These deliciously delicate French style Chocolate Macarons are filled with a to-die-for Nutella Buttercream and are a true labor of love to make. Why do I say that? Because after hours and hours and two failed batches, I was about to give up, but then made one last batch and finally had a success and some tips to share!
Tip 1: Sift your ingredients twice {don’t skip this step like I did the first time, and feel free to use a larger sifter, as you can see below, I started with a small sifter and after that was taking me an insane amount of time, found a bigger sifter and was able to fly through the sifting process}
Tip 2: Whip your egg whites using the low-2-medium-2-high method {can I trademark this method? haha, it works every time for getting egg whites to hold stiff white peaks, beat egg whites either with a stand mixer or hand mixer for 2 minutes on low, then 2 minutes on medium, then 2 minutes on high, and voila, stiff white peaks}
Tip 3: Use a large cup and line it with a Ziplock bag, fill the batter into the bag and then cut a tiny hole in one corner – this is an easy method for creating a piping bag. Also, you can add an extra flair to your macarons by adding a fun topping like sprinkles to one of the cookie sides. For these macarons I used Duff Flavored Smore Sprinkles I found at JoAnns.
Tip 4: Have extreme patience…after piping circles on parchment paper that will be your cookies, let them sit for 30 minutes- this allows them to form the little ‘feet.’
Tip 5: The magic of a macaron comes from the combination of a good cookie and a good filling, this Nutella Buttercream works as the perfect compliment! When making the filling make sure your butter and nutella are at room temperature-this will keep the frosting from clumping.
Ok, do you want to see what happens when you don’t follow tips and rush through the process? I don’t even know how to describe my embarrassing failures below, the one on the left was a result of not sifting and too much liquid {I think?} and the one on the right is the macarons that have been cooked too long {yeah, they’re black on the bottom, that happened after baking them 1 extra minute…1…oops!]}
To get the failures off my mind, I’ll share one more photo of the gorgeousness of success!
I have a whole new appreciation for bakeries that sell these deviously delicious beauties and will never again walk by such a place without giving a little knowing ‘nod’ in understanding.
Little piece of inside knowledge I learned…Macarons (the French kind) are often confused with Macaroons (with 2 os) that are typically a ball of shredded coconut.
Here is my recipe and tips for make Chocolate Nutella Buttercream Macarons
Ingredients
For the Macarons
- 2/3 Cup Almond Meal
- 1 Cup Powdered Sugar
- 2 Large Egg Whites at room temperature
- 1/4 Cup Granulated Sugar
- 1 1/2 Tbs Cocoa Powder
- 1/4 Cup Smores Sprinkles or crushed hazelnuts
For the Nutella Buttercream
- 1/2 Stick Butter at room temperature
- 1/4 Cup Nutella
- 1 1/2 Cup Powdered Sugar
- 1 Tbs Milk
Instructions
- For the Macarons-Preheat oven to 300, line two baking sheets with parchment paper.
- Sift together almond meal, powdered sugar, and cocoa powder. Once sifted, sift for a second time, set aside.
- In either the bowl of a stand mixer or with a hand mixer, beat egg whites and granulated sugar on low for 2 minutes, then turn speed to medium and beat for 2 minutes, then beat on high for another 2 minutes. Egg whites should hold stiff white peaks.
- Fold egg whites into the sifted dry ingredients, folding under, until well combined.
- Line a cup with a Ziplock bag (you'll use this as a piping bag), then use a spatula and pour the batter into the bag. Remove the bag from the cup, cut a little hole off one corners and then in a circular motion squeeze quarter sized circles, an inch or so apart on the parchment lined baking sheets.
- Sprinkle half the cookies with sprinkles. Let cookies sit for 30 minutes, then bake for 6-8 minutes until you see the cookies rise a little and the feet form, remove from oven and allow to cool, do not over bake.
- While the cookies are cooling, make the nutella buttercream. Start by creaming the butter for a minute, then add the nutella and milk, beat for a minute on medium speed, then slowly add the powdered sugar until the buttercream forms. You can use it immediately or store it in the fridge (you'll need to let it come to room temperature before using because it will turn hard when cold).
- To assemble the macarons spread a tsp of nutella buttercream on one half of a cookie, top with a cookie with sprinkles, and voila, you have yourself a chocolate nutella buttercream macaroon!
Christine Ippolito says
I have been working on perfecting my macaroons and want to make these for my sons birthday tomorrow. I love the egg white system too, but I’m curious about the rest of the recipe. I don’t have any directions about mixing in the almond flour mix OR flavor (if needed. I have the egg white paragraph:tops and the next paragraph is directing how to fill a pastry bag, then filling directions. Is it a glitch? Am I losing my mind because I ave made 2-3 batches that partially fail? Just curious…
Sweetphi says
Hi! Your son is lucky to have you making these delicious macarons for him!
