Nutella Macaroons

New batch of macaroons on the program, Nutella flavor for the gourmets that we are!

The recipe I use is that of French meringue, but the Italian version catches my eye more and more!

After what I have been able to see on the web and elsewhere, I indeed find that the Italian method macaroons have a smoother and shinier finish. To try next time then!

Especially with my new kitchen assistant everything will be easier now! (I will present it to you in the next post…!)

For the filling of the macaroons, I wanted to find an alternative to the simple spread to garnish the shells, so I decided to go for the realization of a Nutella whipped cream (whipped cream base) to obtain an airy result and above all not disgusting.

Let's go for the recipe ...


  • Macaroons (x25 approximately)

- Mix 125g ground almonds in a food processor, add 210g icing sugar and mix again.

- Sift the powder over a sheet of baking paper.

- Whip 3 egg whites until stiff (tip: they will take better if they have been separated the day before and left at room temperature).

- Add 30g of powdered sugar several times as soon as the whisk starts to leave marks. Then finish beating at maximum speed.

- Add 1 knife tip of brown powder coloring then beat again to homogenize the color.

- Gradually sprinkle the powder (almonds + icing sugar), incorporating it into the snowy egg whites, with a generous amount (so as not to "break" the whites). The resulting mixture should be smooth, shiny and fall down forming a ribbon.

- Pour the macaroon dough into a pastry bag fitted with a round tip.

- Make small domes 2,5cm in diameter on several sheets of baking paper (cut to the size of your baking sheet).

- Leave to crust for 30 minutes.

- Preheat the oven to 175 ° c - hot air for me.

- Bake each plate of macaroons for 10 minutes.

- Let the hulls cool before peeling them from the baking paper.


  • Chantilly Nutella

- In a saucepan, heat 100g of 30% liquid cream. fat and melt 100g of hazelnut spread (Nutella).

- Let cool then put in the fridge overnight.

- The next day, beat this mixture (with whips previously placed in the cold!) Until you obtain a cream with a texture close to whipped cream.

- Then garnish the shells with this mixture.

*** For the little "zebra" decoration of the hulls, a little brown powder coloring diluted in a few drops of water, a food brush, and voila! ***


December 27, 2012



  1. Reply

    LadyMilonguera @ A fun siphon ...

    December 18, 2012

    With Nutella, success is guaranteed!

  2. Reply


    December 18, 2012

    with nutella, yum yum! I prick the recipe for the homemade whipped cream!;)

  3. Reply

    Sandrine | Strawberry Basil

    December 18, 2012

    Here it is Italian meringue. I tested the French meringue once and the result was less good, so I can only advise you to try ...
    Very pretty these macaroons!
    Good night

  4. Reply


    December 19, 2012

    Ahh macaroons :) what are they beautiful yours :) and then the nutella, you are sure to win with ^^ kisses

  5. Reply


    December 19, 2012

    they are superb =)

  6. Reply


    December 20, 2012

    Superb Nutella macaroons !!! Refined but delicious, they are irresistible !!! Thank you for sharing!!!

  7. Reply


    December 20, 2012

    very classy, ​​the little lines on it, I like it a lot, it dresses the macaroon.
    Say, are you going to make logs for us? I would be curious to see your creativity for Christmas desserts :-)

  8. Reply


    December 21, 2012

    Oh la la, they look so greedy these macaroons !!

  9. Reply


    December 22, 2012

    Very pretty these macaroons. I am sure they are also very good!

  10. Reply

    baby doll

    December 27, 2012

    they are superb and very tasty! I love!! ^^
    good night. kisses

  11. Reply


    December 29, 2012

    They are super pretty! I will eat one well ^^

  12. Reply

    pizza directory

    28th January 2013

    Macaroon and nutella! How to combine two essential flavors!

    You must have made a box with such a recipe;)

  13. Reply

    Lili cocci

    13th May 2014

    Weekend workshop. Me who was looking to make a lighter ganache. Let's test the Nutella yum whipped cream !!!
    A suivre

  14. Reply

    Aline - Inspired and Created

    25th October, 2015

    Your macaroons look as delicious as each other, yum!
    PS: I just registered on the Feeriecake shop with your sponsorship email! ;)

  15. Reply


    3th May 2023

    Thank you for this recipe ! They are really timeless and very well explained, we love your advice!

    • Reply

      Lilie bakery

      8th May 2023

      Thank you very much Tristan! See you soon :)