Introduction
Want a chocolate hazelnut macaron with a delicate shell and a velvety centre? Make cocoa and hazelnut meringue shells, then sandwich them with LoveRaw® Hazelnut Cacao Spread "Choco Love". You’ll get the nutty, chocolatey combination without making a separate filling from scratch.
These shells use egg whites, so the finished macarons aren’t vegan, even though the suggested spread is plant-based. If you’re making a vegan batch, use a macaron shell recipe developed for an egg-free meringue rather than swapping ingredients in this one by eye.
Macarons ask for a little patience, particularly when you’re folding and drying the batter. Take your time, and keep the choc spread ready for the fun bit.
What Makes a Chocolate Hazelnut Macaron?
A macaron is a small sandwich made from two meringue-based shells and a filling. The shells should have a delicate outside and a softer, slightly chewy middle. They’re different from coconut macaroons, which have a coarser texture and aren’t usually sandwiched.
This version puts hazelnuts and cocoa in the shells, with chocolate hazelnut spread in the middle. That gives you flavour in every bite, rather than relying on the filling alone.
You don’t need the shells to look identical to enjoy them. A slightly wonky macaron with a generous choc centre is still a very good thing.
Chocolate Hazelnut Macaron Recipe
This recipe makes approximately 16 filled macarons. The number will depend on how large you pipe the shells.
Serves: 16, one macaron each
Prep time: 35 minutes, plus 30 minutes drying and cooling
Difficulty: Medium
Bake time: 18 to 20 minutes per tray
Ingredients
For the shells:
- 115g toasted, skinned hazelnuts
- 240g icing sugar, divided into two 120g portions
- 3 level tbsp cocoa powder
- 3 large egg whites, at room temperature
- A small pinch of fine salt
For the filling:
- About 80g Hazelnut Cacao Spread "Choco Love", or enough to fill the macarons
Method
- Line two baking trays with baking parchment. Fit a piping bag with a medium round nozzle.
- Put the hazelnuts, cocoa powder and one portion of icing sugar in a food processor. Process until fine, then sift into a bowl. Leave any large pieces of hazelnut behind.
- In a clean bowl, whisk the egg whites and salt with an electric whisk until they hold firm peaks.
- Add the remaining icing sugar gradually, whisking as you go. Continue until the meringue is glossy and holds firm peaks.
- Fold the hazelnut mixture into the meringue with a spatula. Stop when the mixture is combined and falls from the spatula in a thick ribbon. Don’t keep folding once it starts to flow.
- Transfer the mixture to the piping bag. Pipe about 32 rounds, roughly 5cm across, onto the prepared trays, leaving space between them.
- Tap each tray gently on the worktop to help release air bubbles. Leave the shells at room temperature for about 30 minutes, until their tops feel dry to a light touch.
- Meanwhile, heat the oven to 160°C conventional. Bake one tray at a time for 18 to 20 minutes, until the shells are set. Leave them on the tray to cool, then carefully peel them from the parchment.
- Match the cooled shells into pairs. Spread or pipe about a teaspoon of Choco Love onto the flat side of one shell, then gently sandwich it with its partner.
- Repeat with the remaining shells. Enjoy them once filled, or refrigerate them in an airtight container to let the filling soften the centres a little.
Getting the Shells Right
Start with a fine mixture
Big pieces of hazelnut can leave the shells looking bumpy and make the batter harder to pipe evenly. Processing the nuts with some icing sugar helps produce a finer mixture. Sifting catches the pieces that won’t blend in smoothly.
If you’re using a small processor, work in short bursts and check the texture as you go. You want a powdery mixture, not hazelnut paste.
Watch the meringue and the folding
A clean bowl and whisk give you a good start. Whisk until the egg whites hold firm peaks, then add the sugar gradually. The finished meringue should look glossy rather than dry and clumpy.
Once the dry ingredients go in, fold with a spatula instead of whisking. Scrape around the bowl and turn the mixture over itself, checking how it falls from the spatula. It should form a thick ribbon rather than sit in stiff lumps.
Overmixed batter can spread too much on the tray. If the mixture is already flowing freely, stop folding and get piping.
Give the piped shells time to dry
Resting gives the tops a chance to form a dry surface before baking. After around 30 minutes, lightly touch one shell. If batter sticks to your finger, give the tray a little longer.
