Nutella Macarons Recipe

Hit That Chocolate Spot with Nutella Macarons

February 5, 2016 in Sweets & Treats

There are some days where all I want to do is eat Chocolate.  Okay, there are more days than I’d like to admit that I wish I could eat Chocolate. It’s an ongoing battle I fight internally.  The good news is science is confirming the benefits of Chocolate.  Especially on days like today.   Sure, the weather is unusually fantastic here in Canada for February, but I still can’t shake my SAD (seasonal anxiety disorder).   In an attempt to remedy this, I booked a flight to the Caribbean; not even joking.

But you don’t have to book a flight to an all-inclusive resort in the Caribbean just to get a little taste of heaven.  Well, you can if you really want to. I won’t judge.  I may go with, but I won’t judge. But seriously, all you have to do to get a little taste of heaven all for your self and hit that Chocolate spot just right, is to make these light and delicious Nutella Macarons.  These little light, crunchy, chocolaty puffs of Nutella goodness are perfect any time, any day.  Every day even, if it makes you feel better. Again, I won’t judge.

How to make Delicious Nutella Macaroons

Macarons may look difficulty level 10 but they’re not.  You could make these in your sleep if you wanted to.  Okay, maybe that’s a slight exaggeration. You do want to make sure that you don’t over-fold and deflate the egg whites, and you want to make the little pillows of goodness sit before you bake them.  They do take a little effort but it’s effort that pays off in a deliciously satisfying way.

The best part is the assembly. Spooning Nutella out of the jar, by the spoonful and right into your mouth. oops.   You can whip it up with some powder sugar, but I don’t think you really need it because Nutella is sweet enough, just as it is. 

Delicious Nutella Macaroons

If you can even make it that far.

Delicious Nutella Macarons


Nutella Macaroons

Nutella Macaroons


  • 2/3 cup hazelnut meal*
  • 1 tablespoon unsweetened cocoa powder
  • 1 cup powdered sugar
  • 1 teaspoon instant espresso powder (optional)
  • ½ teaspoon salt
  • 2 egg whites, room temperature
  • ¼ teaspoon cream of tartar
  • ¼ granulated sugar
  • Filling:
  • 1/2 cup Nutella
  • 1 cup powdered sugar, optional


  1. Separate your eggs and allow them to come to room temperature while preparing the rest of the ingredients.
  2. Line 2 baking sheets with parchment paper.
  3. Mix hazelnut meal, cocoa powder, powdered sugar, espresso powder, and salt until combined. Sift into a medium bowl.
  4. When the egg whites are room temperature, add the cream of tartar. Beat on medium speed until frothy.
  5. Gradually add sugar, beat until stiff, glossy peaks form.
  6. Add half of the dry ingredients and fold with a rubber scraper, then repeat with the other half of the dry ingredients, being careful not to over-fold and deflate the whites.
  7. Place the batter in a large piping bag fitted with a large round tip (Wilton #806), and pipe circles onto lined baking sheets. Tap each baking sheet against the counter once to remove any air bubbles. Let sit 15-30 minutes.
  8. Preheat the oven to 325 degrees.
  9. Bake the macarons for 15-16 minutes, rotating the pans from front to back and top to bottom halfway through baking time.
  10. The macarons are done when they just begin to separate from the parchment. Cool completely on a wire rack.
  11. You can use straight Nutella for the filling, or mix the Nutella with powdered sugar for a thicker paste. Use an offset spatula or an icing bag to top one macaron, and then find a similarly sized macaron to complete the sandwich. Repeat with all meringues.
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How do you like your Nutella?

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    I’m going to give these a try! Never made them before!

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