These are definitely in the running for the best macarons I’ve ever made. If not the best, they are absolutely the most decadent and doesn’t everyone want a decadent treat in their life every now and then? Chocolate hazelnut macarons are the decadent treat you didn’t know you needed.
I got the idea for these babies from the Ferrero Rocher chocolates. You know, the hazelnut covered chocolate spheres filled with nutella and a hazelnut? Those are good, these are better. I used a homemade nutella, but feel free to use nutella or another chocolate hazelnut spread from your local grocery store. You really can’t go wrong.
Did you know that the Oregon state nut is the hazelnut? Little bit of nut trivia for ya! Can I call these the Oregon state macaron?
Way back when I first made these, I made them with vibrant purple shells with crushed hazelnuts on top. I’ve toned them down a bit now, using chocolate shells and drizzling the top shell of each macarons with a little chocolate. They maybe don’t look quite as fun, but I do think they look a lot more delicious. And more in line with the flavour they are.
Whoever thought of making Ferrero Rochers needs some kind of award. It’s like an elevated ball of nutella and translates so well to being adapted for a macaron. Like, so well. They’re just SO GOOD! I actually included these in my holiday cookie boxes this year and oh my goodness, I had forgotten how good they are. These feel like the kind of macarons we needed to get through 2020.
I mean, really. What could be better than a ring of milk chocolate buttercream and nutella sandwiched between two perfect chocolate macaron shells, topped off with just a little more chocolate to be extra fancy? Nothing. These chocolate hazelnut macarons are some macarons you need to make ASAP.
Chocolate Hazelnut Macarons
Ingredients
- Shells:
- 275g almond flour
- 230g powdered sugar
- 20g dark cocoa powder
- 210g sugar
- 210g egg whites
- Milk Chocolate Buttercream:
- 6 1/2 oz. milk chocolate, chopped
- 1 cup (2 sticks) unsalted butter, softened
- 2 1/2 cups powdered sugar
- 1/4 cup heavy cream
- 1 tsp. vanilla extract
- Hazelnut Spread:
- 2 cups (16 oz.) hazelnuts
- 3 tablespoons unsweetened cocoa powder
- 3 tablespoons confectioners’ sugar
- Pinch of salt
Directions
- Step 1 Shells:
- Step 2 To start, put the almond flour, powdered sugar, and cocoa powder in a food processor and blend thoroughly. Sift into a bowl to ensure there are no lumps.
- Step 3 In the bowl of a stand mixer (make sure it’s clean and dry), beat the egg whites until foamy. Slowly add the sugar, about 2 tbsp at a time, beating on a medium speed. Once the sugar has dissolved, increase speed to medium high and beat until a thick glossy meringue forms. The mixture should form stiff peaks and you should be able to tip the bowl over your head with none of the mixture coming out.
- Step 4 With a large, flat rubber spatula, gently fold 1/3 of almond flour/powdered sugar mixture into egg whites until combined. Repeat until all of the almond mixture has been added. Fold to combine until you see no streaks of almond flour in the batter. The batter should be pretty fluid, a lot of people describe as a lava-like consistency. It should run smoothly off the spatula when you pull it out. This part comes with practice. Once you know the consistency, you’ll just be able to feel when it’s ready.
- Step 5 Pipe the batter into circles onto parchment or silicone lined baking sheets. Bang the tray a few times on a table to remove air bubbles and allow to sit for about 30 minutes before baking. To see if they’re ready for baking, touch your finger to them. If you get batter on your finger, they need to rest longer.
- Step 6 While resting, preheat your oven to 300°F with a rack placed in the lower third of the oven. Bake, one sheet at a time, for 15-18 minutes (this depends on your oven, my old one was fine at 15 minutes, this one needs 17-18). The shells should cool completely before you remove them from the parchment/silicone.
- Step 7 Milk Chocolate Buttercream:
- Step 8 Melt your milk chocolate and set aside to cool.
- Step 9 Once chocolate is completely cool, sift the powdered sugar and cream together with the butter.
- Step 10 Add the cream and vanilla extract and beat until incorporated.
- Step 11 Fold in the melted chocolate, then beat until buttercream is nice and fluffy.
- Step 12 Hazelnut Spread:
- Step 13 Preheat oven to 375 degrees Fahrenheit. Place hazelnuts on a baking sheet and roast for 10 minutes. Allow to cool.
- Step 14 Place roasted hazelnuts in a food processor and blend for five to 10 minutes. Wipe down sides of food processor with a spatula as needed. Add cocoa powder, powdered sugar and salt. Blend for another 5 minutes. Transfer to a jar and store in a cool place for up to one month.
- Step 15 Assembly:
- Step 16 Pair together macaron shells of similar shape and size. Drizzle some chocolate over the top of half of the shells. Pipe a ring of buttercream on one half of each pair. Dollop hazelnut spread inside the buttercream ring and sandwich the shells together.
- Step 17 Store in an airtight container in the refrigerator.
These Macarons look so pretty and delicious!
I’ve never made macarons. These are so beautiful I know I won’t be able to hold off much longer 🙂
Thank you! If you try them I’d love to hear how they turn out!