Hazelnut Macarons with Nutella Frosting

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Nutella, the iconic chocolate hazelnut spread, is the star flavor of these delicious macarons. Whip up a batch of hazelnut macarons and fill them with a simple Nutella frosting and you’ve got yourself a crowd pleasing dessert.

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Who Doesn’t Like Nutella?

Okay, probably a few people. And then there’s probably plenty of people that think it’s fine, but overhyped. Even still, Nutella is a crazy popular flavor in so many desserts! That blend of bittersweet chocolate and roasty hazelnuts is simply iconic.

When I’m baking for a crowd, I try not to go too crazy with my flavors. It can be hard to know what everyone is going to like. This time around, I took a classic flavor, Nutella, and paired it with a not as common bake, macarons. 

Hazelnut Macarons

Since Nutella is a combination of hazelnuts and chocolate, I considered doing a chocolate hazelnut macaron shell, but decided not to. Instead, I used my basic Swiss meringue method macarons and swapped out some of the almond flour for hazelnut flour.

Using only 20g of hazelnut flour may sound like a small amount, but it was enough to give the macarons a deliciously unique flavor. You could absolutely swap out a bit more almond flour for hazelnut flour, but try just a bit more at a time.

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Top Tips for Macarons

• Pulse your dry ingredients in a food processor and sift out any large chunks.  
• Whip your meringue to stiff peaks.  It’s best to whip at a medium speed for longer.  Keep an eye on it!
• Fold/ macaronage just until the batter flows like lava.  It is best to slightly under mix if you are in doubt.
• If you don’t have a macaron template yet, grab a free one from the Resource Library so that you pipe evenly sized shells.
• Use a toothpick to smooth any nipples and remove any air bubbles on your piped macarons.
• Bake one pan at a time and adjust the temperature and baking time if necessary.

Crunchy Topping

After pulsing my hazelnuts to make the hazelnut flour, I ended up with a decent amount of larger hazelnut chunks that I simply could not use to make the hazelnut macarons. I decided to sprinkle some of the shells with these bits to add a tasty decoration.

Keep in mind, topping the unbaked macarons with chunky ingredients can work well, but it can also create problems. If you don’t want to do this, use those hazelnut chunks to top some peanut butter or Nutella toast!

Related Reading: Homemade Nutella Donuts

Macaron Resources

• 5 Steps to Prep for Perfect Macarons
• All About Meringue: Covering the Basics
• Fun Ways to Fill Macarons
• Macawrong Brownies or Mookies to use up any wonky shells
• 4 Yolk Challah (delicious ways to use up extra yolks)
• Basic Tools You Need to Make Macarons
• Macaron Templates + Macaron Prep Checklist (available to subscribers only)
• Easy Ways to Decorate Macarons

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Nutella Frosting

To be completely honest, these yummy Nutella macarons only happened because I made a massive batch of buttercream when I made my Nutella cupcakes awhile back. I hate waste, so I kept the extra frosting in the freezer until I had a chance to whip up these cookies.

If you want to see a video tutorial for the Nutella frosting, watch this video on the Bakes & Blunders YouTube channel. Feel free to add more or less Nutella to the buttercream, depending on your personal preference.

Enjoy!

Crisp hazelnut macaron shells filled with a creamy Nutella frosting make for a chewy, indulgent cookie! I love how the roasty, toasty flavors of hazelnuts pairs with the bittersweet notes of chocolate.

Thank you so much for stopping by Bakes & Blunders to check out this recipe. Pop on over to my Facebook page and say hi! I love being able to connect with other home bakers.

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Hazelnut Macarons with Nutella Frosting

Hazelnut macarons shells with a creamy Nutella buttercream filling.

