How to thicken Nutella?

Flour acts as a thickener so I'd recommend that or hazelnuts, just make sure you incorporate either thoroughly.

How to make macaron filling thicker?

If you are making something like a fresh lemon curd to fill your macarons with you want to add an extra yolk or whole egg to stiffen up the curd . Alternatively, you could slightly lessen the amount of butter added to the curd by a tablespoon or so.

How to make Nutella liquid?

Combine chocolate-hazelnut spread, milk, honey, and vanilla extract in a small microwave-safe container. Heat in microwave oven for 1 minute. Stir until smooth. Let cool for 2 minutes before eating. Dec 28, 2021

Keep the container tightly closed and store in a cool, dry place to maintain maximum flavor. Do not refrigerate Nutella ® , otherwise it will harden and become difficult to spread . Excessive heat will accelerate the loss of flavor and may cause the oils found in Nutella ® to separate.

Why is my macaron filling so runny?

Why is my meringue runny? Runny meringue is a sign that you haven't whipped it enough . The meringue should clump up inside the whisk and the peak should stand straight up. If the peak falls to the side, you need to keep whisking.

Why is my macaron batter not thickening?

My batter is runny and the cookies spread a lot on the tray. This problem also comes from the meringue. Make sure your egg whites are reaching stiff peak stage when you add the cooked sugar . Also make sure your sugar is cooked to the right temperature when you pour it onto the beaten egg whites.

How do you fix watery Nutella?

If your Nutella becomes watery, you still have options. Rather than tossing it out, you can try to stir the spread . Stirring thoroughly should reincorporate the oils and other ingredients, returning the spread to its creamy, smooth texture.

How do you fix solid Nutella?

Let the Nutella sit in the hot water for about 5 minutes . Stir the Nutella with a wooden or metal spoon and remove it the jar from the water if it's melted. If not, let the Nutella sit in the hot water until it's melted.

EASY Nutella Macarons Recipe (2-ingredient Filling) (2024)

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by Alyona Demyanchuk
Published January 21, 2020
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These Nutella Macarons have an easy 2-ingredient nutella filling and no butter! Garnish them with additional chocolate or hazelnut pieces if you wish, but this is as basic as it gets!

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Nutella macarons are even easier than my basic macarons recipe with a chocolate ganache frosting! Why? Because you don’t dye the macarons and there is no melting chocolate or extra bowls to wash. The macarons get tinted from cocoa powder and you just whip the powdered sugar and nutella together for the filling! That’s the secret to a fast nutella frosting! I joined the two when I was thinking of a way to thicken nutella with powdered sugar. Powdered sugar has cornstarch so that’s an instant thickener without even trying hard and what do you think, it worked!

For a step-by-step tutorial on how to make Macarons check out my Easy Macarons Recipe!

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Easy Nutella Macarons

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Cooling and Drying: 30 minutes minutes

Total Time: 55 minutes minutes

Servings: 36 macarons

These Nutella Macarons have an easy 2-ingredient nutella filling and no butter! Garnish them with additional chocolate or hazelnut pieces if you wish, but this is as basic as it gets!

Ingredients

Macarons:

165 grams Almond Flour
See Also
Nutella Hot Chocolate
165 grams Powdered Sugar
115 grams Egg Whites
150 grams Granulated Sugar
1 Tsp Cocoa Powder

Nutella Filling:

1 cup Nutella
1/2 cup Powdered sugar

Instructions

How to Make Macarons:

Toast almond flour for 5 minutes at 400°F. Cool and sift togther with powdered sugar. Set aside.
Beat egg whites for 30 seconds then slowly add the granulated sugar and beat for 4 minutes on high speed until peaks form.
Fold in almond flour and cocoa powder until combined. Pipe out batter onto baking sheet and bang 4-5 times on each side of the pan. Dry macarons 15 minutes and bake at 325°F for 9 minutes.

How to make Nutella Filling:

Beat Nutella filling together until thick. Pipe into macarons and sandwich each cookie togther.

Notes

Macarons can be refrigerated or kept at room temp. Store up-to 1 week.
Cocoa Powder is optional, if omitted macarons will be a white tone.

Nutrition per serving

Serving: 1macaronCalories: 115kcalCarbohydrates: 17gProtein: 2gFat: 5gSaturated Fat: 3gSodium: 9mgPotassium: 39mgFiber: 1gSugar: 16gCalcium: 19mgIron: 1mg

Q&A

How can you thicken nutella?

Easy! Powdered sugar is the answer! Cornstarch is found in powdered sugar so that is an instant thickener right there!

How do you make brown macarons?

Brown or beige looking macarons are usually tinted by the addition of cocoa powder or dried chocolate mixes, such as hot chocolate, mocha or cappuccino mix!

What can go wrong with Macarons?

After many batches of made macarons, there are important notes to keep in my mind for failures! Here is a quick recap of things that can go wrong:

DO NOT over beat the meringue! It’s just perfect at a 4 minute mark using a Kitchen-aid mixer.
My recipe is for using COLD egg whites. Room temperature ones will need less beating time!
Meringue should droop down just slightly when picking up with whisk, that consistency will be easy to pipe and make for a smooth meringue tops. Over beaten meringues will be very stiff and hard to even bang out when flattening!
Exceed no more than 9 minutes to bake. The longer they bake the drier they get. No one wants a brittle macaron!
DO NOT bake two pans at a time! I’ve learned my lesson! The ones below would poof up and crack. This is likely caused from the steam build up from the two baking pans thus causing a glitch in the macarons, just don’t risk it!
And least but not least this recipe works best for medium to large sized macarons. Tiny macarons will dry out at this baking time so beware!

Tips

Add an additional teaspoon of cocoa powder for browner macarons.
Drizzle tops with chocolate ganache and sprinkle finely chopped nuts over the drizzle for a pretty treat!
Place one hazel nut in the center of each filling for extra crunch!
Keep macarons out to soften before serving.

These are all things I have learned from error and trial so I hope this will help you. If you have questions or concerns on macaron failures comment me below for trouble shooting your questions, I’d love to help! “

Handy Equipment for Making Macarons:

Macaron Mats-Good for piping out identical looking macarons.
Sieve-Used for sifting macarons as instructed in step 1.
XL Round Piping Tip-The round tip from this kit is what I used to pipe macarons out.
Large Piping bag-Reusable and big!
Large baking sheet-A must!
Rubber spatula-Helpful to not let any batter go to waste!