Individual Christmas Macarons with Nutella and Chocolate Ganache
Individual Christmas Macarons with Nutella and Chocolate Ganache is a medium French recipe that serves 12. 250 calories per serving. Recipe by Hervé Cuisine on YouTube.
Prep: 1 hr 12 min | Cook: 23 min | Total: 1 hr 50 min
Cost: $9.70 total, $0.81 per serving
Ingredients
- 3 unités Egg whites (at room temperature)
- 30 g Granulated sugar (for whipping the egg whites)
- 110 g Powdered sugar (100 g for the batter, 10 g for the final decoration)
- 50 g Almond flour (sift before use)
- 50 g Hazelnut flour (sift, ideally lightly toasted)
- 100 ml Heavy cream (to heat)
- 20 g Mascarpone (to make the ganache richer)
- 150 g Dark chocolate (70% cocoa) or milk chocolate (break into pieces)
- 30 g Nutella (for the center)
- 20 g Toasted hazelnuts (coarsely chopped for decoration)
- 1 plaquette Parchment paper (for the baking sheet)
Instructions
Prepare the chocolate ganache
Heat the heavy cream with the mascarpone in a saucepan until it lightly boils, then immediately pour over the broken chocolate pieces. Let rest for 2 minutes, then stir until a smooth texture is achieved.
Time: PT5M
Temperature: 90°C
Cool the ganache
Transfer the ganache to a bowl, cover with plastic wrap touching the surface and place in the refrigerator for 30 minutes until it thickens.
Time: PT30M
Sift the powders
Combine the almond flour, hazelnut flour and powdered sugar in a bowl. Sift the mixture twice to obtain a very fine powder.
Time: PT5M
Whip the egg whites
In a clean bowl, whisk the egg whites on medium speed. When they begin to foam, gradually add the granulated sugar while continuing to whisk until stiff, glossy peaks form.
Time: PT10M
Fold the powders into the whites
Add half of the powder mixture to the whites in three additions, lifting the batter with a spatula. Repeat with the remaining powders until a smooth consistency forms a ribbon when the spatula is lifted.
Time: PT5M
Fill the piping bag
Transfer the macaron batter into a piping bag fitted with a 1 cm round tip.
Time: PT2M
Pipe the shells
On a baking sheet lined with parchment paper, place small circles of batter about 3 cm in diameter, spacing them apart. Leave a slight indentation in the center for later filling.
Time: PT5M
Bake the shells
Bake the shells in the preheated oven at 140°C for 18 minutes. The shells should be firm to the touch but still slightly soft inside.
Time: PT18M
Temperature: 140°C
Cool the shells
Remove the sheet from the oven and let the shells cool completely on the rack before handling.
Time: PT10M
Aerate the ganache
Once the ganache is well chilled, whisk it on low speed in the stand mixer for 5 minutes until it becomes fluffy and light.
Time: PT5M
Fill the piping bags
Divide the aerated ganache into two bags: one with the ganache and the other with the Nutella. Use a small tip for the Nutella to create a heart in the center of the shells.
Time: PT2M
Assemble the macarons
On each shell half, place a ring of ganache around the edge, add a small spoonful of Nutella in the center, sprinkle with crushed toasted hazelnuts, then top with the second shell half. Lightly dust with powdered sugar for finishing.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 4 g
- Carbohydrates
- 30 g
- Fat
- 15 g
- Fiber
- 2 g
Dietary info: Vegetarian, Contains tree nuts, Contains dairy products, low-calorie
Allergens: eggs, almonds, hazelnuts, milk, gluten (not present, but check for cross‑contamination)
Ingredient Substitutions
- Instead of Egg whites: Pasteurized egg whites
- Instead of Granulated sugar: caster sugar
- Instead of Powdered sugar: very finely sifted granulated sugar
- Instead of Almond flour: almond meal
- Instead of Hazelnut flour: hazelnut meal
- Instead of Heavy cream: whipping cream
- Instead of Mascarpone: 0% fat cream cheese
- Instead of Dark chocolate (70% cocoa) or milk chocolate: white chocolate, baking chocolate
- Instead of Nutella: homemade hazelnut spread
- Instead of Toasted hazelnuts: sliced almonds, crushed pistachios
- Instead of Parchment paper: silicone mat
Equipment Needed
- Saucepan
- Bowl for the egg whites
- Electric whisk or stand mixer
- Silicone spatula
- Piping bag with smooth tip
- Baking sheet
- Parchment paper
- Cooling rack
- Kitchen thermometer (optional) (optional)
- Kitchen scale
- Oven
- Kitchen gloves
Critical Steps — Do Not Skip
- Fold the powders into the whites without over‑mixing to maintain the proper consistency.
- Precise baking at 140°C for 18 minutes to prevent the shells from cracking.
- Aerate the ganache properly to achieve a light texture.
Chef Tips from the Video
- Lightly toast the hazelnuts before crushing to intensify the flavor.
- Sift the powders three times for an ultra‑fine texture.
- Use egg whites at room temperature for better volume.
Troubleshooting
The shells are cracked or detach after baking
Check that the batter has the correct consistency (ribbon) and avoid over‑mixing. Keep the baking temperature and do not open the oven during baking.
The ganache is too thick and does not pipe
Let the ganache sit at room temperature for a few minutes then whisk on medium speed to lighten it. If needed, add a teaspoon of heavy cream.
The Nutella center leaks between the shells
Use a small amount of Nutella and warm it slightly to make it more fluid but not liquid. Apply a thin layer in the center.
Storage
Refrigerator: Store the assembled macarons in an airtight container in the refrigerator for up to 2 days.
Freezer: Unassembled shells freeze for 1 month; assembled macarons keep for 1 month in the freezer, thaw in the refrigerator before serving.
Room temperature: Consume the same day, otherwise keep refrigerated.
Make-Ahead Tips
- Prepare the ganache the day before and store it in the refrigerator.
- Bake the shells ahead of time and keep them in an airtight box at room temperature.
- Toasted hazelnuts can be prepared several days ahead.
Last updated: August 20, 2026
