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Nutella macarons are the easiest filling for when you master the basic macaron recipe. Find the recipe for my basic macarons filled with decadent Nutella for the most indulgent Nutella Macarons!
Believe it or not, around here, Nutella is a household essential. Just as important as having eggs and milk in the fridge (maybe even more to my husband).
If you’re been following my baking progress on Instagram at @sprinklesbyanum, you MIGHT have noticed that I bake A LOT of Macarons. Over the last year or so, I’ve been OBSESSED with making macarons. I can honestly say, that I have pretty much mastered these finicky, but oh so, delicious cookies.
Most of the macarons are for friends and family, but there are often leftovers to snack on. The most requested flavor is always Nutella. When the macarons mature, they make hands down, THE BEST FILLING ever.
Lucky for me, it’s also the easiest macaron filling! Yes, that’s right, straight up Nutella from a jar.
HOW TO MAKE NUTELLA MACARONS
The base of the recipe is my basic recipe for macarons. There’s no cocoa powder or anything in the shells. They take on the flavor of Nutella beautifully, so I’ve never needed to add anything to the shells.
For this batch, I didn’t add any color to the shells.
If you’re looking to perfect your macarons, these are my best tips to get you to make your perfect macarons!
Once the macarons are baked and cooled, I fill them with about a teaspoon of Nutella.
OTHER WAYS TO FILL NUTELLA MACARONS?
Not feeling straight out the jar Nutella filling:
- Add Nutella to your favorite Buttercream, or
- Make a Nutella ganache by mixing Nutella into hot cream and whipping it to a mousse consistency.
HOW TO DECORATE MACARONS?
To decorate this batch, I just used some edible rose gold paint and food safe brushes, to create some swooshes or brushstrokes to my macarons.
P.S.: If you’re looking for other ways to decorate your macarons, you might want to check out this post on decorating macarons!
Have a Nutella hankering, but not quite ready for the macaron challenge?
This Nutella Stuffed French Toast recipe might become new brunch staple!
Follow me on Instagram @sprinklesandscribbles for more baking inspiration!
Ready to make some Nutella Macarons?
Shop my macaron essentials
- 100 g egg whites See notes.
- 135 g almond flour
- 125 g icing sugar
- 88 g granulated sugar
- Pinch cream of tartar
- 1/2 cup Nutella
- Pre-heat oven to 300°F.
- Separate the eggs from the egg whites (if using fresh eggs). Measure out 100 g (about 3 large eggs).
- In a separate bowl, sift the icing sugar and almond flour together
- Repeat the sifting process to ensure there are no clumps. If there are any clumps, discard them.
- In a stand mixer fitted with the whisk attachment, add the egg whites and a pinch cream of tartar. Beat on high until foamy.
- Once the egg whites are foamy, turn mixer down to the lowest setting possible, and slowly add in the granulated sugar. Be sure to incorporate all the sugar into the egg whites.
- Turn up the mixer again on high, and keep beating egg whites until peaks form. It should be the consistency of shaving cream. DO NOT OVER BEAT.
- Once done, pour all the almond flour and icing sugar mixture into the egg whites.
- Macronage: With a rubber spatula, fold the dry mixture into the egg whites, until the paste flows like a ribbon.
- Fit a pasty bag with a #12 round tip, if using, and trim the bottom as appropriate.
- Pour batter into the bag.
- Pipe circles onto the prepared baking sheet. You should get about 50-60 circles in total depending on the size of your macarons.
- Once piped, rap the sheet on the counter to release all the air bubbles.
- Rest for 30 minutes, until the shells have formed a skin, and are no longer tacky to the touch.
- Bake in oven, at 300°F for 12 minutes.
- Cool the shells in the tray for at least 30 minutes.
- Remove macaron shells from the baking tray and pair similar sized shells together to form the cookie sandwiches.
- Add in about a teaspoon of Nutella.
- Carefully sandwich the cookie with its pair.
- Once all the cookies are assembled, store the macarons in the fridge for at least 24 hours.
- If decorating, dip a food safe brush into the metallic paint (I use Sweet Sticks Rose Gold edible paint) and create a stripe across the shell.
- To be as precise with the macarons, always weigh the ingredients carefully
- Use an oven thermometer to calibrate the temperature of your oven