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Chocolate Hazelnut Macarons

Prep Time:

10 minutes

Cook Time:

10-12 minutes

Serves:

14 Macaroons

About the Recipe

I first made these macaroons when my kids were home sick from school. We always get ourselves into some creative project whether it's art or cooking. Helps to lift spirits and to make the day pass a little quicker. Not easy to be stuck at home 'resting' all afternoon. This particular day they requested cookies. Knowing that the upcoming weeks would be filled with our traditional Christmas cookie making projects, I suggested we try something new. When I asked what kind of cookies they would want, they said Nutella. Nutella has been a reoccurring flavor request ever since they were introduced to the fact that such delicious goodness exists a few months back. Luckily I had just bought some hazelnut flour and so, our chocolate hazelnut macaroons came to be. Some recipes take a few tries to perfect, this one was great off the bat. They are chewy, creamy, chocolaty sandwiches of goodness. Simple ingredients, easy assembly and heavenly to eat. If you like meringue and Nutella, I have no doubt that you'll love these.
  • Indulgent Nutty Flavor: The combination of hazelnut and chocolate creates a rich, nutty taste reminiscent of classic chocolate hazelnut spreads—a perfect treat for nut lovers.

  • Delicate, Chewy Texture: These macarons have a crisp outer shell and soft, chewy interior, with a luscious chocolate hazelnut filling in every bite.

  • Elegant and Impressive: Chocolate hazelnut macarons are as beautiful as they are delicious, making them perfect for gifting, parties, or special occasions.

  • Make-Ahead Friendly: These macarons taste even better after a day or two, making them an ideal make-ahead dessert to enjoy when you’re ready.

  • Naturally Gluten-Free: Made with almond and hazelnut flour, these macarons are naturally gluten-free, offering a delicious option for those with gluten sensitivities.

  • Versatile and Customizable: Add a dash of espresso powder to the filling for a mocha twist, or sprinkle a bit of sea salt on top for a salty-sweet flavor.

What You'll Love

Ingredients

For the Macarons:

1 1/2 cups hazelnut flour

3/4 cup granulated sugar

2 tablespoons cocao powder

3 egg whites

1 teaspoon vanilla


For the Filling:

1/4 cup heavy cream

1 teaspoon sugar

1 teaspoon butter

3 ounces bittersweet chocolate (3 squares)

1/4 teaspoon vanilla

Preparation



Preheat oven to 350F.

Making the meringue-like cookies.

Separate egg whites from egg yolks.

In a large bowl, mix together hazelnut flour, sugar and cocoa powder.

Note: If you cannot find hazelnut flour, you can always make your own by grinding hazelnuts in a food processor.




Add in egg whites and vanilla and mix until well combined. It will look a bit granular because of the texture of the hazelnut flour.



Put dough into a piping bag with a round piping tip. (If you don't have a piping bag, you can just as easily use a zip-lock or sandwich bag and cut one of the corners off).

Pipe 5cm (2") rounds onto a baking sheet and bake for 10-12 minutes.



Remove from oven and set on a cooling rack while you prepare the filling.


Making the filling.

While the cookies are baking, you can prepare the filling.

Begin by finely chopping the bittersweet chocolate squares. The finer the chop, the faster it will be to melt.




In a small saucepan, combine the heavy cream, sugar and butter. Bring to a boil. Reduce heat to low and stir in chocolate, vanilla and salt. Stir until chocolate has melted and you have a nice smooth and glossy spread with no lumps.

Cool the chocolate filling in the fridge for 30 minutes until it is less runny and more like a chocolate spread (think Nutella).



Once the chocolate mixture has cooled, you can start building the sandwiches. Spread a spoonful chocolate filling onto a cookie and place another ontop to create your macaroons. I just used a knife to do this, but if you want to be fancy you can pipe the filling with a more decorative tip.


Hope you enjoy these sweet, chewy, chocolate two-bite treats. They only lasted an evening in my household, but they can be stored in an airtight container for 4-5 days.


If you try them, let me know what you think in the comments. Enjoy!






Recipe Card

  • What is the best way to make hazelnut-flavored macarons? Use finely ground hazelnut flour in the macaron shells or add hazelnut extract to the filling. This brings a rich, authentic hazelnut flavor to each bite.

  • How can I prevent my macarons from cracking? Allow the macaron shells to rest until a skin forms on top before baking, which helps prevent cracking. Baking on a low, steady temperature also keeps them smooth and crack-free.

  • Can I make these macarons ahead of time? Yes! Macarons actually taste better after maturing for 24-48 hours in the refrigerator, allowing the flavors to meld. Just let them come to room temperature before serving.

  • How do I store chocolate hazelnut macarons? Store them in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the macarons (without filling) and add the filling fresh when ready to enjoy.

  • What type of chocolate works best for the filling? High-quality dark or milk chocolate pairs well with hazelnut. Use chocolate with at least 60% cocoa for a balanced flavor that complements the hazelnut without being too sweet.

FAQs

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