Macarons with Nutella Filling



  • 1 1/4 cup icing sugar
  • 1 tsp icing sugar
  • 3/4 cup ground almonds
  • 6 tsp fresh egg whites
  • a pinch of salt
  • 1/4 granulated sugar

Nutella Filling:

  • 3/4 cup margarine
  • 1/2 cup Nutella
  • a pinch of salt
  • 3/4 cup icing sugar


  1. For macarons, sift almonds and the 1 tsp icing sugar, then whisk to combine. Leave aside.
  2. In a mixing bowl, combine egg whites with salt. Whip eggs on medium speed until foamy. Slowly add sugar and beat on high until it forms a glossy peak. Fold in the dry ingredients. Add food colouring of choice.
  3. Place mixture into a piping bag, hold the tip at a 45° angle and pull away when piping so not to leave a peak. Pipe 1″ circles, each 2″ apart. Tap the flat sheet to flatten mixture and help remove air bubbles. Leave for 30 minutes to form a skin.
  4. Preheat oven at 170°C. Lower to 160°C when putting the macarons in. Bake for 15 minutes.
  5. For filling, cream margarine, Nutella and salt until smooth. Mix in icing sugar on high speed until light and fluffy.
  6. Pipe the filling into circles on the macarons, leaving a space around the edges. Press two halves together, in which the filling has room to spread. The recipe yields 14 complete cookies.

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