Chocolate Hazelnut Macarons Made with Nutella

Chocolate Hazelnut Macarons Made with Nutella, National Macaron Day, baking blog, Treats and Trends

I’m not always one to celebrate the “National ___ Day” holidays since there is one basically every day and for every reason imaginable, but National Macaron Day is too good to pass up. And actually I did celebrate National Wine Day last week and have a recipe post planned for National Donut Day this Friday, too! There have just been too many delicious ones lately! But back to these chocolate hazelnut macarons: I’ve made macarons once before (with this raspberry almond recipe) and it took a few tries, but I eventually figured it out. Being patient and precise is key! Once you understand the process and what the texture of the batter should be like they are pretty easy to make. Since I had some Nutella left over from a different recipe, I decided to put it to good use. I made chocolate macaron cookies and filled them with this Nutella frosting recipe from Sally’s Baking Addiction. You guys, I could eat that stuff by the spoonful because it is SO good. To enhance the hazelnut flavor of Nutella, I rolled the edges in some crushed hazelnuts. I think this makes them look prettier, too :) Enjoy!


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Chocolate Hazelnut Macarons Made with Nutella, National Macaron Day, baking blog, Treats and Trends

Chocolate Hazelnut Macarons Made with Nutella, National Macaron Day, baking blog, Treats and Trends
Chocolate Hazelnut Macarons Made with Nutella, National Macaron Day, baking blog, Treats and Trends

Chocolate Hazelnut Macarons Made with Nutella, National Macaron Day, baking blog, Treats and Trends

Chocolate Hazelnut Macarons Made with Nutella, National Macaron Day, baking blog, Treats and Trends
Chocolate Hazelnut Macarons Made with Nutella, National Macaron Day, baking blog, Treats and Trends

Chocolate Hazelnut Macarons Made with Nutella, National Macaron Day, baking blog, Treats and Trends

Chocolate Hazelnut Macarons Made with Nutella, National Macaron Day, baking blog, Treats and Trends

Chocolate Hazelnut Macarons Made with Nutella, National Macaron Day, baking blog, Treats and Trends

Print Recipe
Chocolate Hazelnut Macaron
Chocolate Hazelnut Macarons Made with Nutella, National Macaron Day, baking blog, Treats and Trends
Servings
about 25 filled macarons
Ingredients
For the Cookies
For the Nutella Buttercream
Servings
about 25 filled macarons
Ingredients
For the Cookies
For the Nutella Buttercream
Chocolate Hazelnut Macarons Made with Nutella, National Macaron Day, baking blog, Treats and Trends
Instructions
  1. Sift almond powder, powdered sugar and cocoa powder together into a large bowl. Discard any pieces that are too large to go through the sifter. Also mix in the salt.
  2. In the bowl of a standing mixer fitted with the whisk attachment, beat egg whites and cream of tartar on high until foamy. With the mixer still running on a slower speed, gradually add sugar and continue mixing. Turn up the speed to medium-high and whisk until soft peaks form. Add vanilla, then continue mixing until stiff peaks form.
  3. Gently pour the almond flour mixture over the egg whites. Use a rubber spatula to fold it into the egg whites. Be carful not to over mix. To test when the batter is ready, drop some from the spatula and count to ten. In this amount of time it should have dissolved back into the mixture.
  4. Transfer to a piping bag fitted with a Wilton 1A tip (or any other medium round tip). Pipe 1" rounds of batter onto a baking sheet lined with parchment paper or silicon baking mat. Space them at least 1" apart.
  5. Tap the pan on the counter top 4 or 5 times to get rid of any air bubbles. Let sit for 20 – 30 minutes, until the top of the macaron isn't sticky. Allowing them to rest creates the crinkled "feet" when they bake.
  6. Baking for 15 – 20 minutes. To check if they are done, try taking one cookie off of the mat. If it sticks it needs more time. Completely cool on wire rack.
Nutella Buttercream
  1. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter until creamy, about 2 – 3 minutes. Add powdered sugar and continue mixing on medium speed. Add Nutella and beat on medium. Mix in the heavy cream and vanilla extract, then add the salt.
  2. Transfer to a piping bag with a medium round tip or just cut the tip of the bag. Pipe onto the cookie then sandwich it with another. Sprinkle the sides with chopped hazelnuts. Repeat until you use all of the cookies.