Macarons craquelés noisette-chocolat
Prep time
Cook time
Total time
A crunchy, chewey bite sized cookie made with hazelnuts and chocolate and filled with Nutella!
Recipe type: Dessert
Serves: makes 9 cookies
  • 105 g ground hazelnuts
  • 150 g granulated sugar
  • 10 g cocoa powder
  • 60 g egg whites
  • 4 tablespoons Nutella
  • approx 2 tablespoons icing sugar
  1. Pre-heat oven to 320˚F.
  2. Prepare a cookie tray with a sheet of parchment paper or silicone baking mat.
  3. In a metal or glass bowl, combine all ingredients except the Nutella and icing sugar and mix until it turns into a paste.
  4. Place the bowl over a saucepan of boiling water (make sure the bottom of the bowl does not touch the water) and cook until the paste turns slightly liquid, about 7 minutes. If you insert a candy thermometer, it should read about 90˚F.
  5. Separate 2 generous tablespoons of the mix, place in a small dish with the Nutella and mix well. Keep this at room temperature.
  6. Place the rest of the mixture into a piping bag fitted with a plain piping tip (Ateco 803) and pipe small rounds of the mixture onto the cookie tray.
  7. Moisten a paper towel and smooth the tops of the rounds so they are shiny. This will help them stay shiny as they bake.
  8. Sprinkle icing sugar over the tops and bake for 15 minutes.
  9. Remove from the oven and cool completely before sandwiching like halves with the Nutella/ batter mixture. It should only be a small amount of filling (i.e. not like French macarons - you should not see the filling at all).
  10. Refrigerate for 2 hours then bring to room temperature for about 15 minutes before you eat them.
Recipe by eat. live. travel. write. at