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Chocolate Hazelnut Macarons

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Elegant French macarons with chocolate shells and a creamy Nutella filling. These delicate cookies feature crisp exteriors, chewy interiors, and the irresistible combination of chocolate and hazelnut flavors.

Ingredients

Scale

For the Macaron Shells:

  • 100g egg whites (from approximately 3 large eggs), aged at room temperature for 24 hours
  • 100g granulated sugar
  • 110g almond flour, finely ground
  • 90g powdered sugar
  • 15g unsweetened cocoa powder
  • 1/4 teaspoon fine sea salt

For the Chocolate Hazelnut Filling:

  • 120g Nutella or chocolate hazelnut spread
  • 40g unsalted butter, softened
  • 50g powdered sugar, sifted
  • Pinch of sea salt
  • 1 tablespoon heavy cream (optional, for creamier texture)

For Decoration (Optional):

 

  • 2 tablespoons chopped hazelnuts
  • 1 tablespoon cocoa powder for dusting
  • Gold edible dust or sprinkles

Instructions

  1. Prepare the Baking Sheets: Line two baking sheets with parchment paper or silicone baking mats. If using parchment, you can draw 1.5-inch circles about 2 inches apart as guides, then flip the paper over so the ink/pencil won’t touch the macarons.
  2. Sift the Dry Ingredients: Sift together the almond flour, powdered sugar, cocoa powder, and salt into a large bowl. Discard any large pieces that won’t pass through the sieve. Set aside.
  3. Whip the Egg Whites: In a clean, dry bowl of a stand mixer fitted with the whisk attachment, beat the aged egg whites on medium speed until foamy. Gradually add the granulated sugar while mixing. Once all sugar is incorporated, increase the speed to medium-high and beat until stiff, glossy peaks form. The meringue should be firm and form a sharp peak when the whisk is pulled away.
  4. Fold the Batter: Add the dry ingredients to the meringue all at once. Using a rubber spatula, gently fold the mixture until it’s fully incorporated. Continue to fold, pressing against the sides of the bowl to deflate the batter slightly, until it flows like lava. The batter should slowly fall off the spatula in a ribbon and dissolve back into the rest of the batter within 20-30 seconds.
  5. Pipe the Shells: Transfer the batter to a piping bag fitted with a round tip (approximately 1/2 inch). Holding the bag perpendicular to the baking sheet, pipe 1.5-inch rounds onto the prepared baking sheets. Once all shells are piped, firmly tap the baking sheets against the counter several times to release any air bubbles.
  6. Rest the Shells: Let the piped shells rest at room temperature for 30-60 minutes, until they form a skin and are no longer tacky when lightly touched. This step is crucial for proper “feet” formation.
  7. Bake the Shells: Preheat your oven to 300°F (150°C). Bake one sheet at a time for 15-18 minutes. The shells are done when they can be gently lifted from the parchment without sticking. Allow to cool completely on the baking sheets before removing.
  8. Prepare the Filling: In a medium bowl, beat the softened butter until creamy. Add the Nutella, powdered sugar, and salt, beating until smooth and fluffy. Add heavy cream if desired for a lighter texture. Transfer to a piping bag fitted with a round tip.
  9. Assemble the Macarons: Match macaron shells of similar size. Pipe a dollop of filling onto the flat side of one shell, then sandwich with a second shell, pressing gently until the filling reaches the edges. If desired, roll the edges in chopped hazelnuts or dust with cocoa powder.
  10. Mature the Macarons: Place the filled macarons in an airtight container and refrigerate for at least 24 hours to “mature.” This allows the flavors to meld and the texture to develop. Bring to room temperature before serving.

Serving Suggestions:

 

Serve these elegant macarons with espresso, cappuccino, or a glass of dessert wine. They make beautiful additions to dessert platters and are perfect for special occasions, tea parties, or gifts.

Notes

Pro Tips:

  • Aging egg whites (leaving them at room temperature for 24-48 hours) helps create more stable meringue.
  • Use a kitchen scale for precise measurements – macaron success depends on exact ratios.
  • Room temperature between 68-77°F (20-25°C) is ideal for macaron making.
  • The folding technique (called “macaronage”) is crucial – undermixed batter won’t spread properly, overmixed will spread too much.
  • If you live in a humid environment, extend the drying time to ensure a proper skin forms.
  • Test one macaron first if unsure about baking time – it should not move when you gently wiggle the “foot.”

Common Mistakes to Avoid:

  • Using liquid food coloring, which can destabilize the meringue (use gel or powder instead if adding color).
  • Overbaking, which can cause hollows and cracking.
  • Not letting the macarons mature – they need time in the refrigerator to develop their ideal texture.
  • Folding too aggressively, which can deflate the meringue too much.
  • Using almond flour that isn’t finely ground – always sift.

Storage Instructions:

Store filled macarons in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 1 month – place in a single layer in an airtight container with parchment between layers. Thaw in the refrigerator before bringing to room temperature to serve.

 

Enjoy your Chocolate Hazelnut Macarons!

Find it online: https://bakesbliss.com/chocolate-hazelnut-macarons/