Chocolate macaron shells filled with a Nutella buttercream — a classic pairing of rich chocolate and hazelnut. These macarons are made using the Swiss meringue method for a stable, glossy meringue. After baking, half the shells are dipped in dark chocolate and finished with a sprinkle of crushed hazelnuts for texture and visual appeal.
Tell me about these macarons!
- Flavor: Chocolate macaron shells filled with a silky Nutella buttercream. Half the shells are dipped in dark chocolate and topped with crushed hazelnuts for a nutty crunch.
- Texture: Delicate, crisp shells give way to a soft interior and a creamy buttercream. The chocolate dip and hazelnut garnish add extra contrast and crunch.
- Ease: Macarons require attention to technique, but following the recipe and weighing ingredients makes the process reliable. The Swiss meringue method takes a few extra minutes and yields a more stable meringue.
- Time: About 25–30 minutes of active prep, plus resting and baking time. Allow extra time for the chocolate to set before assembling.
- Would I make these again? Absolutely — they’re a fun and elegant treat for gatherings or gifts.
Making macarons: the Swiss meringue method
The Swiss meringue method produces a stable, glossy meringue that’s less likely to deflate or cause uneven shells. For best results, sift the powdered sugar, cocoa powder, and almond flour twice to remove lumps and ensure a fine texture. Use room-temperature egg whites and be careful not to get any yolk in them, or the meringue won’t form properly.
Set a heatproof bowl over a small saucepan of simmering water, making sure the bowl doesn’t touch the water. Combine the egg whites and granulated sugar in the bowl and whisk constantly over the heat until the sugar has dissolved. You can test this by lifting the whisk and rubbing a little of the mixture between your fingers — it should feel smooth without graininess.
Transfer the warmed egg white mixture to a stand mixer and whisk on medium-high until the meringue is glossy and holds a stiff peak that bends slightly at the tip. Gently fold in the sifted dry mixture (almond flour, powdered sugar, and cocoa) until the batter reaches a lava-like consistency — this technique is called macaronage. The batter should flow smoothly from your spatula and form a figure-8 without breaking.
Pipe rounds onto parchment or silicone mats, holding the bag at a 90-degree angle. Tap each tray twice on the counter to release air bubbles; use a toothpick to pop any stubborn bubbles. Let the piped shells rest at room temperature for 20–30 minutes until a skin forms. Bake trays one at a time for even results.
Nutella Buttercream
The filling is simple but indulgent. Sift the powdered sugar so the buttercream is smooth, then beat room-temperature butter until creamy. Add Nutella and a pinch of salt, mixing until combined. With the mixer on low, slowly add the powdered sugar, then add the heavy cream a tablespoon at a time until you reach the desired consistency. If needed, add more cream to loosen the buttercream.
Melt the dark chocolate in short bursts in the microwave or over a double boiler. Dip half of the cooled macaron shells into the chocolate and place them on parchment to set. Sprinkle the crushed hazelnuts over the chocolate after waiting a few seconds — this helps the nuts adhere and prevents them from sliding down. Chill briefly to set the chocolate, then pipe buttercream onto the remaining shells and sandwich them together.
Love macarons? Try these!
- Birthday Cake Macarons
- Cookies & Cream Macarons
If you make these macarons, share your results on Instagram with @alpineella and consider leaving a review. Tagging photos helps others find the recipe and see variations from home bakers.
Recipe
Nutella Macarons
Ella Gilbert
Pin Recipe
Ingredients
Macaron Shells
- 100 grams egg whites room temperature
- 100 grams granulated sugar
- 100 grams almond flour
- 91 grams powdered sugar
- 14 grams cocoa powder
Nutella Buttercream
- 56 grams unsalted butter room temperature
- 160 grams Nutella
- 126 grams powdered sugar
- ¼ teaspoon kosher salt
- 2 tablespoon heavy cream
Decoration
- 113 grams dark chocolate melted
- crushed hazelnuts
Instructions
Macaron Shells
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Line three baking sheets with parchment paper or silicone mats.
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Sift together the powdered sugar, cocoa powder, and almond flour twice; set aside.
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Whisk egg whites and granulated sugar in a heatproof bowl over simmering water until the sugar dissolves, about 2 minutes. Do not let the bowl touch the water.
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Transfer to a stand mixer fitted with the whisk attachment and whisk until the meringue is glossy and forms a stiff, slightly bending peak.
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Fold in the dry mixture until the batter flows like lava and you can draw a figure-8 without it breaking.
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Pipe about 70 shells at a 90-degree angle. Tap trays twice and pop any remaining air bubbles with a toothpick.
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Let rest 20–30 minutes at room temperature until a skin forms, then bake at 325°F (162°C) one tray at a time for 15–17 minutes. Cool completely.
Decoration
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Melt dark chocolate and dip half of the shells. Sprinkle with crushed hazelnuts and refrigerate briefly to set.
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Chill for about 5 minutes so the chocolate firms up before assembling.
Buttercream
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Sift powdered sugar and set aside.
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Beat butter until smooth, about 2–3 minutes. Add Nutella and salt, then mix to combine.
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With the mixer on low, slowly add powdered sugar. Add heavy cream as needed to reach desired consistency, then beat on medium for 1 minute.
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Pipe the buttercream onto half the shells and sandwich with the decorated halves.
Notes
- Use a kitchen scale for accurate measurements — it makes a big difference for macarons.
- Crush hazelnuts by placing them in a dish towel and gently rolling or tapping with a rolling pin.
- Store assembled macarons in an airtight container in the refrigerator for up to 3 days.