Irresistible Chocolate Hazelnut Macarons: A Foolproof Guide for Home Bakers

I still remember the moment I fell in love with macarons. It was a rainy afternoon in Paris, and I’d ducked into a tiny patisserie to escape the downpour. The display case glittered with jewel-toned confections, but it was the chocolate ones that caught my eye. “Un macaron au chocolat, s’il vous plaît,” I managed in broken French. That first bite changed everything—the delicate shell shattered between my teeth, giving way to a chewy interior and the most exquisite chocolate filling. I was hooked.

For years afterward, I tried to recreate that perfect moment in my own kitchen. There were disasters aplenty—cracked shells, hollow centers, and batches that spread like pancakes. But after countless attempts and plenty of research, I finally mastered the chocolate hazelnut macaron. The rich cocoa shell paired with creamy hazelnut filling brings me right back to that Parisian patisserie, and now I’m sharing my hard-won secrets with you. This recipe might seem intimidating, but I promise, with my step-by-step guidance, you’ll create macarons worthy of the finest French bakery.

Ingredients

Here’s everything you’ll need to create these heavenly treats:

For the Macaron Shells

• 1 cup powdered sugar
• 3/4 cup almond flour, finely ground
• 2 tablespoons unsweetened cocoa powder
• 2 large egg whites, room temperature
• 1/4 cup granulated sugar
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract

For the Filling

• 1/2 cup unsalted butter, softened
• 1 cup powdered sugar
• 1/4 cup hazelnut spread (such as Nutella)
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract

The quality of your ingredients directly impacts the final result, so I recommend using the finest cocoa powder and hazelnut spread you can find. The better your ingredients, the more luxurious your macarons will taste!

Essential Equipment for Perfect Macarons

Creating bakery-worthy chocolate hazelnut macarons isn’t just about quality ingredients—it’s also about having the right tools at your disposal. I’ve learned through many batches (and some memorable failures) that proper equipment makes all the difference in achieving those picture-perfect cookies with their signature “feet.”

1. Mixing Bowls: You’ll need several—I prefer glass or metal bowls since they’re non-porous and won’t retain any oils that could sabotage your macaron shells.
2. Fine-Mesh Sifter: This might be the most critical tool in your macaron arsenal. I run my almond flour, powdered sugar, and cocoa powder through it at least twice to eliminate any lumps that would create bumpy shells.
3. Digital Kitchen Scale: I can’t stress this enough—macarons demand precision. Even small variations in measurements can lead to disaster, so I always weigh my ingredients rather than using volume measures.
4. Stand Mixer or Hand Mixer: Achieving the perfect meringue requires properly whipped egg whites. My stand mixer with the whisk attachment is my best friend here, but a hand mixer works wonderfully too if you have a bit of arm strength.
5. Silicone Spatula: The macaronage (folding) technique requires a gentle touch. A flexible silicone spatula helps me incorporate ingredients without deflating all that precious air in the meringue.
6. Piping Bag and Round Tip: I use a 1/2-inch round tip (Wilton #12 or similar) with a sturdy piping bag to create consistent circles of batter.
7. Macaron Template: Before I pipe, I slide a template underneath my parchment paper to ensure uniform sizing. You can find printable templates online or make your own by tracing around a small cookie cutter.
8. Heavy-Duty Baking Sheets: I’ve found that thin baking sheets can warp in the oven, creating uneven heat. Thick, commercial-grade sheets provide better stability and heat distribution.
9. Oven Thermometer: Most home ovens run either hot or cold. My oven thermometer helps me verify the actual temperature, which is crucial since macarons are sensitive to even small temperature fluctuations.
10. Cooling Rack: Once baked, macarons need to cool completely before filling. A wire cooling rack allows air to circulate underneath, preventing condensation that could soften your perfectly crisp shells.

Pro Tips From My Kitchen to Yours

When sifting ingredients, I tap the side of my sifter gently rather than shaking it—this prevents the fine powder from flying everywhere and creates a more even distribution.

If you’re new to piping, try holding the bag perpendicular to the baking sheet about 1/2 inch above the surface. Apply even pressure, then release and make a quick flicking motion to avoid peaks in your shells.

Before baking, I always tap my baking sheets firmly against the counter several times to release air bubbles that could crack the shells during baking.

Having these tools ready before you begin will make the process so much smoother—I promise your chocolate hazelnut macarons will thank you for it!

Preparation: Setting the Stage for Success

Before I dive into making chocolate hazelnut macarons, I always take time to properly prepare my ingredients and workspace. This crucial step has saved me countless batches from failure. When making delicate treats like macarons, preparation isn’t just helpful—it’s essential.

