These Nutella Macarons have an easy 2-ingredient nutella filling and no butter! Garnish them with additional chocolate or hazelnut pieces if you wish, but this is as basic as it gets!
Nutella macarons are even easier than my basic macarons recipe with a chocolate ganache frosting! Why? Because you don’t dye the macarons and there is no melting chocolate or extra bowls to wash. The macarons get tinted from cocoa powder and you just whip the powdered sugar and nutella together for the filling! That’s the secret to a fast nutella frosting! I joined the two when I was thinking of a way to thicken nutella with powdered sugar. Powdered sugar has cornstarch so that’s an instant thickener without even trying hard and what do you think, it worked!
For a step-by-step tutorial on how to make Macarons check out my Easy Macarons Recipe!
Easy Nutella Macarons
- 165 grams Almond Flour
- 165 grams Powdered Sugar
- 115 grams Egg Whites
- 150 grams Granulated Sugar
- 1 Tsp Cocoa Powder
- 1 cup Nutella
- 1/2 cup Powdered sugar
How to Make Macarons:
- Toast almond flour for 5 minutes at 400°F. Cool and sift togther with powdered sugar. Set aside.
- Beat egg whites for 30 seconds then slowly add the granulated sugar and beat for 4 minutes on high speed until peaks form.
- Fold in almond flour and cocoa powder until combined. Pipe out batter onto baking sheet and bang 4-5 times on each side of the pan. Dry macarons 15 minutes and bake at 325°F for 9 minutes.
How to make Nutella Filling:
- Beat Nutella filling together until thick. Pipe into macarons and sandwich each cookie togther.
- Macarons can be refrigerated or kept at room temp. Store up-to 1 week.
- Cocoa Powder is optional, if omitted macarons will be a white tone.
Nutrition per serving
How can you thicken nutella?
Easy! Powdered sugar is the answer! Cornstarch is found in powdered sugar so that is an instant thickener right there!
How do you make brown macarons?
Brown or beige looking macarons are usually tinted by the addition of cocoa powder or dried chocolate mixes, such as hot chocolate, mocha or cappuccino mix!
What can go wrong with Macarons?
After many batches of made macarons, there are important notes to keep in my mind for failures! Here is a quick recap of things that can go wrong:
- DO NOT over beat the meringue! It’s just perfect at a 4 minute mark using a Kitchen-aid mixer.
- My recipe is for using COLD egg whites. Room temperature ones will need less beating time!
- Meringue should droop down just slightly when picking up with whisk, that consistency will be easy to pipe and make for a smooth meringue tops. Over beaten meringues will be very stiff and hard to even bang out when flattening!
- Exceed no more than 9 minutes to bake. The longer they bake the drier they get. No one wants a brittle macaron!
- DO NOT bake two pans at a time! I’ve learned my lesson! The ones below would poof up and crack. This is likely caused from the steam build up from the two baking pans thus causing a glitch in the macarons, just don’t risk it!
- And least but not least this recipe works best for medium to large sized macarons. Tiny macarons will dry out at this baking time so beware!
- Add an additional teaspoon of cocoa powder for browner macarons.
- Drizzle tops with chocolate ganache and sprinkle finely chopped nuts over the drizzle for a pretty treat!
- Place one hazel nut in the center of each filling for extra crunch!
- Keep macarons out to soften before serving.
These are all things I have learned from error and trial so I hope this will help you. If you have questions or concerns on macaron failures comment me below for trouble shooting your questions, I’d love to help! “
Handy Equipment for Making Macarons:
- Macaron Mats- Good for piping out identical looking macarons.
- Sieve-Used for sifting macarons as instructed in step 1.
- XL Round Piping Tip-The round tip from this kit is what I used to pipe macarons out.
- Large Piping bag- Reusable and big!
- Large baking sheet- A must!
- Rubber spatula-Helpful to not let any batter go to waste!