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Dark ricciarelli macaroons with nutella

Dark ricciarelli macaroons with Nutella

Celebrate World Nutella day with these delicious macaroons!

Serving: 8
Time: 40 minutes
Difficulty: Easy


  • 150g shelled almonds
  • 200 g icing sugar
  • 2 tablespoons of cocoa
  • 2 egg whites
  • Almond extract
  • 100g dark chocolate
  • Icing sugar, to garnish
  • 120g Nutella


  1. Toast the almonds for a few minutes in the oven pre-heated to 100°C, then put them in the food mixer with 2 tablespoons of icing sugar.
  2. Melt the chocolate in a bain-marie and keep it aside until it cools.
  3. Sieve the rest of the icing sugar with the bitter cocoa into a large bowl. Beat the egg whites with a few drops of bitter almond extract until stiff. Add the blended almonds and melted banana, mix them all together, cover with cling film and leave in the fridge to rest overnight.
  4. Preheat the oven to 160°C. Take the mixture out of the fridge, leave it at room temperature for 15 minutes and place it onto the work surface, sprinkled with some icing sugar.
  5. Knead the dough to form a sausage and split that into twenty little balls. Coat the little balls of dough in a dish filled with icing sugar, turning them around to make sure they are completely covered.
  6. Transfer the little balls onto a baking tray covered with baking paper, gently squash them down and bake in a hot oven for approximately 20 minutes until cracks form on the surface of the biscuits.
  7. Take the baking tray out from the oven and let the biscuits cool for 5 minutes, then arrange them on a cooling rack to allow them to cool completely.
  8. Arrange the ricciarelli macaroons on a tray, sprinkle them with some more icing sugar and serve with 15g of Nutella per portion (2-3 biscuits) to dip.

Recipe courtesy of Nutella. 

For more sweet treats, click here.