My ideal Mother’s Day is pretty simple.  Wake up no earlier than 7 am (because, let’s be real, the kids have no idea what day it is so 7 would be optimistic), simple breakfast in bed followed by lots of family snuggles, and hopefully some time to play in the kitchen.  This weekend my wish was granted and then some.  Ben completely surprised me with a Professional Series KitchenAid Mixer and I couldn’t wait to test it out.  I thought briefly about what recipe would be the right one to break in the mixer, and it didn’t take me more than a few minutes to settle on macarons.  I’d been having macaron yearnings lately anyway, and since the first time I ever made macarons was two years ago on Mother’s Day, it seemed like a fitting choice.  It also didn’t take me long to decide on a flavor combination.  I’ve been all about Nutella these days and when hazelnut Nutella macarons crossed my mind, there was no turning back.

I decided to take a chance and try a new macaron recipe, which in the past has always ended in complete disaster.  However, I will grudgingly say that this recipe was so good, it will now be my go-to macaron base.  (Unfortunately there was a typo in the book so I had to go with some guesswork and my instincts, but worked perfectly in the end.)  Each time I make macarons I learn something new and this time I realized that the sheet on the lower level always looks nicer.  The shells still have the proper shape and height but don’t brown as the ones on top often do.  From now on I think I’ll be baking both sheets in the lower half of the oven.    The texture of the cookies was absolutely perfect – moist and slightly chewy inside with a delicate crisp exterior.  Take those lovely macaron shells, sandwich with a rich, silky Nutella buttercream and you’ve got a pretty fabulous little sandwich cookie.  These were worthy of hoarding for just us, something I rarely do with my baked goods – a sure sign of a good thing.

For the basic concepts of macaron making, see this post with some step-by-step photos.


For the cookies:
6 oz. slivered or blanched almonds
1½ oz. chopped hazelnuts
10 oz. confectioners’ sugar
3 large egg whites
1½ tsp. cream of tartar

For the filling:
¾ cup (12 tbsp.) unsalted butter, at room temperature
6 tbsp. Nutella
¾ cup confectioners’ sugar, sifted
Pinch of coarse salt


  • 01

    Line two baking sheets with silicone baking mats or parchment paper.  Have a pastry bag fitted with a large round tip ready (I use Ateco #809).  In the bowl of a food processor, combine the almonds and hazelnuts.  Pulse until mostly well ground.  Add the confectioners’ sugar to the bowl and continue to process in brief pulses until the nuts are finely ground and the mixture is even.  Set aside.

  • 02

    In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and cream of tartar.  Whip on medium-high speed until stiff, glossy peaks form, about 3-4 minutes.  Add about one third of the ground nut mixture to the bowl with the egg whites and fold in gently with a spatula.  Fold in the remaining nut mixture in two additions, just until the ingredients are combined and no lumps or streaks remain.  The batter will be fairly thick.  Transfer the mixture to the pastry bag.  Pipe 1-inch circles, about ½-inch thick, onto the prepared baking sheets spacing them about 1 inch apart.  (They will spread slightly after piping but don’t worry.)  Allow the cookies to rest at room temperature uncovered for 2 hours.  (This step helps the cookies develop the delicate exterior crust and “foot” on the bottom.)

  • 03

    Preheat the oven to 300˚ F and set oven racks in the the lower half of the oven.  Bake, rotating the pans halfway through baking, until the macarons appear set but are not browned, about 12-14 minutes.  Let cool.  (To ensure adequate drying of the cookies, I like to shut off the oven at the end of baking, prop the door open slightly with a wooden spoon, and let the shells cool slowly in the oven.)  Once the cookies are cool, carefully remove them from the baking mats and transfer to a wire rack, matching them up in pairs by size.

  • 04

    To make the filling, combine the butter and nutella in the bowl of an electric mixer fitted with the paddle attachment.  Beat on medium-high speed until smooth, about 1-2 minutes.  Blend in the confectioners’ sugar and salt, then beat on high speed until light and fluffy, 2-3 minutes more.

  • 05

    Pipe a small dollop of the nutella mixture onto the flat side of one cookie of each pair.  Sandwich together with the remaining cookie, pushing the filling to the edges.  Store in an airtight container.


