the sheet pan approximately 6-8 inches above your countertop and drop it down. Repeat this tapping motion about 4-5 times. This crucial step helps release any trapped air bubbles within the batter, which prevents cracking and ensures smooth, even shells. Repeat the piping and tapping process for the second tray of circles.
- Develop the “Skin”: Set the trays aside in a dry, room-temperature environment for about 25-30 minutes. This resting period allows a slight “skin” to form on the surface of the macarons. You’ll know they are ready to bake when they no longer feel sticky to your finger when lightly touched. This skin helps to direct the heat and create the signature “feet” of the macaron.
- Preheat Oven: While the macarons are resting, preheat your oven to 325 degrees F (160 degrees C). Accurate oven temperature is vital for macaron success.
- Bake to Perfection: Bake the macarons one tray at a time for 14 minutes. To ensure even baking, rotate the trays halfway through the baking process (at the 7-minute mark). They should develop their characteristic “feet” and be firm to the touch.
- Cool Completely: Remove the baked macaron shells from the oven and allow them to cool completely to room temperature on the baking trays. Attempting to remove them too soon will result in breakage.
Preparing the Luscious Nutella Filling:
- Cream the Butter: Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat at medium-high speed for approximately 2 minutes, until the butter becomes noticeably light, pale, and fluffy.
- Incorporate Sugars and Flavor: With the mixer on low speed, gradually add the powdered sugar, followed by the Nutella and pure vanilla extract. Once combined, increase the mixer speed to high and beat the buttercream for another 2-3 minutes, until it’s incredibly smooth, airy, and well-combined. Ensure you scrape down the sides of the bowl periodically to incorporate all ingredients and prevent any unincorporated clumps of butter.
- Prepare for Piping: Transfer the finished Nutella buttercream mixture to a clean piping bag. Set it aside until your macaron shells are completely cooled and ready for assembly.
Assembling and Aging Your Macarons:
- Pair the Shells: Once the macaron shells are fully cooled, carefully peel them off the parchment paper or Silpat. Match similar-sized shells into pairs.
- Fill the Macarons: Pipe a generous dollop of the Nutella filling onto the flat side of one macaron shell. Gently place the matching shell on top and press lightly until the filling spreads almost to the edges, creating a perfect sandwich. Repeat this process with all remaining shells.
- The Crucial Aging Process (Maturation): Transfer the assembled Nutella macarons to an airtight container and place them in the refrigerator to “age” overnight. This step is often overlooked but is absolutely essential for achieving the ideal macaron texture. During aging, the moisture from the filling softens the chewy interior of the shells, resulting in a cohesive, melt-in-your-mouth experience that is far superior to freshly assembled macarons.
- Enjoy! The next day, bring the macarons to room temperature for about 15-30 minutes before serving. This allows the filling to soften slightly and ensures the best flavor and texture. Enjoy these delightful homemade Nutella macarons!
Are Macarons Difficult to Make? Insights for Home Bakers
Macarons often carry a reputation for being notoriously difficult to make, which can deter many enthusiastic home bakers. While it’s true that they require a certain level of precision and patience, they are actually far more approachable than you might think! The key to success lies in understanding the critical steps and being meticulous with your measurements and technique. I hardly ever sift ingredients with other cookies, but with macarons, it’s non-negotiable for that perfectly smooth shell. They also demand adequate time to rest on the cookie sheet before baking to form a “skin” and again after baking to cool completely. But trust me, the incredible reward of biting into a homemade macaron makes every single effort SO WORTH IT! For those just starting their macaron journey, here are a few items that I found incredibly helpful when I first began:
- Macaron Sizing Mat & Piping Bag: These tools take the guesswork out of piping consistently sized shells, which is a significant factor in even baking and professional-looking results.
- Finely Sifted Almond Flour: While some almond flours are marketed as “finely sifted,” it’s always a good idea to sift them again at home to ensure no coarse bits or lumps remain. This extra step is paramount for achieving smooth, unblemished macaron shells.
Don’t be discouraged by initial attempts that aren’t perfect. Macaron making is a skill that improves with practice. Each batch teaches you something new about your oven, your ingredients, and your technique. Embrace the learning process, and soon you’ll be baking beautiful, delicious Nutella macarons with confidence!
Nutella Macarons
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Ingredients
For the Meringue Shell
- 3 large egg whites 90 grams
- ½ cup granulated sugar 90 grams
- 1 cup powdered sugar 95 grams
- 1 cup almond flour 95 grams
For the Filling
- ½ cup butter softened
- 2 ¼ cups powdered sugar
- 2 tablespoons nutella
- ½ teaspoon pure vanilla extract
Instructions
For the Shell
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Line two large sheet pans with parchment paper or silpat mats.
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Add the egg whites and granulated sugar to a heatproof bowl set over a pot of simmering water. Whisk the egg whites and sugar together until the sugar has fully dissolved– about 2 minutes.
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Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high speed for 4-5 minutes, or until the mixture forms stiff peaks.
