Coffee Nutella Macarons have a classic french macaron shell that has been flavored with instant coffee and filled with Nutella. The coffee, chocolate, and hazelnut flavors play together so well and create an irresistible macaron!
I have always been kind of neutral about Nutella. It's not something that I seek out or keep in my house, but I don't turn my nose up at it either. I wanted to make a Nutella macaron because I know people love it and I want to please my people! But, y'all, I think these macs might have turned me into a Nutella lover.
I paired the Nutella with coffee to elevate the chocolate flavor and maaaaaan did it work! I'll be serving (and eating) Coffee Nutella Macarons until I die!
The shell is flavored with instant coffee granules. If you were to use brewed coffee it would add too much liquid to the shells and they wouldn't bake correctly. If you used coffee beans there would be chunks in your shells. The coffee granules work perfectly because they start to dissolve into the french meringue and give you a beautiful coffee-colored macaron. You can also easily adjust the amount of instant coffee you add to bump up the coffee flavor or tone it down.
Macarons are one of my favorite things to make, but they are definitely tricky. They have a mind of their own and one wrong step in the recipe can totally change the end result. BUT they are also so fun to make, a major win when you get them right, and delicious no matter how they end up looking.
That being said, it is so possible to master macarons. I compiled a Step-by-Step Macaron post with all of my best tips and tricks for making the best macarons possible. It has all of the steps and tools that I use every time I make macarons and I can promise you it will get you closer to being a macaron master!
Ingredients for Coffee Nutella Macarons:
Ingredients for french macaron shell:
- Almond Flour. Be sure that you are using almond flour and not almond meal.
- Powdered Sugar. This will aid in the flavor and structure of the finished macarons.
- Instant Coffee Granules. These will give the macarons the most flavor while affecting the texture of the shells the least.
- Egg Whites. Having your egg whites at room temperature will make it easier to whip them.
- Granulated Sugar. Sugar will give structure to the beaten egg whites.
Ingredients for Nutella Filling:
- Nutella. Just plain old Nutella makes the perfect french macaron filling.
- If possible, make your macarons on a less humid day. You will need to rest the macarons for longer and they might not turn out as well on a humid day.
- Don’t over-mix the batter. You only need to macaronage until you can make a figure 8 with the batter. If you over-mix the macarons will spread too much.
- Wipe the bowl down with vinegar before adding the egg whites to whip. Even a speck of leftover dish soap or fat (egg yolk, butter, etc.) will inhibit the egg whites from whipping up properly.
- Let the macarons rest before eating. Macarons are best when they have matured for 12 or so hours. So after you fill the macarons, let them rest overnight for the best flavor.
How to make Coffee Nutella Macarons
Coffee French Macarons
STEP 1: Line a cookie sheet with a silicone mat or parchment paper.
STEP 2: In a food processor add the powdered sugar, almond flour, and instant coffee and pulse until fully combined and rid of lumps. Sift the dry ingredients into a large bowl. If you don’t have a food processor you can just sift the ingredients together.
STEP 3: In a medium bowl, prepare the french meringue. Beat the egg whites on low speed until they get frothy. Add one drop of food coloring at this point, if desired. Increase the speed and slowly add the sugar. Beat until stiff peaks form.
STEP 4: Add the french meringue into the dry ingredients and begin to gently fold with a silicone spatula. This process is called macaronage. You will know the batter is ready when the ingredients are fully combined and not streaky. You should be able to hold the spatula above the bowl and draw a figure 8 smoothly without the batter breaking off. Transfer the batter to a piping bag fitted with a piping tip. Pipe 1-inch disks onto the prepared cookie sheet.
STEP 5: Firmly tap the cookie sheet onto the counter 3 or 4 times to bring any air bubbles to the surface. Use a toothpick to pop any remaining air bubbles.
STEP 6: Let the french macarons rest for an hour. There needs to be a dry layer on the top. You should be able to run your finger over the top without any transferring to your finger.
STEP 7: Preheat the oven to 280 degrees (F). This is the temperature that I have found works well for my oven, but you may need to play around with the temperature.