  • Susan in England

    Those look fantastic- I love nutella!! I will definitely be making these over the weekend!!

  • Katrina @ Warm Vanilla Sugar

    These are beautiful!

  • RikiTikiTembo

    Its time for me to learn to make these babies – everytime I see them my mouth waters. Its one thing I need to kick off my bucket list:) Im not surprised there was a typo in the book – I have the first edition and its got lots of them – so much so Im afraid to cook from it.

  • Brenna J

    I am totally intimidated by macaroons, but this might be the recipe to help me over that!! I absolutely LOVE Nutella, and these look so delicious!!

  • These babies looks delicious!
    I’ve only made macaroons once before and I can’t say it was a big success so I got a bit discouraged. But looking at this recipe I am thinking that maybe I should try again.

  • annieseats

    I know, and this was actually the second version which was supposed to be corrected! This was the first thing I tried and of course, it had a typo.

  • I love hazelnut macarons more than any other flavor. They look really great, and with nutella they just can´t get any better!

  • Jtsantacruz

    I was hoping to get a gander at your new mixer! Whatcha gonna do with the old one (wink)??

  • UrbanWife

    Beautiful presentation! I have yet to conquer my macaron baking fears. :)

  • annieseats

    Oh, I’m keeping it. Holiday baking and large orders will be much, much easier with two mixers!

  • Ben wins hubbie of the year! You totally deserved that wonderful kitchenaid; you are such an awesome mommy. I love these macarons; nothing beats nutella!!

  • Susannah Perry

    Question… I use almond meal in my macarons instead of grinding the blanched almonds each time (lazy… I know… but for the most part I don’t have trouble with it). Do you think that the weight of the almond meal would be the same (6 ounces?)

  • Beautiful! :)

    My mom and I bought my sister a Kitchen Aid mixer for her wedding shower last weekend. My sister was excited, but apprehensive about trying it out. She’s never really baked before. I pointed her to your blog and now she is so excited to try out her new machine! :) She has a list of about 50 recipes she now wants to try! *hehe*

  • Macarons are on my to make list for the coming year if I find the time and patience. Love this flavor combo and the colors while neutral are so pretty!

  • pat1645

    Those sound divine!

  • Emily B.

    I am taking a class to conquer my macaron fear next weekend… and I do believe these will be the first ones I make on my own! They look amazing!

  • Anglindent

    Hi Annie,
    I’ve been working up my courage to tackle macarons. I know that once I start making them I won’t stop until I get them right. I’ve read (what seems like) hundreds of recipes and can’t seem to choose one to start with. As I mentioned before, you never point me in the wrong direction so I’m thinking I will start with this recipe. If I didn’t want to make hazelnut macarons but still wanted to use this recipe, would I just increase the almonds by 1.5 oz? (don’t know if that logic even makes sense!).
    Thanks Annie!

  • Natalie Sedlmayr

    hi; my name is Natalie , i’m live in Brazil and i’ve been trying to make macarons for a long time… if it is possible can you record a video for me making this cookies?? Because it is so hard to do.. hahha :(



  • annieseats

    No, I don’t do video posts, sorry. Just like any recipe, just follow the directions and the pics and you’ll be fine! Enjoy :)

  • annieseats

    Yep, that’s right! Just keep the total weight of nuts the same but you can use all almonds for a basic macaron. Enjoy!

  • annieseats

    I find that freshly ground almonds produce better results, and the Miette book says the same thing. That’s just been my experience.

  • What a wonderful cookie!!! Yum!!

  • Oh man, all of my favorite flavors! These are beautiful.

  • I have never had a macaron. I sure do love me some hazelnut and nutella though so, I think I’m going to have to give them a go. These look delicious!

  • So pretty and the flavour tips over the edge with the nutella. Mmmmmmmm :P

  • Beautiful photos! What a great way to spend your Mother’s Day!

  • Bettyshower

    The recipe says to rotate the 2 sheets halfway through baking, so what do you mean when you say the bottom ones look nicer? Do you mean the ones that move from top to bottom halfway through?