Leave the trays somewhere undisturbed whilst they dry. This is a good moment to pair up serving plates, tidy the worktop or simply decide how generous you’re going to be with the spread.
Check the bake, not just the clock
Ovens vary, so treat the baking time as a guide. The shells should look set rather than wet on top. Let them cool before trying to remove them: warm shells are delicate and can stick or break when lifted too soon.
If a few crack, save them for tasting. They’ll still carry that cocoa and hazelnut flavour, even if they’re not the neatest pair on the plate.
Tip: Draw circles on the underside of the baking parchment if you’d like a piping guide. Turn the paper over so the batter doesn’t touch the markings.
Choosing and Adding the Filling
Choco Love is the straightforward option here. It brings the chocolate hazelnut flavour to the centre without another saucepan or mixing bowl.
The spread should be soft enough to pipe or spoon but thick enough to stay between the shells. If it feels very firm, let it sit at room temperature until easier to work with. If it’s too soft, a short chill can help before filling.
Start with a teaspoon on each shell and leave a little space around the edge. Press the second shell down gently so the filling reaches towards the sides without spilling out. You can always add a little more to the next pair.
For a different finish, try one of these:
- Extra hazelnut crunch: Press a few finely chopped toasted hazelnuts into the exposed edge of the filling.
- Chocolate drizzle: Drizzle a little melted dairy-free chocolate over the filled macarons and let it set.
- White hazelnut centre: Swap Choco Love for White Hazelnut Spread "White Hazel Daze" for a different flavour.
- A wafer on the side: Serve with pieces of M:lk® Choc Cre&m® Wafer Bar when you want some extra crunch alongside your macarons.
Keep crunchy decorations separate until serving if you want them to stay crisp. The shells themselves are delicate, so there’s no need to pile on toppings.
Making, Storing and Serving Macarons
Can you make them ahead?
Yes. Fill the cooled shells, arrange the macarons in an airtight container and refrigerate them. They’re lovely made ahead for a dessert plate, and the centres can soften as they rest with the filling.
For the best texture, enjoy them within a couple of days. Take them out of the fridge shortly before serving so the filling isn’t fridge-cold.
If you’d rather prepare the shells first, keep them in an airtight container once completely cool. Fill them when you’re ready, taking care not to press too hard on the tops.
How should you serve them?
A small plate of macarons is enough to make a coffee break feel like an occasion. Or arrange them alongside chopped hazelnuts and pieces of chocolate for a dessert to share.
For gifting, choose a rigid box that keeps the macarons in a single layer. Separate them with small pieces of baking parchment if needed, and keep them cool until you hand them over.
These macarons contain hazelnuts and egg. Check the packaging of the spread and any decorations for their ingredient and allergy information too, especially when you’re sharing them.
A Chocolate Hazelnut Finish
The best part of this recipe is the contrast: delicate cocoa-hazelnut shells with a smooth, chocolatey middle. Give the shells the time they need, then have fun with the filling.
- Grind and sift the hazelnut mixture for smoother shells.
- Let the piped rounds dry before baking.
- Fill the macarons only when the shells are completely cool.
Key Takeaway: Choco Love makes a simple filling when you want the chocolate hazelnut flavour without an extra recipe.
Ready to fill your next batch? Explore our LoveRaw spreads collection.
FAQ
Can I make these chocolate hazelnut macarons vegan?
The shells in this recipe contain egg whites, so they aren’t vegan. For a vegan version, use a shell recipe developed specifically for an egg-free meringue, then fill the cooled shells with a suitable plant-based chocolate hazelnut spread.
Do macaron shells need to rest before baking?
This recipe rests the piped shells until their tops feel dry to a light touch. Allow about 30 minutes, but give them longer if the batter still sticks to your finger.
Why did my macaron shells crack?
Shells can crack for several reasons, including baking too long or going into the oven before their tops have dried. Check the resting stage and keep an eye on the bake time. Even cracked shells can be filled and enjoyed.
Can I make chocolate hazelnut macarons the day before?
Yes. Keep the filled macarons in an airtight container in the fridge, then take them out shortly before serving. The filling can soften the centres as they rest.
