Easy Chocolate French Nutella Macarons Recipe

I love sharing innovative twists on classics. My French Macaron Recipe pairs almond flour, powdered sugar, and cocoa powder to form delicate shells. Filled with Nutella ganache layered with heavy cream and butter, these extraordinary macarons blend airy textures with rich flavors that capture my spirit and enchant every palate.

I recently tried making a batch of Easy Chocolate French Nutella Macarons and I was surprised at how simple and fun it turned out. I mixed 90g of finely ground almond flour with 150g of powdered sugar and even added a bit of 10g unsweetened cocoa powder to get that extra chocolaty kick.

Then I carefully whipped 3 large egg whites at room temp with 50g granulated sugar and a pinch of salt, making sure they formed stiff peaks. I couldn’t wait to fill them with a rich Nutella ganache made from 1/2 cup heavy cream, 1/2 cup Nutella and 1 tablespoon unsalted butter.

These macarons have a luscious heart of Nutella in the center that reminds me of the fanciest of dessert recipes. I’ve learned loads of tips and tricks along the way and I know even if you’re just starting out, these chocolate macarons will quickly become a favorite treat for any occasion.

Why I Like this Recipe

I love this Nutella Macarons recipe for a bunch of reasons. First, I really dig how the homemade Nutella ganache gives a rich, chocolatey flavor that makes every bite feel like a treat. Second, the process of making the macarons—mixing the almond flour, powdered sugar and cocoa powder with the egg whites—reminds me of fun baking sessions when I was a kid, even if it can be a bit tricky sometimes. Third, I enjoy that the recipe feels creative and fancy yet it isn’t overly complicated to pull off at home. And finally, the idea of sharing these delicious macarons with friends and family brings a warm, happy vibe to any occasion.

Indulge in the ultimate homemade treat with our Nutella Macarons recipe. These French macarons are filled with a super rich Nutella ganache that gives them an amazing, chocolatey burst of flavor. There’s even an extra heart of Nutella in the middle that makes every bite so indulgent. I mean, who wouldn’t love biting into something that feels both fancy and fun? This recipe might have its flaws, but its simple step-by-step guide makes it possible for anybody to try. Plus, the handy tips and tricks here really help to avoid common baking mishaps. So, grab a friend, get together in the kitchen, and enjoy making – and eating – these delicious macarons that are sure to impress everyone around you.

Ingredients

• Almond flour is rich in protein and fiber, lending a nutty flavor and soft texture.
• Powdered sugar adds sweetness and structure for your macarons but isnt very healthy.
• Unsweetened cocoa powder gives a deep, chocolate taste with antioxidants and a hint of bitterness.
• Egg whites provide protein and airy lightness, helping you get a perfect meringue.
• Heavy cream brings richness and smooth texture, its fats making the filling extra creamy.
• Nutella offers a sweet, nutty chocolate burst, turning the filling into a decadent treat.
• Unsalted butter boosts flavor and ensures a smooth, balanced finish to the cream.

Ingredient Quantities

• 90g almond flour (finely ground)
• 150g powdered sugar
• 10g unsweetened cocoa powder
• 3 large egg whites at room temp
• 50g granulated sugar
• a pinch of salt
• 1/2 cup heavy cream
• 1/2 cup Nutella
• 1 tablespoon unsalted butter

How to Make this

1. Sift together the almond flour, powdered sugar and cocoa powder in a bowl and mix well

2. In a separate clean bowl, beat the egg whites with a pinch of salt until they get a bit foamy, then slowly add in the granulated sugar while continuing to beat until stiff peaks form

3. Gently fold the sifted dry ingredients into the egg white mixture until just combined; be careful not to overmix

4. Transfer the batter into a piping bag with a round tip and pipe small rounds onto a parchment lined baking tray

5. Let the piped batter rest on the tray for about 30 minutes so they form a skin on top

6. Preheat your oven to 300°F and then bake the macarons for around 15 minutes or until they just peel off the tray easily

7. While the macarons cool, put the heavy cream, Nutella and unsalted butter in a small saucepan and heat over low heat, stirring constantly until smooth

8. Allow the Nutella ganache to cool down to room temperature

9. Once the macarons are completely cool, spread a generous dollop of the ganache on one shell and sandwich it with another

10. Enjoy your homemade Nutella Macarons with friends and family for a tasty, chocolatey treat!

Equipment Needed

1. Mixing bowls – one for whisking the dry ingredients and a separate one for beating the egg whites
2. Fine-mesh sieve to sift the almond flour, powdered sugar and cocoa powder
3. Electric mixer or hand whisk to beat the egg whites to stiff peaks
4. Rubber spatula to gently fold the dry mix into the egg white mixture
5. Piping bag fitted with a round tip for creating the macaron shells
6. Baking tray lined with parchment paper to arrange the piped batter
7. Oven preheated to 300°F for baking the macarons
8. Cooling rack for letting the macarons cool evenly
9. Small saucepan to heat the heavy cream, Nutella and butter
10. Heat-resistant spatula or spoon to stir the ganache mixture consistently

FAQ

Easy Chocolate French Nutella Macarons Recipe Substitutions and Variations

• You can try swapping the almond flour with ground cashew nuts or even sunflower seeds if you’re looking for a nut-free version
• If you don’t have powdered sugar, simply blend some granulated sugar in a high powered blender until it’s really fine. Its not exactly the same but it works
• Instead of unsweetened cocoa powder you can use Dutch processed cocoa powder for a slightly richer flavor
• Heavy cream can be replaced with full-fat coconut milk if you’re using a dairy-free alternative just be ready for a small flavor shift

Pro Tips

1. Make sure your bowl is completely clean and grease-free before you start beating the egg whites, cuz even a tiny bit of fat can stop them from reaching stiff peaks properly.
2. Don’t skip the resting time for the piped batter on the tray. If you rush this step, you might end up with macarons that crack or lose their smooth surface.
3. When you’re heating up the Nutella ganache, use the lowest heat possible and stir constantly, otherwise you might burn the cream and mess up the smooth texture.
4. If your almond flour feels a bit coarse, try giving it another pass through a fine sieve to keep your shells extra smooth and give them a more professional look.