Print

Nutella Macarons with Chocolate Shells and Nutella Milk Chocolate Ganache Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 131 reviews

Delightful Nutella macarons featuring rich chocolate macaron shells filled with a creamy Nutella milk chocolate ganache and a soft Nutella center, perfect for a special treat or dessert.

Ingredients

Chocolate Macaron Shells

  • 100 g Egg whites (room temperature, about 3 large egg whites)
  • 125 g (½ cup) Extra-fine granulated sugar
  • 120 g (1 cup) Almond flour
  • 125 g (1 cup) Powdered sugar
  • 10 g (1 ½ tbsp) Unsweetened cocoa powder

Nutella Ganache Filling

  • 100 g (3.5 oz) Milk chocolate
  • 100 g (⅓ cup) Nutella spread
  • 100 ml (⅓ cup + 1 tbsp) Heavy cream (hot)
  • 100 ml (⅓ cup + 1 tbsp) Heavy cream (cold)

Instructions

  1. Prepare Nutella Ganache: Break or finely chop the milk chocolate and place it in a heatproof bowl with the Nutella. Heat half of the heavy cream in a saucepan over medium heat until it begins to simmer. Pour the hot cream over the chocolate and Nutella, let it sit briefly, then stir with a spatula until smooth. Add the cold cream and mix well. Use an immersion blender if needed to smooth the ganache further. Cover with plastic wrap touching the surface and refrigerate for 3-4 hours.
  2. Mix Dry Ingredients for Shells: Combine almond flour, powdered sugar, and unsweetened cocoa powder in a food processor. Transfer to a medium bowl and set aside.
  3. Whip Egg Whites: In a stand mixer bowl fitted with a whisk attachment, whip room-temperature egg whites at medium speed until frothy. Gradually add granulated sugar one tablespoon at a time, allowing 30 seconds to 1 minute between additions. Increase the speed to high and whip for 5-10 minutes until stiff peaks form.
  4. Combine Batter: Pour the dry mixture over the meringue all at once. Gently fold using a spatula in circular motions until the batter is homogeneous and ribbons off the spatula smoothly.
  5. Pipe Macarons: Preheat oven to 140°C (284°F). Line 2-3 baking sheets with parchment paper or silicone mats. Transfer batter to a large pastry bag fitted with a 10mm round tip. Pipe mounds onto sheets, leaving space between. Let dry for 10-15 minutes until surfaces are no longer sticky.
  6. Bake Macarons: Bake in the oven’s middle rack for 14 minutes, rotating sheets halfway if needed to ensure even rising. Allow shells to cool slightly before gently removing from the sheet.
  7. Assemble Macarons: Whip the chilled ganache briefly (up to 1 minute) to firm slightly. Place ganache into a pastry bag and pipe onto one macaron shell. Add a small dollop of Nutella in the center, then sandwich with a second macaron shell to complete.

Notes

  • Ensure egg whites are at room temperature to achieve proper volume when whipped.
  • Allow piped shells to dry before baking to prevent cracking.
  • Use silicone mats or parchment paper for easy removal and even baking.
  • Refrigerate ganache to firm it before whipping for a better filling texture.
  • Handle macaron shells gently as they are delicate and can break easily.

Find it online: https://deliciousyum.com/nutella-macarons-with-chocolate-shells-and-nutella-milk-chocolate-ganache-recipe/