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Macarons (with video)

Nutella Macarons
(With Video)
December 5, 2019 / by camila / 72 Comments

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Hello everyone! Welcome to my blog

Pies and Tacos! And today we are
making Nutella Macarons! Hooray!

Contents [ hide ]

1 Nutella Macarons
1.1 Ingredients
1.1.1 Chocolate Macaron Shells
1.1.2 Nutella Buttercream
1.1.3 Topping
1.2 Instructions
1.2.1 Macaron Shells
1.2.2 Nutella Buttercream
1.2.3 To assemble
1.2.4 Storage
1.3 Recipe Notes

Also, find the video on this page, or on

my Youtube Channel, showing you
how to make these macarons!

This post contains a!liate links. Please

read our Privacy policy here.

I basically made a chocolate macaron

shell, and filled with the most delicious
Nutella Buttercream. Sounds simple
enough, eh?

Then I drizzled the shells with some

melted chocolate, and sprinkled some
chopped hazelnuts on top to
decorate!

If you watch my video, I will show in

detail how to make these Nutella
Macarons.

Nutella Macarons

I made these Nutella Macarons using

my hand mixer, to show that you don’t
necessarily need a KitchenAid to make
macarons.

It does take longer to whip the

meringue in my hand mixer than it
does in my KitchenAid. However, it is
still possible to make macarons
without a stand mixer!

Anyway, if you go to my Youtube

Channel, you’ll find many videos on
how to make macarons, showing you
the step-by-step.

Making macarons is all a matter of

practice, and getting to know what
each stage of the process is supposed
to look like.

It’s not a gift, it’s not magic, it’s simply

passion put to good use!

These Nutella Macarons are actually

part of a big cookie box I made.

Many other cookies went in that

cookie box, between them: these
Alfajor Cookies, Eggnog Macarons,
Cranberry Macarons, Chocolate Chip
Cookies, Coconut Fudge Tru!es,
Passion Fruit Cookies, Orange
Pistachio Shortbread.

The reason why I was able to make

this cookie box happen, is because I
could make lots of cookies in advance,
including these Nutella Macarons.

They freeze beautifully! So they are

perfect for your own Christmas Cookie
Box.

Freezing Macarons is very easy. You

can either freeze just the shells, and fill
them later (I’ve got some baked and
frozen shells in my freezer right now).
Or you can freeze the assembled
macaron.

I am not usually a fan of freezing

macarons with jelly or curd fillings,
because they might get soggy
depending on how wet the filling is.

But macarons filled with cream fillings

will freeze beautifully!

These are the containers I use to

freeze my macarons.

I have been using them for years, they

are awesome!

Being able to freeze our macarons

should make things a lot easier,
because you can make them way
ahead of time, and that always helps,
specially during busy holiday season!

And this is the tip I am using to pipe

the filling on the macarons.

I have over 50 macaron recipes and

ideas on my blog!

Here are some more ideas of

macarons you might like:

Chocolate Macarons (most

popular recipe on the blog!)

German Chocolate Macarons

Brownie Macarons

M&M’s Macarons

To"ee Macarons

Brigadeiro Macarons

Co"ee Macarons

Samoa Cookie Macarons

Dulce de Leche Macarons

Espresso Chocolate Peanut Butter

Macarons

Thank you so much for reading my

blog! Have a happy day!

4.67 from 15 votes

Print

Nutella Macarons
Nutella Macarons with a Nutella
Buttercream filling, drizzled with melted
chocolate and chopped hazelnuts. So
delicious!

Course Dessert
Cuisine French
Keyword macarons, nutella

Prep Time 2 hours

Cook Time 40 minutes
Resting time 40 minutes
Total Time 3 hours 20 minutes

Servings 26 macarons
Calories 180 kcal
Author camila

Ingredients
Chocolate Macaron Shells
100 grams egg whites
100 grams white sugar
105 grams almond flour
75 grams powdered sugar
14 grams cocoa powder
Nutella Buttercream
4 tbsp unsalted butter 2 oz, 56
grams
1/3 cup nutella
2 cups powdered sugar 9 oz, 255
grams
1/8 tsp salt
2-4 tbsp milk more, or less, as
needed
Topping
1/4 cup chocolate chips
1/4 cup chopped hazelnuts

Instructions
Macaron Shells
1. Before you start, get all of your
ingredients ready. Prepare a large
piping bag, fitted with a large round
tip. Set aside.

2. Line two baking sheets with

parchment paper or silicon mat.

3. I use a baking mat with the macaron

template already in it. You can make
your own or print it from the internet,
and just place it under silicon mat,
or parchment paper. I recommend
using a silicon mat

4. Measure out all of your ingredients.

5. Sift powdered sugar, almond flour,

and cocoa powder together. Set
aside.

6. Place egg whites and granulated

sugar in a heat proof bowl or in a
double boiler. Over a pan of
simmering water, whisk the whites
and sugar until frothy and sugar
completely melted. It will take a
couple minutes. You can test by
touching the mixture between your
fingers, and if you feel any sugar
granules just keep whisking mixture
over the water bath.

7. Make sure the bottom of the bowl

isn’t touching the simmering water.

8. Transfer mixture to the bowl of a

stand mixer.

9. With the whisk attachment, start

whisking mixture on low for about
30 seconds, then gradually start
increasing speed to medium. Whisk
on medium for one to two minutes,
until mixture is white and starting to
become flu!y. Raise speed to high
for a few minutes until sti! peaks are
formed. Best way to check this is to
keep your eye on the whites. Once
they get glossy and you start seeing
streaks formed by the whisk, it
might be time to stop.

10. Whisk until sti! peaks have formed.

When you pull your whip up, the
peak should form a bird’s beak
shape, but shouldn’t be falling to the
side, the peak should be sti!,
forming a slightly curved shape at
the top.

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11. Pour powdered sugar and almond

flour into sti! whites.

12. Start folding gently forming a letter J

with a spatula.

13. Add the food coloring at this point, if

using. You can add a bit of brown
food coloring to enhance the color
of the shells if you want to.

14. It’s time to stop folding when the

batter is glossy and has a thick and
flowing consistency. There are
several ways to test this, and you
might have a couple failed batches
before you get this right.

15. First, I pick up some batter with my

spatula and try to draw a figure 8
with the batter that is dripping o!
the spatula. If you can form68.5K
several 8
figures without the batter breaking