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Add the powdered sugar and almond flour to a fine mesh sieve. Sift them together into the egg whites. Discard any large lumps– don’t force them through the sieve.
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Gently fold the dry ingredients into the egg whites by making a J shape with a rubber spatula. Be careful not to deflate the egg whites at this point.
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Once the dry ingredients have been fully incorporated, smush the batter against the sides of the bowl and fold it back together. Repeat this process a few times before checking if the meringue is at the Figure 8 stage.
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If you can draw a figure 8 with the meringue without the stream breaking, it’s ready to pipe. If the batter breaks or falls off in clumps, smush and fold a few more times before retesting the figure 8.
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When the meringue flows smoothly, transfer it to a piping bag fitted with a round tip (I like a Wilton #10). Pipe 1.5” circles on the sheet pan. Once you’ve finished the first tray, hold it 6-8” off the counter and drop the tray to release any air bubbles. Repeat 4-5 times. Repeat the piping and dropping process with the second tray.
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Set the macarons aside to rest until they form a skin– about 25-30 minutes. You’ll know they’re ready to bake when they don’t stick your finger if you touch them lightly.
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While the macarons rest, preheat your oven to 325F.
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Bake the macarons one tray at a time for 14 minutes, turning the trays halfway through baking.
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Remove the macarons from the oven and allow them to cool to room temperature on the tray.
For the Filling
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Add the butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium high speed until the butter becomes light and fluffy– about 2 minutes.
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With the mixer on low, slowly add the powdered sugar, followed by the nutella and vanilla. Turn the mixer to high speed and beat the buttercream until it becomes smooth and airy– about 2-3 minutes. Make sure to scrape down the sides of the bowl a few times so you don’t end up with any chunks of butter.
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Transfer the mixture to a piping bag and set aside until ready to use.
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Assemble and Age
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Place the macaron shells in similar sized pairs. Pipe a small dollop of buttercream onto one of the shells. Place another shell on top and gently press them together until the filling reaches the edges. Repeat with the remaining macarons.
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Transfer the filled macarons to an airtight container and place them in the fridge to age overnight.
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Bring the macarons to room temperature and enjoy.
Nutrition
Do I Need Room-Temperature Eggs for Macarons?
While some macaron recipes strictly advise using egg whites that have been separated a day or two in advance and allowed to come to room temperature (sometimes referred to as “aging” egg whites), it is not an absolute necessity for this particular recipe. You can certainly choose to use room-temperature egg whites if desired, as some bakers find it helps create a more stable meringue. However, with the specific method outlined here, including the gentle heating of the egg whites over a double boiler, you can still achieve excellent results without the extra step of aging. The heating process helps to stabilize the proteins in the egg whites, contributing to a strong and consistent meringue, which is key to successful macarons.
Are Macarons Naturally Gluten-Free?
One of the fantastic attributes of macarons is their naturally gluten-free nature! Yes, macarons are typically made with a simple combination of almond flour, egg whites, and sugar, which means their delicate shells are inherently free of gluten. For our Nutella macaron recipe, the delicious filling also does not contain any gluten-based ingredients. This makes the entire recipe 100% gluten-free, a wonderful option for individuals with gluten sensitivities or those simply looking for a delightful sweet treat that accommodates dietary preferences without compromising on taste or texture. Always double-check ingredient labels to ensure all components, especially processed ones like Nutella, are certified gluten-free if you are catering to severe allergies.
More Delicious Sandwich Cookie Recipes to Explore Soon
If you love the concept of a delightful filling nestled between two soft or crisp cookies, then these other sandwich cookie recipes are definitely worth adding to your baking list. Expand your repertoire and discover new favorites that are sure to impress!
- S’MORES COOKIE SANDWICHES: Experience the nostalgic flavors of a campfire s’more in a convenient and irresistible cookie sandwich form.
- PEANUT BUTTER SANDWICH COOKIES: A classic combination of rich peanut butter cookies with a creamy, sweet filling that’s a timeless crowd-pleaser.
- PINK SANDWICH COOKIES: Add a vibrant pop of color and delightful flavor with these charming pink-hued sandwich cookies, perfect for celebrations or a fun treat.
- PEPPERMINT CHOCOLATE SANDWICH COOKIES: A festive and refreshing option, combining rich chocolate cookies with a cool, minty peppermint filling, ideal for holidays or a cool treat.
Final Thoughts on Your Nutella Macaron Journey
You’re truly going to adore these Nutella macarons. They represent an incredible fusion of classic French elegance and comforting, beloved flavors. Each one is a delicate, melt-in-your-mouth sandwich cookie, brimming with rich, delicious chocolate and hazelnut notes in every smooth, chewy bite. While mastering macarons takes practice, the reward is an undeniably exquisite dessert that is perfect for gifting, entertaining, or simply indulging yourself. Take your time, follow the steps, and savor the experience of creating these impressive and utterly delicious homemade treats!
