Chocolate Hazelnut Macarons

Chocolate Hazelnut Macarons |
Crispy, chewy and gluten-free – Chocolate Hazelnut Macarons are a delicious way to enjoy the taste of your favorite spread in a fancy cookie! 
Chocolate Hazelnut Macarons from The Girl In The Little Red Kitchen

Happy Easter and Passover! If you know the #SundaySupper family then you know it’s difficult to let a holiday pass without us celebrating it!

With the opportunity to create something for both holidays today, I decided to go back to my beloved macaron.  Now on Passover, we have a tendency to eat the version spelled with two “oo” and that contains coconut.  If you know me, then you know I don’t go for that.

What I never understood was why don’t we eat the French version? Macarons are gluten-free being made with nut flours and as long as the confectioners sugar doesn’t contain corn starch you are good to go.  Plus, let’s be honest, this version is prettier and tastier.

Chocolate Hazelnut Macarons from The Girl In The Little Red Kitchen

This version is slightly different than what you normally see from me.  Instead of almond meal as the cookie base, it’s made with hazelnut flour.  The cookies have a lovely speckled appearance from the hazelnut skins ground with the nuts and what goes better with hazelnut than chocolate?

Since I changed out the flour in my macarons, I decided it was a good time to revisit my technique.  While my last few batches have tasted great getting there has been an untold challenge.  Something just wasn’t going right between the mixing of the batter and piping.  It was too loose, resulting in funky shaped shells.

So I read and read and read. Seems like somewhere down the line I decided to revise things and put my egg whites into my dry ingredients instead of the other way around. Can we say whoops? A little switch and perfection!

Chocolate Hazelnut Macarons from The Girl In The Little Red Kitchen

Whether you make these for Passover, Easter or just to enjoy for yourself – if you are a chocolate and hazelnut lover these macarons are for you! The hazelnut flavor is prominent and I think it might be my new favorite way to make macarons!

Chocolate Hazelnut Macarons #SundaySupper
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    For the macaron shells
  • 100 grams egg whites, room temperature
  • 30 grams granulated white sugar
  • 200 grams confectioners sugar
  • 120 grams hazelnut flour/meal (such as Bob's Red Mill)
  • For the filling:
  • 6 ounces bittersweet (6o% cacao) chocolate, chopped
  • 3 ounces heavy cream


  1. Line 3 cookies trays with parchment paper. Set aside
  2. In the bowl of your stand mixer fitted with the whisk attachment, whip the egg whites and granulated sugar on medium low speed until foamy (about 1-2 minutes). Increase the speed to medium and whip for another 1-2 minutes. At this point the egg whites will appear white, foamy and more air will be incorporated into them.
  3. Increase the speed again to high and continue to whip until stiff, dry peaks are formed - about 5-7 minutes.
  4. In your food processor, pulse the confectioners sugar and hazelnut flour about 10 times.
  5. Transfer to a sifter and sift the dry ingredients over the egg whites.
  6. Using a silicone spatula, fold in the dry ingredients, deflating the egg whites and rotating the bowl. As you fold and rotate, take the spatula with the egg whites and beat it against the side of the bowl.
  7. You want to fold about 40 to 50 times or until the batter looks like the texture of lava.
  8. Transfer the batter to a pipping bag with a round tip.
  9. Pipe the macarons at a 45 degree angle on the prepared baking sheet at your desired size.
  10. Once you are finished pipping, bang the baking sheets agains your counter to remove any air bubbles. Set aside for at least 1 hour to rest. You want the shells to form a skin on top.
  11. Heat the oven to 300 degrees F.
  12. Baking one tray at a time for 15 minutes, rotating the tray halfway through the baking time.
  13. While the macarons are resting make the filling: In a small saucepan over medium heat - heat the heavy cream until it just begins to simmer.
  14. Place the chocolate in a small bowl and pour the hot cream over it. Let sit for 30-45 seconds and then stir until the chocolate is completely melted.
  15. Let the ganache set up for at least an hour.
  16. Once the macarons are baked and cooled, flip half of them over and either spoon or pipe the chocolate ganache in the center of each macaron. Top and refrigerate for 24 hours to mature.
  17. Bring to room temperature before consuming.
Recipe Type: Cookies

Chocolate Hazelnut Macarons from The Girl In The Little Red Kitchen

Read on for more Easter and Passover recipe ideas from #SundaySupper contributors.



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58 thoughts on “Chocolate Hazelnut Macarons

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    1. Susan Palmer

      I wish I could but unfortunately when it comes to macarons measuring needs to be exact and I only weigh on a scale when I make these. Measurements tend to differ slightly each time you use cups and when one thing is off your macaron will fail. What I can do is next time I make them (which will be soon), I can switch to ounces and provide that for you.

      1. Auntiepatch

        Thanks – when I look at grams/ounces/cups on the internet the sites all give different answers. The schools didn’t teach metric when I was in school.

        1. Susan Palmer

          They didn’t teach us metric either. I use a digital scale. It’s a great tool in the kitchen to have if you don’t already own one (I’m guessing not?).

          1. Auntiepatch

            I have a scale but I’ve never used it. In fact I didn’t know it had grams on it! I’m going to try these macarons and use my scale! Thanks!

  8. Simone

    O those look gorgeous. And i love that you used hazelnut flour instead of almond flour. I don’t really make macarons very often and my technique is wonky to say the least.. I need more practice and these look perfect.

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  11. MealDiva

    I wish a had one of these right now with my morning coffee. I’ve always been terrified to make macaroons at home but you’ve inspired me — seriously — these looks amazing!

  12. Dionne Baldwin

    I’ve never even attempted macarons because they’ve always seemed so intimidating. We don’t have any bakeries that sell these anywhere close to my house so I will be forced to try these for myself. 🙂 Thank you so much for sharing this recipe!

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  14. Joanne

    I would NOT have guessed that mixing the dry into the wet instead of the wet into the dry would make such a difference! Huh. Learn something new every day.

    These look PERFECT. Thank you SO MUCH for donating them to my bake sale!!

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  21. Miri

    These look great. Since Passover is in two weeks, I would like to know if I can make it ahead of time, maybe freez it?
    Thanks and happy holiday:)

    1. Susan Palmer

      Hi Miri – thanks so much! You can absolutely bake macarons ahead of time. I don’t recommend freezing them filled though. I’ve only baked the shells and frozen them without a problem. If you want to do everything, they will stay fine in the refrigerator for 4-5 days.


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