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Creamy Nutella Macarons

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Delicate French macarons with crisp almond shells and a luscious creamy Nutella buttercream filling. Perfect for special occasions or a homemade indulgence.

Ingredients

Scale
  • 100g (3.5 oz) almond flour, finely ground and sifted
  • 150g (5.3 oz) powdered sugar
  • 3 large egg whites, room temperature
  • 50g (1.8 oz) granulated sugar
  • 150g (5.3 oz) Nutella
  • 60g (2 oz) unsalted butter, softened
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Sift together almond flour and powdered sugar into a large bowl. Set aside.
  2. In a clean, grease-free bowl, whisk egg whites with a pinch of salt on medium speed until foamy. Gradually add granulated sugar and continue whipping until stiff, glossy peaks form (5-7 minutes).
  3. Gently fold the almond flour mixture into the meringue using a spatula in batches. Fold until batter flows like lava and slowly ribbons back into the bowl.
  4. Transfer batter to a piping bag and pipe 1.5-inch (4 cm) rounds onto lined baking sheets, spacing about 1 inch (2.5 cm) apart. Tap tray to release air bubbles.
  5. Let piped shells rest at room temperature for 30-40 minutes until a dry skin forms on the surface.
  6. Preheat oven to 300°F (150°C). Bake shells for 15-18 minutes, rotating tray halfway through. Shells should have risen feet and feel firm but not browned.
  7. Cool shells on the tray for 10 minutes, then gently peel off. Avoid stacking while warm.
  8. Beat softened butter until creamy. Add Nutella and vanilla extract, beating until smooth and fluffy.
  9. Pair shells of similar size. Pipe or spread about a teaspoon of Nutella filling onto one shell, then sandwich with the matching shell. Press gently.
  10. Refrigerate assembled macarons for at least 24 hours to let flavors meld. Bring to room temperature before serving.

Notes

Use a kitchen scale for precise measurements. Let shells rest until dry to develop feet. Room temperature egg whites whip better. If shells crack or lack feet, batter may be too wet or resting time too short. Refrigerate assembled macarons for 24 hours for best flavor and texture. For dairy-free, substitute butter with coconut oil or vegan butter and use dairy-free Nutella alternatives.

Nutrition

Keywords: macarons, Nutella, French dessert, homemade macarons, almond flour, meringue, Nutella filling, easy macarons

Find it online: https://emacrave.com/creamy-nutella-macarons-recipe-easy-homemade-indulgence-guide/