Getting Your Ingredients Ready

1. Measure and Sift the Dry Ingredients: I combine my almond flour, powdered sugar, and cocoa powder, then pass them through a fine-mesh sieve at least twice. This might seem excessive, but removing even the tiniest lumps creates that signature smooth macaron shell. I discard any large pieces that won’t pass through the sieve.
2. Prepare the Egg Whites: I always separate my eggs when they’re cold (it’s easier), but then let the whites sit at room temperature for at least 30 minutes. Room temperature whites whip up much better than cold ones. I’m incredibly careful not to get even a speck of yolk in the whites—fat is the enemy of a good meringue!
3. Pre-measure Everything: I measure my granulated sugar, cream of tartar, and vanilla extract into individual small bowls so they’re ready when I need them. This prevents me from scrambling to measure while my egg whites are at the perfect stage.
4. Check the Weather: It might sound strange, but humidity affects macarons dramatically. I try to make them on dry days, or if I must bake on a humid day, I run my air conditioner or dehumidifier for a few hours beforehand.
5. Set Up Piping Station: I position my macaron template under parchment paper on sturdy baking sheets. Having everything ready to pipe means I won’t risk my batter sitting too long and becoming too runny.
6. Prepare the Oven: I always preheat my oven for at least 20 minutes before baking. This ensures it’s at a stable temperature throughout. I position the rack in the middle of the oven for the most even heat distribution.
7. Clear Counter Space: I make sure I have plenty of room to work. Macarons require some elbow grease during folding, and having ample space makes the process much more enjoyable.
8. Stage Equipment: I arrange my stand mixer, spatulas, piping bag (fitted with the round tip), and cooling racks within easy reach. When timing matters, having everything at your fingertips is invaluable.

This thorough preparation might seem like overkill, but I’ve found it’s the difference between macaron success and frustration. The more organized your setup, the more you can focus on the technique itself—and that’s where the magic happens in creating perfect chocolate hazelnut macarons.

Step-by-Step Macaron Making: The Method Behind the Magic

Creating perfect chocolate hazelnut macarons is equal parts science and art. I’ve broken down the process into manageable steps that I’ve refined through countless batches. Follow these instructions carefully, and you’ll be rewarded with bakery-worthy macarons.

Creating the Perfect Shells

1. Combine Dry Ingredients: I start by sifting the almond flour, powdered sugar, and cocoa powder together three times. Yes, three times! This might seem excessive, but it guarantees ultra-smooth shells. I discard any coarse bits that don’t pass through the sieve.
2. Begin the Meringue: In the bowl of my stand mixer fitted with the whisk attachment, I add my room temperature egg whites. I start beating them on low speed until they become frothy—about 1 minute.
3. Build the Meringue: Once frothy, I add my cream of tartar (this stabilizes the whites), then gradually sprinkle in the granulated sugar while increasing the speed to medium. I continue whipping until the meringue holds stiff peaks—when I lift the whisk, the peaks should stand straight up without flopping over. This usually takes about 5-7 minutes.
4. Add Flavor: At this point, I add the vanilla extract and whip for about 10 more seconds to incorporate it. The meringue should look glossy and hold its shape firmly.
5. Begin Macaronage: This crucial folding technique makes or breaks your macarons. I add about one-third of my dry ingredient mixture to the meringue and fold gently using a silicone spatula, cutting through the center and scraping around the edges. Once incorporated, I add the remaining dry ingredients in two more additions.
6. Perfect the Batter Consistency: I continue folding until the batter flows like slow-moving lava. When I lift my spatula, the batter should fall in a thick ribbon and merge back with the rest within about 20 seconds. Too thick, and your shells will have peaks; too thin, and they’ll spread too much.
7. Prepare for Piping: I transfer the batter to my piping bag fitted with a round tip, being careful not to introduce air bubbles. I twist the top closed and secure it with a clip or my hand.
8. Pipe with Precision: Holding the piping bag perpendicular to the baking sheet about a half-inch above the surface, I pipe 1.5-inch circles, applying even pressure and finishing with a quick flick of the wrist to avoid peaks. I aim for consistency in size, as differently sized shells will bake unevenly.
9. Release Air Bubbles: After piping, I firmly tap the baking sheet against the counter 3-4 times. This brings any air bubbles to the surface. I pop any visible bubbles with a toothpick.

Remember, perfect macarons require practice—my first few batches were far from Instagram-worthy! Be patient with yourself and focus on the technique. The more you make them, the more intuitive the process becomes.

Creating the Luxurious Chocolate-Hazelnut Filling

The filling is where the true magic of chocolate hazelnut macarons comes alive. While the shells provide that signature crisp-chewy texture, it’s the filling that delivers the deep, complex flavors that make these treats so irresistible. Here’s my method for creating the perfect filling:

Crafting the Hazelnut Paste Base

1. Toast the Hazelnuts: I start by spreading raw hazelnuts on a baking sheet and roasting them at 350°F for 10-12 minutes, shaking the pan halfway through. This intensifies their flavor tremendously. Once they’re golden and fragrant, I rub them in a clean kitchen towel to remove most of the skins.
2. Process to Perfection: While the nuts are still warm, I transfer them to my food processor. The warmth helps release their natural oils, making the blending process easier. I pulse them initially to break them down, then process continuously, stopping to scrape down the sides every minute or so. Patience is key—it takes about 5-7 minutes of processing before they transform from crumbs to a smooth, runny paste.
3. Sweeten and Flavor: Once I have a smooth consistency, I add the powdered sugar and vanilla extract. The sugar both sweetens and helps stabilize the paste. I continue processing until everything is perfectly incorporated.

