Nutella cream macarons

If you have been at least once to France you will certainly know about, or even have tasted, the famous macarons - deliciously fragrant and refined biscuit confections, beautiful to look at, made from meringue and – in today’s recipe – filled with a delicate Nutella cream. Do try: you'll see how easy it is to make them, and how satisfying it can be both for you and your guests. With macarons you can have fun with the decoration: they can be garnished according to your favourite colours: yellow, pink, blue ….. just as you like. Also the filling can be varied as you please: chocolate, Nutella, creamed pistachio.... The macarons are fashionable biscuits just at the moment, cited in many TV programmes, films and magazines. What are you waiting for? Let’s make some of these amazing biscuits ourselves, follow the step-by-step recipe and accompanying images that our chef has prepared for us, and it will be a breeze!


  • almond flour 215 grams
  • icing sugar 350 grams
  • plain flour 30 grams
  • egg white 190g of egg white
  • sugar 90 grams
  • mascarpone 200 grams
  • nutella 3 tablespoons of Nutella
  • whipping cream 150ml of whipped cream

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20 minutes Total time
7 minutes Active time
Serves 6 persons
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Make the macarons. Sift the normal flour with the powdered sugar and almond flour. Beat the egg whites with the sugar until the mixture is very firm. Mix the egg whites with the flours by folding in by hand from the bottom upwards. Shape into balls with a pastry bag on baking sheets lined with baking parchment. Preheat oven to 180°C, then lower the temperature to 160°C and bake for about 6/7 minutes. Let them cool then remove them from the baking tray. Now prepare the creamy filling. Mix the Nutella and mascarpone, add a tablespoon of whipped cream, and mix together. Then add the remaining whipped cream and mix gently from top to bottom but without overdoing it. Fill the macarons with the creamy mixture, using two biscuits pushed together, decorate as you wish with coloured sugar, and serve.

The macarons can be kept in a tin box or in glass container for up to 2-3 days. If you don’t have any ground almonds to hand you can use normal almonds and grind them in a food processor. Also, you shouldn’t use eggs that have been left in the fridge for a long time.
The term ‘Macarons’ (not to be confused with Macaroons) are derived from the Italian dialect word ‘maccarone’. They were considered a confection of the elite, consumed in the most fashionable and exclusive Parisian salons. The story goes that this biscuit is of Italian origin and was imported to France by Catherine de Medici.

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