The almond flour is listed in step 2 (you sift it, twice), and then after you beat your egg whites, you fold it in step 4. In step 4 it’s referred to as ‘sifted dry ingredients.’ Hope that helps! Macarons are super finicky so I wish you all the luck in the world!! Two biggest tips which have led to success have been double sifting, and then using room temperature eggs. Best of luck!!
Meg says
Followed the directions meticulously and these were a disappointment on every level. Ugly, which I could forgive, but rather boring and tasteless. Use your nutella wisely – this is not the way.
Sweetphi says
Oh my goodness, I’m so sorry to hear they were such a disappointment for you! Macarons are tricky to make, as referenced in the post. These are for chocolate macarons with a delicate nutella buttercream. If you’re wanting a more prominent nutella flavor, I might suggest a recipe with nutella in the buttercream itself.
Pretties and Pastries says
I don’t think anyone has made perfect macarons on the first try. The batch that did work out looks yummy though! I am following you now btw, great site 🙂
Sweetphi says
Awe, thanks for that lovely comment, totally made my day! So happy you’re following my site!
Jo Clarke (@joclarker) says
These look totally delicious! Well done for persevering and getting it just right, and thank you for all the tips! I love baking and would love to try these but they look like they may need a bit more time than I have with the kids around! Maybe one day I will manage to make them 🙂
Sweetphi says
Thank you for the sweet comment! I hope you do get to try and make them one day, but you must be so busy with the kids so I can totally see how your time is limited 🙂
cheri says
Hi Phi, these look like a work of art, sounds like your persistence paid off, good for you!
Sweetphi says
Awe thanks Cheri, it totally was a lot of persistence, I was super close to just giving up 🙂
Rollercoaster Mum says
They look fabulous, not sure I’ll be trying them though as if it took you three goes to get them right I haven’t a hope in hell! Liking your egg white whipping tip though – will have to remember that one.
Sweetphi says
You can totally to do, if I can, you can, right? That egg white whipping tip is definitely worth remembering-works for me every time!
Carrie @Diet Deep Dish says
These look amazing! And beautiful pics!!
Sweetphi says
I totally didn’t think there were going to be any final pics…I had to take 3 sets of pictures, because the first two batches were big fails lol. Thanks for commenting 🙂
Ickle Pickle (@IcklePicklex) says
Woweee these look amazing! You are very clever, good photos too :)x
Sweetphi says
Thank you for the compliment 🙂 They were definitely delicious 🙂
Sonia (@Mummy_loves) says
Wow these look simply incredible!
Sweetphi says
Thank you-the first two batches were not so great, but it was really nice to see them turn out on the third try 🙂
Nayna Kanabar (@SIMPLYF00D) says
These are droolworthy and simply delicious.
Sweetphi says
Why thank you Nayna!
Hellie's Corner says
They say pratice makes perfect… they look delicious. Great tip for whisking egg whites, I will remember that one for the future.
Sweetphi says
Awe, thanks for those encouraging words 🙂 And I hope your egg whites turn out perfectly next time you whip them 🙂
mademoisellegourmande says
Ooohhh, you did manage to make great macarons in the end though… 🙂 they look terrific!! You were just humble… You did a great job and I love the nutella ganache!! 🙂
Sweetphi says
Thank you thank you for that sweet compliment, aren’t they crazy hard to make but totally worth it in the end? They’re so good!
thebeesleybuzz says
ooh they are sooo fantastic! Huge respect from me as we had a macaron disaster only last week (it was my first time attempting them and I knew nothing of the sifting (not even sifting once!!) They were such a disaster they had to be scraped from the lining paper (by my son still ate the crumbs). I’ll be using this recipe if we ever attempt them again.
Sweetphi says
I can totally commiserate with you on the frustration part, hopefully you’ll have luck next time, thanks for commenting 🙂
Beth @plasticrosaries says
I hadn’t even tried Nutella until about 3-4 months ago – I avoided because I knew I’d love it and not be able to get enough!! These look simply dreamy 🙂 – if only I had the skill.
Sweetphi says
I totally agree with you, Nutella = amazing!!! Thanks for commenting, you totally have the skill…it’s just patience with these little cookies!
Norma says
Congratulations Phi! You persevered and it paid off. These macarons look delicious! Thank you for sharing all the details too.
Sweetphi says
Thanks for your encouraging comment Norma, I was getting ready to throw in the towel after using almost an entire bag of almond meal and having them come out like holey pancakes lol.