Chocolate Nutella Macarons

Chocolate Nutella Macarons

We are definite Nutella lovers in this family. We have our Homemade Nutella Recipe which pretty much started it all. Then we branched out a little with our Stuffed Nutella Muffin Recipe,  Nutella Brownies 2-ingredients, Banana Nutella Pancakes, Nutella & Banana Breakfast Sandwiches, NO Bake Nutella Cheesecake with OREO Crust,  Nutella Puff Pastry Christmas Tree and our  Chocolate Cherry Nutella NO Bake Energy Balls. You could definitely say we really love our Nutella. We hope that you love these Chocolate Nutella Macarons.

Nutella Puff Pastry Christmas Tree | Nutella Dalgona Coffee Whip Recipe | Chocolate Nutella Macarons | Homemade Nutella Recipe | Nutella Muffins Recipe  | No Bake Nutella Cheesecake with OREO Crust Recipe | How to Make 2 Ingredient Nutella Brownies | Banana Nutella Pancakes Recipe | Chocolate Cherry Nutella No Bake Energy Balls | Nutella and Banana Breakfast Sandwiches

Chocolate Nutella Macarons

Ingredients for the macarons

• 2/3 cup hazelnut meal*
• 1 tbsp unsweetened cocoa powder
• 1 cup powdered sugar
• 1 tsp instant espresso powder (optional)
• ½ tsp salt
• 2 egg whites, room temperature
• ¼ tsp cream of tartar
• 1/4 cup granulated sugar
• parchment paper
• large piping bag with an 806 piping tip
• cooling racks

• 1/2 cup Nutella
• 1 cup powdered sugar, optional

Directions

1. Mix hazelnut meal, cocoa powder, powdered sugar, espresso powder, and salt until combined. Sift into a medium bowl.
2. When the egg whites are room temperature, add the cream of tartar. Beat on medium speed until frothy. Gradually add sugar, beat until stiff, glossy peaks form.
3. 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.
4. 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.
5. Preheat the oven to 325 degrees.
6. Bake the macarons for 15-16 minutes, rotating the pans from front to back and top to bottom halfway through baking time. The macarons are done when they just begin to separate from the parchment paper. Cool completely on a cooling racks.
7. 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.

Whether you needed to know how to make nutella filling for macarons, make nutella buttercream macarons or even find the recipe for nutella macarons tastemade, our nutella macarons will not disappoint. We hope that you are inspired by these Chocolate Nutella Macarons. Happy baking!

Print Recipe

Chocolate Nutella Macarons

Ingredients:

Ingredients for the macarons

• 2/3 cup hazelnut meal*
• 1 tbsp unsweetened cocoa powder
• 1 cup powdered sugar
• 1 tsp instant espresso powder (optional)
• ½ tsp salt
• 2 egg whites, room temperature
• ¼ tsp cream of tartar
• 1/4 cup granulated sugar
• parchment paper
• large piping bag with an 806 piping tip
• cooling racks

*Hazelnut meal is sometimes called hazelnut flour. You can use almond meal in its place, or grind toasted hazelnuts to make your own.

Ingredients for the filling

• 1/2 cup Nutella
• 1 cup powdered sugar, optional

Directions:

1. Mix hazelnut meal, cocoa powder, powdered sugar, espresso powder, and salt until combined. Sift into a medium bowl.
2. When the egg whites are room temperature, add the cream of tartar. Beat on medium speed until frothy. Gradually add sugar, beat until stiff, glossy peaks form.
3. 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.
4. 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.
5. Preheat the oven to 325 degrees.
6. Bake the macarons for 15-16 minutes, rotating the pans from front to back and top to bottom halfway through baking time. The macarons are done when they just begin to separate from the parchment paper. Cool completely on a cooling racks.
7. 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.