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Course Dessert

Cuisine American

Keyword almond, Chocolate, Cookies, Frosting, Gluten Free, Hazelnut, Macarons, Nutella, Nuts

Prep Time 3 hours hours

Cook Time 45 minutes minutes

Resting Time 30 minutes minutes

Total Time 4 hours hours 15 minutes minutes

Servings 30 macarons

Calories 109kcal

Author Colleen

Ingredients

Nutella Hybrid Buttercream

• 1 oz pasteurized egg whites
• 10 oz powdered sugar sifted
• 8 oz unsalted butter softened
• 1 oz cocoa powder sifted
• 1/2 tsp vanilla
• 1- 2 oz Nutella

Hazelnut Macaron Shells

• 115 g powdered sugar
• 95 g almond flour
• 20 g pistachio flour
• 112 g sugar
• 112 g egg whites room temperature
• 1/32 tsp French Blue Master Elite powder color smidgen
• 1/16 tsp Burgundy Master Elite powder color pinch

Instructions

Nutella Hybrid Buttercream

• Using a stand mixer fitted with a whisk attachment, add the pasteurized egg whites and about 5 ounces of the sifted powdered sugar and whip for 4- 5 minutes. If powdered sugar gets stuck above the egg whites, scrape it back down.
• With the mixer on a medium speed, whip in the butter one tablespoon at a time. It will look a bit curdled. Once all of the butter has been combined, whip on a medium- high speed for 2- 4 minutes.
• Switch to a paddle attachment and scrape the bowl down. Beat the mixture on a medium speed for about 4 minutes. Scrape the bowl down and add half of the remaining powdered sugar and all of the cocoa powder. Beat on low to combine, then on a medium- low speed for 1- 2 minutes.
• Scrape the bowl down and add the remaining powdered sugar and the vanilla. Beat on low to combine, then on a medium- low speed for 1- 2 minutes.
• Scrape the bowl down and add the Nutella. Beat on a medium- low speed until well combined. Taste and adjust flavors as necessary.

Hazelnut Macaron Shells

• Prepare 2 baking sheets with silicone mats, teflon, or templates and parchment paper. Fit a piping bag with a round piping tip. Set aside. Preheat oven to 290°F.
• Pulse the powdered sugar, almond flour, and hazelnut flour in a food processor and sift into a bowl. Discard any large chunks. Whisk the dry ingredients and set aside.
• Combine the egg whites and powdered color. Mix with a fork just to combine.
• In a clean stand mixer bowl, combine the sugar and the egg whites. Whisk to combine and place bowl over a double boiler. Heat, whisking regularly, until the sugar dissolves, about 90 seconds. Remove the bowl from the double boiler and carefully dry off the bottom.
• Place the bowl in the stand mixer and whisk on a medium speed (KitchenAid 4) until you have stiff peaks, about 10- 15 minutes. (I like to do 5 minutes on speed 6, check my peaks, then speed 4, but I stop to check the peaks every minute. This method takes me about 6- 10 minutes total.)
• Add the dry ingredients to the bowl and begin folding the ingredients together. Once everything is combined, continue folding until the batter flows slowly like lava.
• Pipe macaron shells onto prepared baking sheets. If desired, sprinkle finely crushed hazelnuts onto some of the macarons. Let the macarons dry until you can lightly brush the tops with your finger (30 mins for me). Bake for 21 - 23 minutes, rotating halfway through. Gently poke shell, if it is firm, remove from the oven to cool. If they wiggle, add another minute or two.
• Let the macaron shells cool on the sheet for 10 minutes before transferring them to a cooling rack.

Assemble

• Pair up the macaron shells. Fill a piping bag with Nutella buttercream. Pipe a dollop of frosting onto one shell. Top with the other shell. Repeat with the remaining macaron shells.
• Place in an air tight container in the fridge overnight to let them mature. Remove 30 minutes before serving.

Notes

• You could have a few more or a few less depending on how large you pipe your shells.
• Feel free to sub in more hazelnut flour for almond flour for a stronger hazelnut flavor.
• You will likely have a decent amount of leftover buttercream.