If you have a sweet tooth like yours truly, these chewy and crunchy Nutella and sprinkles macarons will hit the spot! Although it can be tricky to achieve the perfect glossy shell, I wholeheartedly suggest you dive in and give them a go. Macarons will look delicious and delightful accompanying any event spread and double as an excellent gift for your guests!

Try not to overthink the process too much with these yummy biscuits! I find the less I worry, the better they turn out! If they don’t turn out perfectly, I promise, they will still taste heavenly! You can store macaron shells in the fridge in an airtight container for around 3 days, so they can be made well in advance (and you can whip up a new batch if they don’t work out!) and be filled before your event.

What You Will Need:

  • Baking paper, flat oven tray, pencil
  • Piping bag (see in method for alternative)
  • Large mixing bowl, spatula
  • Hand held beaters
  • 3 egg whites
  • 1/4 cup white sugar
  • 1 2/3 cups icing sugar
  • 1 cup almond meal
  • Food colouring
  • 1 cup Nutella
  • Chosen sprinkles

Step 1. Using the bottom of the food colouring bottle (or similar), draw circles onto your baking paper. This will help create even macarons. Be sure to flip the paper before using, otherwise you will end up with pencil marks on your shells! Separate the eggs and beat the whites until peaks begin to form. Slowly add in the white sugar until the meringue is stiff and glossy. Add in any colouring at this point. Don’t be shy, the colour will fade a lot, and brightly coloured meringues are FUN!

Step 2. Once you’ve made the meringue, sift the almond meal and the icing sugar into a separate bowl, before placing in with the meringue. Working gently but quickly, fold the mixture together, until it is well combined. The mixture should be reasonably runny.

Step 3. Use a large nozzle on your piping bag (around1-1.5cm), and fill the bag. If you do not have a piping bag, simply use a ziplock bag. Pop it in a glass with one corner down, and fill the bag. Once full, snip the bottom corner and use the same as you would a piping bag. The mixture will be runny, so work quickly, holding the bag on it’s side between piping.

Step 4. Give the tray a few sharp taps on a solid surface to rid the shells of any big bubbles. Leave the tray to rest for one hour. Once the macarons have formed a skin on top, preheat the oven to 130 degrees. Place the macarons in the oven for approximately 10 minutes, keeping an eye on them to avoid them turning brown. Once they are cooked, remove them from the oven and cool. They should lift off the paper easily.

Step 5. Once the shells are cool, pop the Nutella in a clean piping bag (or new ziplock bag), and pipe it onto half the shells. You can use ganache or buttercream icing, however chocolate spread is quick and delicious! Once the piping bag has warmed in your hand a little it will be perfect to pipe. Place your chosen sprinkles into a bowl and dip away! Display in individual boxes, on a large platter or in a small bag for gifts. Macarons with sprinkles and Nutella are a sure fire way to delight guests and provide a delectable treat for sugar lovers!

Ms Zebra Says: Ohhh how I just LOVE a macaron! I’m salivating at the thought of these little beauties! Will definitely be trying (emphasis on trying!) for my next event. 

About Ms Honeycomb: Hi, I’m Nicola, the florist and crafter behind rubyandjoy. I’m a gardening, fabric loving, mint tea drinking, brownie baking, book obsessed maker! I love a good adventure having just moved back from five years in Scotland (with my lovely Scottish husband).