Perfect Chocolate Hazelnut Macarons Recipe

Chocolate hazelnut macarons deliver the irresistible combination of crisp shells, a delicate chew, and a luscious, nutty chocolate filling. While they’re a classic of French patisserie, you can create bakery-worthy results at home with the right technique and a few pro tips.

This in-depth guide walks you through the process step by step, demystifies the science of macaronage, and addresses common pitfalls.

Whether you’re a seasoned baker or new to macarons, this recipe ensures consistent, impressive results with plenty of expert insight, flavor variations, and detailed storage advice.

Ingredients Checklist

Gather your ingredients and equipment before starting—precision and preparation are essential for macaron success. Here’s what you’ll need, plus some science and substitutions for flexibility.

For the Macaron Shells:

• 100g almond flour (ultra-fine, blanched)

• 100g powdered (icing) sugar

• 10g unsweetened cocoa powder (Dutch-processed preferred)

• 2 large egg whites (about 70g), aged 24–48 hours, room temperature

• 90g granulated sugar

• 1/4 tsp cream of tartar or a few drops of lemon juice (stabilizes meringue)

• 1/2 tsp vanilla extract (optional)

For the Chocolate Hazelnut Ganache Filling:

• 100g dark chocolate (at least 60% cocoa), chopped

• 60ml heavy cream

• 2 tbsp unsalted butter, softened

• 2–3 tbsp hazelnut spread (Nutella or similar)

• Pinch of salt

• 2 tbsp hazelnut praline paste (optional, for more intense hazelnut flavor)

Optional Garnishes and Add-ins:

• 1 tbsp finely chopped toasted hazelnuts (for rolling edges)

• Gold dust or cocoa for decoration

Essential Equipment:

• Kitchen scale (for accuracy)

• Stand mixer or electric hand mixer

• Mixing bowls

• Sifter or fine mesh sieve

• Flexible spatula

• Piping bags + round tip (about 1/2-inch/1cm)

• 2–3 heavy baking sheets

• Silicone baking mats or parchment

• Oven thermometer

• Cooling rack

• Toothpick or cake tester (for bubbles)

Step-by-Step Instructions

Follow these instructions for the best results, with pro-level details to avoid common issues.

1. Prep Ingredients and Equipment
Weigh out all ingredients accurately. Line baking sheets with silicone mats or parchment. If possible, place a printed macaron template underneath for uniformity.

2. Sift Dry Ingredients
Combine almond flour, powdered sugar, and cocoa powder in a bowl. Sift together at least twice to ensure the mixture is fine and lump-free. Discard any coarse bits left in the sieve.

3. Whip the Meringue
In a very clean bowl, beat aged egg whites and cream of tartar on medium until foamy. Slowly add granulated sugar in thirds. Increase to high and whip until stiff, glossy peaks form (the peak should stand tall and not droop). Add vanilla if using and whip briefly to incorporate.

4. Macaronage: Fold to the Right Consistency
Add the sifted dry mixture to the meringue in three additions. Using a flexible spatula, gently fold (not stir) the mixture, scraping the bowl and turning the batter over itself. The batter is ready when it flows in thick ribbons and can form a figure-8 without breaking. Don’t overmix—it should look like molten lava.

5. Pipe the Shells
Transfer batter to a piping bag fitted with a round tip. Pipe 1.5-inch (4cm) rounds on prepared sheets, spacing about 1 inch apart. Tap trays firmly on the counter several times to release air bubbles. Use a toothpick to pop visible bubbles for smooth tops.

6. Rest the Shells
Let piped macarons rest at room temperature for 30–60 minutes, until a dry skin forms. The surface should not stick to your finger. Resting is crucial for developing the iconic “feet.”

7. Bake the Shells
Preheat oven to 150°C (300°F), using an oven thermometer for accuracy. Bake trays one at a time in the center of the oven for 13–15 minutes, rotating once halfway. Shells are done when they have risen “feet” and can be gently lifted from the mat without sticking. Do not overbake; they should remain tender inside.

8. Cool Completely
Let shells cool on the baking sheet for 10–15 minutes, then carefully remove to a rack.

9. Prepare Chocolate Hazelnut Ganache
Place chocolate in a heatproof bowl. Heat cream until just simmering, then pour over chocolate. Let stand 1 minute, then stir until smooth. Stir in butter, hazelnut spread, and salt (plus praline paste if using). Cool to a thick but pipeable consistency.

10. Assemble the Macarons
Pair shells of similar size. Pipe a small round of ganache onto the flat side of half the shells, then sandwich with the remaining shells, pressing gently. For added flair, roll edges in chopped hazelnuts or dust with gold.

11. Mature for Best Texture
Store filled macarons in an airtight container in the fridge for 24–48 hours. This maturation step allows flavors to meld and centers to soften.

Tips for Perfect Results

Unlock success and solve the most common issues with these professional tips:

• Weigh everything: Macarons are sensitive to ratios. Always use a kitchen scale.

• Aged egg whites: Separate eggs 1–2 days ahead and keep covered in the fridge; they whip up more stable and create better shells.

• Proper macaronage: The right folding consistency is crucial. Undermixed batter makes lumpy shells; overmixed batter spreads thin.

• Resting is essential: Skipping the rest means no feet and cracked shells.

• Consistent oven temp: Hot spots or incorrect temperatures cause hollow shells or browning.

• Use superfine almond flour: Coarse flour causes grainy shells and rough tops.

• Humidity: Avoid making macarons on very humid days; moisture prevents the shells from setting.

• Don’t overbake: Dry macarons are caused by too much time in the oven. Watch closely in the final minutes.

Serving Suggestions

Showcase your chocolate hazelnut macarons at their best with creative serving ideas:

• Elegant platter: Serve on a white or slate tray for contrast.

• Gift boxes: Package in parchment-lined boxes for gifting—macarons are ideal for celebrations.

• Flavor pairing: Enjoy with espresso, dark hot chocolate, or dessert wine for a sophisticated dessert.

• Decorative accents: Roll edges in finely chopped hazelnuts or drizzle with extra ganache before serving.

• Seasonal variation: Add a pinch of cinnamon or orange zest to the ganache for a holiday twist.

Final Thoughts

Chocolate hazelnut macarons are a rewarding, elegant treat that combines sophisticated technique with simple ingredients. With careful preparation, precise weighing, and patient maturation, you can achieve patisserie-quality results at home. This guide addresses every detail—from ingredient science and troubleshooting to serving and storage—ensuring you have all the knowledge to master these exquisite confections. Enjoy the process, embrace the learning curve, and savor every bite.