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 recipe!
Macarons are one of my favorite things to make, but they are definitely tricky. 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!
If you want to make more delicious french macarons check out my Red Velvet Macarons, Matcha Macarons, or Brown Butter Macarons.
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Why You'll Love This Recipe
- Coffee and Nutella is the perfect flavor combination. The bitterness of the coffee complements the sweetness of the Nutella so well.
- The textural difference between the crunchy exterior and the soft, chewy interior with the Nutella macaron filling makes for a perfect bite.
- Macarons are so beautiful! They are visually appealing and perfectly aesthetic all on their own, but the speckles of coffee makes them even more so. These Birthday Cake Macarons have sprinkles that make them even more beautiful!
- Macarons will impress anyone! They are my favorite pastry to break out when I want to impress a crowd. White Chocolate Raspberry Macarons are another macaron recipe that will impress!
Ingredients
Ingredients Notes
- Instant Coffee Granules will give the macaron shells flavor without adding any extra liquid that could affect the texture.
- Be sure that you are using almond flour and not almond meal.
- Having your egg whites at room temperature will make it easier to whip them.
- Just plain old Nutella makes the perfect french macaron filling.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- If you want more chocolate flavor you could make a nutella ganache recipe to use as the filling.
- Add cocoa powder to the macaron shell to create a chocolate macaron.
- The egg white can be replaced with aquafaba to make these macarons vegan. The proportions will not be the same.
- There are endless variations for macarons and you can find a lot of them in my macaron recipes!
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-By-Step Instructions
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. 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.
STEP 11: Transfer the Nutella to a piping bag fitted with a piping tip.
STEP 12: Pipe your desired amount of Nutella on the inside of one macaron shell. Place another macaron shell on top.
STEP 13: Repeat with remaining macarons.
Expert Baking Tips
- 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.
Recipe FAQs
In order to make french macarons, you have to do a process called macaronage. This is where you fold the wet and dry ingredients together in order to achieve a smooth, shiny, and flowing mixture. A good way to tell if you have done the macaronage stage correctly is if you can hold up the spatula and draw a figure 8 with the mixture without it breaking off.
For sure! I make macarons ahead of time pretty often and they always still taste amazing. If I am making 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. These Coffee Nutella Macarons are no exception
Room Temperature: Macarons can be stored in an airtight container at room temperature for up to three days. I wouldn't recommend this, though, because they can become stale quickly.
Refrigerator: If stored correctly in an airtight container Coffee Nutella Macarons will last up to 1 week in the fridge.
Freezer: Macarons freeze and thaw extremely well and can be frozen in an air-tight container for up to two months.
More Recipes You'll Love
If you tried these Coffee Nutella Macarons or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I so appreciate hearing from you!
Recipe
Coffee Nutella Macarons
Ingredients
For 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
Instructions
For Macarons:
- 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.
Notes
- The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.
- 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.
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