  • annieseats

    I always rotate both front to back and top to bottom (when there are two pans of something). Hope that helps.

  • Anglindent

    Thanks! I’m ready to give them a whirl.

  • Jenn V

    For this recipe, do the egg whites need to sit out for 12+ hours?

  • annieseats

    Nope, no aging required here.

  • now that’s my kinda macaroon.

  • Gwyn Moseley

    I have been wanting to try a recipe like this since I decided to tackle Macarons and haven’t gotten around to it…thank you for the inspiration!!

  • Tianna <

    are trying to melt my brain?????!!!!!!!!!
    the pics of food on here are rickrolling!
    God Bless U!

  • Katrina

    Hi Annie my name is Katrina I’m from perth, western australia. I made these today in preparation for my engagement party next mon and they were lumpy not smooth. They didnt get feet either. What do you think i did wrong?

  • Andrea

    Thanks for posting this recipe! I tried making these, and while they tasted delicious, I couldn’t get glossy peaks of meringue to form after whipping my egg whites (it was very humid out though, so that may have contributed to the problem), and then when I mixed in the nut/confectioner sugar, the resulting mixture was so thick that I couldn’t achieve the right texture (ie the mixture wouldn’t ribbon from the spatula). Are these macarons still supposed to ribbon from the spatula before piping them out?

  • annieseats

    I found this batter to be just slightly too thick to ribbon, and it made for much nicer macs than I have made in the past. Hope that helps!

  • annieseats

    Hi Katrina. Unfortunately it’s hard to know what might have gone wrong since I wasn’t there to see the process. If they were lumpy, it sounds like they weren’t adequately mixed. Hope you have better luck next time!

  • Sweetandsassy Lj7

    Hi Annie :) When you say lower part of the oven did you mean like the 3rd rack and lower?

  • annieseats

    Well ovens can have different numbers of racks so I just mean in the lower half of the oven. Hope that helps :)

  • Angela

    I’ve been wanting to try making macarons but have been a little intimidated. I am a Nutella fan so I think this recipe has peaked my interest enough to make me want to dive in for the challenge.

    Have you ever made Nutella buttercream? I saw this recipe and was thinking of giving that a try too:

  • annieseats

    This filling would be classified as Nutella buttercream, so yes :)

  • Angela

    Oops! Sorry I left out a word. I meant to ask if you have tried Nutella buttercream brownies.

  • annieseats

    No, not yet but they sound awesome!

  • Carina

    Hi Annie,

    Is it possible for me to cut down the sugar? Would it affect the texture of the cookie?

    Thanks in advance!

  • annieseats

    Yes, they would likely not turn out. Macarons are extremely sensitive and the measurements should be exact.

  • Sarah

    I tried this recipe with my friend yesterday. It was our first attempt at macarons. They were a success! They did end up a little flat and misshapen, which was probably caused by our lack of a pastry bag and tip, but they tasted great! I will definitely make these again!

  • Courtney

    Will the feet form before the pans go in the oven? I think I may have mixed the egg whites too long. I was looking at the pictures you posted of the chocolate Macarons that you made to gauge what the egg whites should look like. It took much longer theban 3 to 4 minutes to get them to that shiny stiff peak stage. Thanks

  • annieseats

    The feet should form after baking.

  • Sarah

    I had the same problem too! My batter was really thick and would not flow. It was more of a paste :(

  • Jen

    I was wondering if you remember where you got the boxes from? I’ve checked places like bakeitpretty and layercakeshop, but haven’t found any.

  • annieseats

    Possibly Paper Source, but if that’s not right then I’m not sure. It was quite a long time ago, I’m sorry!

  • brp box shop has a ton of nice boxes for macarons.

  • Layla

    these didn’t work for me, so i decided to cut myself. I shall be comitting suicide in 3 hours, because these macaroons tasted horrible.

    HAHAHAHAHAHAHAHAHAH JUST KIDDING (: these were epic, thanks so much xo

  • sandykoo

    hi, i have a microwave oven instead, do you think it works with the oven setting but just that during the baking process it keeps on turning.

  • annieseats

    I really don’t think that would work for macarons. They are finicky cookies as it is, and they need to be properly baked. Sorry!