Chocolate Macaroons with Chocolate Hazelnut Filling

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Chocolate Macaroons with Chocolate Hazelnut Filling
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Health Score:
3,4 / 10
40 min.
ready in 52 min.
Ready in


For the Chocolate Macaroons
175 grams softened butter
175 grams powdered sugar
1 pinch salt
3 eggs
250 grams Pastry flour
40 grams cocoa powder
For the Filling
150 grams Dark chocolate (70% cocoa)
50 grams chocolate hazelnut spread
100 grams Whipped cream (30% butterfat)
For the Decoration
150 grams Marzipan
50 grams powdered sugar
powdered sugar (for dusting)
How healthy are the main ingredients?
Whipped creamsaltegg

Preparation steps


Preheat the oven to 160°C (approximately 325°F). Line baking sheets with parchment paper.


Cream the butter and sugar together until very light. Add the eggs one at a time, beating after each addition, until very light. Sift together the flour with the cocoa powder and mix into the creamed mixture until smooth.

Transfer the batter to a pastry bag with a plain medium tip and pipe out cookies about 5 cm (2 inches) wide. Bake in preheated oven 10 to 12 minutes. Transfer to cooling rack and allow to cool.


For the filling: Chop the chocolate coarsely and combine in a bowl with the chocolate-hazelnut spread. In a saucepan, bring the cream to a boil and then pour over the chocolate mixture. Stir until smooth and let cool until it is spreadable.

Spread a little of the filling on half of the cookies and top with a second cookie to make a sandwich. Press gently to seal. Refrigerate until the filling is firm.


To decorate the cookies: Knead the marzipan on a work surface dusted with powdered sugar. Break off small pieces and roll into thin strands. Tie the strands around the cookies. 

To serve, dust with powdered sugar.