STEP 8: Place the macarons on the middle rack of the oven and bake for 5 minutes, rotate the cookie sheet, bake for another 5 minutes, and rotate the cookie sheet again, bake for 5 minutes. 15 minutes in total.
STEP 9: Remove from the oven and allow to cool completely. They should peel off the mat easily.
STEP 10: When the macarons are cooled peel them off of the mat and match each shell to another that is the same size.
How to Assemble Coffee Nutella Macarons
STEP 1: Transfer the Nutella to a piping bag fitted with a piping tip.
STEP 2: Pipe your desired amount of Nutella on the inside of one macaron shell. Place another macaron shell on top.
STEP 3: Repeat with remaining macarons.
Can I make macarons ahead of time?
For sure! I make macarons ahead of time pretty often and they always still taste amazing. If I am making french macarons more than a day before I want to serve them I freeze them. They will freeze well for about two weeks. Just pull them out of the freezer about an hour before you are ready to serve them and they will thaw out perfectly.
More Macaron Recipes
- Orange Blossom Macarons- these delicately flavored orange blossom macarons are filled with a raspberry rose jam.
- Tiramisu Macarons- vanilla coffee-flavored macaron shells filled with a tiramisu filling.
- Margarita Macarons- Classic french macarons sprinkled with sea salt and filled with tequila lime buttercream.
- Mimosa Macarons- The macaron shells are flavored with orange zest and filled with champagne buttercream.
More Macaron Recipes from Kitchen 335
- Red White and Blue Macarons- These patriotic macarons are colored red and blue and filled with vanilla buttercream.
- Earl Grey Macarons- Classic french macaron shells flavored with Earl Grey tea and filled with honey buttercream.
- Birthday Cake Macarons- Macaron shells topped with sprinkled and filled with cake batter buttercream.
- Chocolate Ganache Macarons- Classic french macaron shells that have been dusted with cocoa powder and filled with a silky chocolate ganache.
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Recipe originally posted June 2020.
Coffee Nutella Macarons
- 3 large (100 grams) egg whites
- ¼ cup (50 grams) granulated sugar
- 1 ⅔ cup (200 grams) powdered sugar
- 1 cup (110 grams) almond flour
- 2 teaspoons instant coffee
- ¼ cup Nutella
- Line a cookie sheet with a silicone mat or you can use parchment paper if you don't have one.
- Using a food processor, pulse the powdered sugar, almond flour, and instant coffee until fully combined and rid of lumps. Sift the combined dry ingredients into a large bowl. If you do not have a food processor you can just sift.
- In a medium bowl, prepare the french meringue. Beat the egg whites on low speed with a hand mixer until they get frothy. Increase the speed and slowly add the sugar. Beat until stiff peaks form. If you want to add any food coloring, do it now, but use it sparingly or you will make the meringue too liquidy.
- Add the french meringue into the dry ingredients and begin to gently fold. The batter should be fully combined and not streaky. When you are able to make a figure 8 with the batter in one motion, the batter is ready. If it is too runny it has been over-mixed.
- Transfer the batter to a piping bag fitted with a piping tip. Pipe 1-inch disks on to the silicone mat.
- Tap the cookie sheet on the countertop 3 or 4 times to get rid of any air bubbles. Use a toothpick to pop any remaining air bubbles.
- Allow the macarons to rest for an hour or until the tops of the macarons have dried. You will be able to gently run your finger over them without anything getting on your finger.
- Preheat the oven to 260 degrees (F).
- Place the macarons on the middle rack of the oven and bake for 5 minutes, rotate the cookie sheet and bake for another 5 minutes, rotate the pan one last time and bake for 5 minutes. 15 minutes in total.
- Remove from the oven and allow to cool completely on the cookie sheet.
- If the macarons were baked correctly they should easily peel off of the silicone mat.
- Once cooled, match each cookie up with a similarly sized cookie.
- Transfer the Nutella to a piping bag and pipe your desired amount onto the inside of one macaron shell. Sandwich the other shell on top.
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