Chocolate Hazelnut Macarons

prep: 1HR.35MIN.
cook: 8MIN.
yield: 32 macarons


    1 cup almond meal or almond flour

    1 1/2 cups powdered sugar

    3 large egg whites, at room temperature

    1/4 teaspoon almond extract

    1/3 cup sugar

    1 tablespoon unsweetened cocoa powder

    1/2 cup Jif® Chocolate Flavored Hazelnut Spread

    1/2 cup Smucker’s® Natural Red Raspberry Fruit Spread


  1. HEAT oven to 350°F. For uniform-sized cookies, mark parchment paper with 1-1/4-inch circles 1 inch apart. Line 3 baking sheets with marked parchment paper. Combine almond meal and powdered sugar in large bowl. Sift mixture through fine mesh strainer using back of a metal spoon.
  2. BEAT egg whites in large bowl with electric mixer on medium speed until foamy. Add almond extract. Beat until soft peaks form. Add sugar gradually, increasing speed to medium-high, until stiff peaks form. Using spatula gradually fold in nut mixture mixing until soft batter forms.
  3. TRANSFER half of batter to pastry bag fitted with #12 round tip. Twist bag closed forcing batter down into bag. Pipe small amount of batter on four corners of baking sheets to secure parchment paper. Pipe batter with tip ½-inch above sheet allowing batter to flow to edge of circle on prepared pans. Repeat with remaining batter. Tap baking sheet on counter to release air bubbles. Bake 7 to 9 minutes or until tops are set. Cool completely on wire racks.
  4. SPRINKLE half of macarons with light dusting of cocoa powder. Pipe or spread hazelnut or fruit spread on flat-side of half of macarons without cocoa powder. Top with macarons sprinkled with cocoa to form sandwich cookie.


Serving Size (1 of 32 macaroons), Calories 90 (Calories from Fat 35), Total Fat 3.5g (Saturated Fat 0.5g, Trans Fat 0g), Cholesterol 0mg, Sodium 10mg, Total Carbohydrate 14g (Dietary Fiber 1g, Sugars 13g), Protein 1g; Percent Daily Value*: Vitamin A 0%, Vitamin C 0%, Calcium 2%, Iron 2%.


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