Creating the Chocolate Ganache

1. Prepare the Chocolate: I finely chop high-quality dark chocolate (around 60-70% cacao) to ensure it melts evenly. Chocolate chips contain stabilizers that can affect the texture, so I prefer using a chocolate bar.
2. Heat the Cream: In a small saucepan, I heat the heavy cream just until I see tiny bubbles forming around the edges—never to a full boil. Overheated cream can make the ganache grainy.
3. Make the Ganache: I pour the hot cream over the chopped chocolate and let it sit undisturbed for 60 seconds. This allows the chocolate to melt gently without risking separation. Then, I slowly stir from the center outward until I have a glossy, smooth mixture.

Combining and Finishing

1. Marry the Flavors: Once my ganache has cooled to room temperature but is still soft enough to stir, I gently fold in the hazelnut paste. I’m careful not to whip air into the mixture—I want a dense, smooth filling.
2. Check Consistency: The perfect filling should hold its shape when piped but still be soft enough to bite through easily. If it’s too firm, I add a touch more cream; if too loose, I let it set longer or add a bit more chocolate.
3. Assembly: Using a piping bag with a round tip, I pipe a generous dollop of filling onto the flat side of one shell. I don’t pipe all the way to the edge, as the filling will spread slightly when sandwiched. Then I gently press a second shell on top, twisting very slightly to secure the filling.
4. The Secret Aging Step: This is absolutely crucial—I place my filled macarons in an airtight container in the refrigerator for at least 24 hours before serving. This “maturation” process allows the shells to soften slightly from the moisture in the filling, creating that perfect texture contrast between the outer shell and chewy interior.

When I’m ready to serve, I take them out of the refrigerator about 20 minutes beforehand. The flavors bloom beautifully at room temperature, and the texture becomes perfectly chewy.

Expert Tips for Perfect Macarons Every Time

After making hundreds of batches of macarons (and having my fair share of failures!), I’ve developed some foolproof strategies that will help you master these delicate treats. These chocolate hazelnut macarons require precision, but with these tips, you’ll be creating bakery-worthy confections in no time.

The Secret of Aged Egg Whites

I never make macarons with fresh egg whites anymore. Instead, I separate my eggs 24-48 hours before baking and store the whites in a covered container in the refrigerator. This aging process reduces moisture and strengthens the protein structure, resulting in a more stable meringue. I always bring them to room temperature before whipping—cold whites won’t incorporate air properly.

The Double-Sift Method

One of my non-negotiable steps is sifting the dry ingredients at least twice—sometimes three times for chocolate varieties. This eliminates any lumps in the cocoa powder that could create bumpy shells. I use a fine-mesh sieve and discard any coarse bits that don’t pass through. Yes, it’s time-consuming, but the silky-smooth results are worth it.

Mastering the Macaronage

The folding technique (macaronage) is where most bakers go wrong. I fold the batter until it flows like molten lava—when lifted with a spatula, it should fall in a thick ribbon and fully reincorporate within about 20-30 seconds. To test if it’s ready, draw a figure 8 with the batter. If the figure holds its shape momentarily before melting back, you’ve nailed it.

The Crucial Resting Period

I’ve learned the hard way that trying to rush macarons into the oven is a recipe for disaster. After piping, I let my shells rest until they develop a matte finish and can be gently touched without sticking to my finger—usually 30-60 minutes depending on humidity. This drying period creates that thin skin that forces the expanding batter to rise upward, creating those beautiful “feet.”

Storage Secrets for Maximum Freshness

My chocolate hazelnut macarons always taste better after “maturing” in the refrigerator. I store them in airtight containers with parchment between layers and let them rest for 24-48 hours. This allows the shells to soften slightly and the flavors to meld beautifully.

For longer storage, I freeze them in airtight containers. They last up to three months this way! When I’m ready to serve, I thaw them in the refrigerator overnight, then bring them to room temperature for about 30 minutes. They taste just as perfect as freshly made ones.

A Final Word of Encouragement

Remember that even professional pastry chefs sometimes have macaron mishaps. If your first batch isn’t perfect, don’t get discouraged! Each attempt teaches you something valuable about your ingredients, technique, or even how your oven behaves. Take notes, adjust accordingly, and keep practicing.

The journey to mastering chocolate hazelnut macarons is as rewarding as the destination—and when you finally bite into that perfect balance of crisp shell, chewy interior, and luscious chocolate-hazelnut filling, you’ll know it was worth every minute of effort!