Foolproof Macarons: Chocolate Nutella | Gina Chong
So we have been living out of a hotel for the last few weeks, which means I've been making due without quite a lot of things including a sifter and a food processor. That's the reason my macarons are lumpy looking, so don't worry about my pictures: follow the recipe and yours will be smooth and beautiful :) You can look at the last time I made them if you want to see how they will actually look.

This is by far my favorite macaron recipe. Over the last couple of years I've made a handful of different macarons and I swear this one is almost foolproof. It always forms beautiful feet, and I've made it in two different climates so far without having to change the recipe at all (though maybe not a ginormous difference between TX & Cali). Also it has more substance than any other, which I love. Underneath the shell of these there is a brownie-like consistency, which is the way all macarons should be!

It's adapted from a David Lebovitz recipe but my added step is completely necessary. Without it I end up with cracked macarons. So here ya go:

P.S. In the pictures these are actually little mini macarons that I made along with the normal-sized ones! Teehee. I wonder if you can tell how small they are.

Chocolate Nutella Macarons
Makes about 20 sandwiches

  • 100g powdered sugar, sifted (about 1 c)
  • 50g almond flour, sifted (about 1/2 c)
  • 25g cocoa powder, sifted (about 3 Tbsp)
  • 2 large egg whites, room temp.
  • 65g granulated sugar (about 5 Tbsp)
  • Nutella


Prep two pans with silpats (or parchment paper...but seriously do yourself a favor and buy a silpat. Your macarons will be perfectly round and you will thank me).

Mix together your sifted powdered sugar, almond flour and cocoa powder. Set aside.

Pour your egg whites into a clean medium-size bowl and begin whipping with a whisk or hand blender. Once your meringue starts setting up, gradually add in the granulated sugar. You're done when stiff peaks form.

Gently push your meringue to one side of the bowl and add half of your dry mixture. Using a rubber spatula, fold until combined. Repeat with the remaining dry mix. Stop folding as soon as combined, don't over-mix.

Fit a pastry bag (or a ziploc bag with the corner snipped off) with a large round tip and pour in your macaron batter. Pipe 1-inch circles onto silpats.

Now these are the important parts: pick up and let your pans fall onto your counter a handful of times. This is to force out bubbles and smooth out the surface of your macarons. Once they are satisfactorily smoothed out you can stop. Then let your macarons sit for 45-60 minutes until you can touch the shells and the batter doesn't stick to your finger.

Bake at 350F for 12-13 minutes. Let cool completely before removing the shells from the silpats. Once cooled, sandwich similar-sized shells together with Nutella.

Macaron recipe adapted from here.


  1. Theu look so delicious and your recipe looks relatively easy (I'm not a baker at all!). My son loves macarons so I might have to try this one..... xoxo M

    1. Thanks :) These are easy, that's why I like them so much. Definitely tell me if you end up trying them out~~

  2. To a beautiful and inspirational blogger...I have nominated you for the 'Very Inspirational Blogger' Award! These look so delicious, I definitely need to make them soon! xx

  3. Wow, those look so delicious, easy and I need to make these. I just pinned the recipe and will have to give them a shot....and it's an excuse to buy another tub of Nutella (not that I needed one).

    xo Jackie
    Something About That

    1. Yes they are so easy and delish. Like Nutella brownies almost.
      And I know what you mean...we came across some Nutella coupons one day and stocked up for what seemed like a year...but somehow only have one jar left. Oops!

  4. these look so perfect! obsessed with Nutella anything

    1. thanks~~ who doesn't love Nutella right


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