Description
This recipe for Chocolate Macarons with Nutella Filling guides you through creating delicate, crispy-on-the-outside, chewy-on-the-inside chocolate macarons filled with a smooth Nutella buttercream. Perfect for an elegant dessert or special treat, these macarons feature rich cocoa-flavored shells drizzled with melted chocolate and topped with crushed hazelnuts for an extra nutty crunch. The step-by-step instructions ensure even beginners can achieve bakery-quality results at home.
Ingredients
Macaron Shells
- 130 grams almond flour
- 120 grams powdered sugar
- 10 grams unsweetened cocoa powder (Dutch process or natural)
- 100 grams egg whites (about 3 large egg whites, at room temperature)
- ¼ teaspoon cream of tartar
- 90 grams granulated sugar (or caster sugar)
Filling
- ½ cup unsalted butter (softened to room temperature)
- ½ cup Nutella
- 1 cup powdered sugar
- 2 tablespoons heavy whipping cream
- 1 teaspoon vanilla bean paste
- pinch of salt
Decoration
- ½ cup semisweet chocolate chips (melted)
- Crushed hazelnuts (optional)
Instructions
- Prepare Dry Ingredients: In a food processor, combine almond flour, powdered sugar, and cocoa powder. Process about 16 times until well mixed. Sift the mixture into a bowl and discard any coarse bits.
- Make Meringue: In a clean, dry glass bowl, whisk egg whites and cream of tartar with a hand mixer on high until frothy (about 1 minute). Gradually add granulated sugar while continuing to beat until stiff peaks form; be careful not to overbeat.
- Fold Dry Ingredients: Fold half of the dry mixture into the meringue gently by cutting through the center and going around the bowl until no dry spots remain. Add the remaining dry ingredients and continue folding until the batter has a ‘molten lava’ consistency and flows smoothly in a figure-8 motion without breaking.
- Pipe Macarons: Fill a pastry bag fitted with a large round tip (Wilton 2A recommended) with batter. Pipe 1½ to 2-inch circles evenly spaced on a baking sheet lined with parchment paper or silicone mat. Tap the baking sheet firmly 5-6 times on the countertop to remove air bubbles, popping any that surface with a toothpick gently.
- Rest Shells: Allow the piped shells to rest at room temperature for 45 minutes to 1 hour, until a firm skin forms. Test readiness by gently touching the tops—they should not be sticky or leave batter on your finger.
- Bake Macarons: Preheat oven to 320°F (160°C). Bake one sheet at a time for 15-17 minutes, or until shells easily lift off without wobbling feet. Let cool completely on the baking sheet before removing.
- Decorate Shells: Melt semisweet chocolate chips. Transfer to a Ziplock bag, snip a small corner, and drizzle chocolate over half of the cooled macaron shells. Optionally sprinkle crushed hazelnuts over the drizzle for extra texture.
- Make Nutella Filling: In a stand mixer with paddle attachment, beat softened butter and Nutella on high for 3-4 minutes until smooth. Gradually add powdered sugar and mix until just incorporated. Add heavy cream and vanilla bean paste, then beat on high for 3-4 minutes until light and fluffy.
- Assemble Macarons: Transfer filling to a pastry bag fitted with a large round tip (2A). Pipe a generous circle of Nutella buttercream onto the flat side of half the macaron shells. Top with the chocolate-drizzled shells, pressing gently to sandwich together without cracking.
Notes
- Ensure all mixing bowls and equipment are completely clean and free of grease for perfect meringue.
- Resting the macarons to form a skin is crucial to avoid cracking during baking.
- Do not overmix the batter; it should flow slowly in a thick ribbon.
- Use room temperature egg whites for better volume in meringue.
- If you want uniform macarons, consider using a silicone mat with macaron template.
- Storage: Keep assembled macarons refrigerated in an airtight container for up to 3 days.
- Allow macarons to come to room temperature before serving for best flavor and texture.
