Nutella and Hazelnut Macarons

I have always been a huuuuge Nutella fan. I always sometimes eat it by spoonfuls out of the jar – but who doesn’t. It really is just way too good. I have had a couple of requests for hazelnut/Nutella macarons recently, so now that Uni has finished and I now have a life again, here they are!

I had seen hazelnut macarons before which only used Nutella as the filling, but I wanted to make them special and go that extra mile so I made a ganache. I used half milk choc and half dark choc, with both cream and nutella. It was delish, how could it not be? Plus, I also roasted some whole hazelnuts, crushed them and used them in the ganache, too. If you are a Nutella fan, it is pretty obvious you are going to lurrrrrrrrve these.

For some reason the shells were slightly extra puffy this time, they were probably my best looking shells yet 😉 You know that you have made a good macaron when you pipe the filling and the shell remains sturdy and doesn’t show any signs of crumbling to the ground, and when they are crunchy on the outside, and chewy and gooey in the middle. Yummmmmm!


This recipe is Adriano Zumbo’s, and was published a couple of years ago in the Herald Sun. You will definitely need kitchen scales to make macarons.

  • 135g almond meal
  • 135g icing sugar
  • 125g caster sugar
  • 45g egg whites
  • 50g egg whites
  • 40g water
  • good quality cocoa, to sprinkle

Preheat oven to 170c (160c fan forced). Spray four oven trays with cooking oil spray around the edges, and line with baking paper and set aside. Place almond meal and icing sugar in a large bowl, and sift together 3 times. Set aside, along with the 45g egg whites. Put 50g egg whites in a separate bowl. Heat caster sugar and water in a small saucepan until it is hot and syrupy (if it slightly burns my tongue, it’s done!). If white, really thick, powdery bubbles begin to form around the edges, start again!

Begin beating the 50g egg whites with one hand, and with the other, stream the hot sugar syrup down the side of the bowl to create an italian meringue. Beat until stiff peaks form, the meringue should be thick and very glossy. If you want to add flavouring/colouring, now’s your moment (for these I didn’t add any colouring or cocoa in the mixture, but you could add a bit of cocoa if you wanted). Pour meringue into the almond meal, icing sugar and 45g egg whites mixture and mix roughly to combine. When combined, fold mixture together (one single stroke) until there are no air bubbles left. Make a spread across the top of the mixture, and it should disappear in about 20 seconds. Spoon mixture into a piping bag fitted with a round nozzle. (If you don’t have a piping bag set, most supermarkets sell plastic ones, they are Multix brand, in an orange box and contain 5 piping bags with a few different nozzles, plus they’re only about $3. You should be able to find them in the baking aisle). Lock the bag by spinning the top around 4 times. Pipe 3-4cm rounds on the oven trays prepared earlier. Gently tap the bottom of the trays and let them sit for about half an hour, or until mixture is dry to the touch.

Place in oven and bake for 7 minutes. Turn tray around in the oven and bake for another 7 minutes. To test, pull a macaron off the baking paper. If it is stuck, keep cooking and checking regularly. Cool on trays for 5 minutes, then peel off and place on a wire rack. The mixture should make about 12-15 really large macarons, and about 25 smaller macarons. Macarons keep really well (about 5 days in the fridge) and some say that the longer they are refrigerated, the more the flavour is likely to develop. Macarons taste best when they are stored in the fridge, then brought down to room temperature to eat.

Hazelnut Ganache: (this great recipe was adapted from the great blog, Penguin Says Feed Me)

  • 110ml thickened cream (I used light thickened cream and the texture was still great)
  • 140g chocolate (I used half milk – Green and Blacks organic, half dark – Callebaut Couveture which my amazing boyfriend bought for me – it’s hugely expensive and I would never buy it myself, but it is fantastic, otherwise you could just use Green and Blacks or Old Gold/Club)
  • 2 generous tablespoons Nutella
  • 1 handful whole hazelnuts (probably about 10 nuts)

Place hazelnuts on an oven tray and roast for 10 minutes in an 150c, or 160c fan forced oven. Pour into mortar and crush with pestle, or just on a chopping board and chop them finely. Set aside. Place chocolate, cream and Nutella in a medium sized saucepan and cook over low-medium heat until melted. Pour into bowl and set aside until firm (I usually make ganache before macarons, then it is firm enough to be piped later on). You don’t need to refrigerate this ganache, but ensure you stir it every half an hour or so.


Pair up identical macaron shells. Spoon ganache into piping bag fitted with a round nozzle. Pipe half a teaspoon onto a shell, and top with the crushed hazelnuts, then pipe another half teaspoon, and sandwich with the other shell. Dust with cocoa.

If you are a hazelnut lover, you will be able to eat a whole bowl of this ganache, no worries! You could also top cupcakes, or make a hazelnut/chocolate layer cake, or even a tart, with this ganache. But macarons are always the best 😀

Happy Hazelnuts!


3 thoughts on “Nutella and Hazelnut Macarons

  1. Your macs look great! I think adding crushed hazelnuts to the ganache is a great idea. I’m also guilty of eating Nutella straight out of the jar with a spoon heh

  2. Pingback: Salt and Vinegar Macarons | whiskitforabiscuit

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