Name: Ferrero Rocher Macarons with Nutella Ganache Recipe
Prep time: 30 min
Cook time: 20 min
Total time: PT-492239H9M45S
Cuisine: French
Ingredients: 50 g egg whites, room temperature; 40 g granulated sugar; ⅛ tsp cream of tartar; 60 g almond flour, sifted; 45 g powdered sugar, sifted; 5 g cocoa powder, sifted; powder or gel brown food coloring (optional); 113 g milk chocolate (⅔ cup); 37 g Nutella (2 tbsp); 50 g heavy cream (3 ½ tbsp); 2 tbsp butter; ½ tsp hazelnut extract (optional); 37 g chopped toasted hazelnuts (¼ cup); 42 g melted milk chocolate (¼ cup); 2 Ferrero Rocher balls, chopped; 1-2 sheets edible gold leaf (1.5 inch, optional)

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Introduction

These Ferrero Rocher Macarons with Nutella Ganache combine the elegance of classic French macarons with the rich flavor of hazelnut and chocolate. Perfect for special occasions or a decadent treat, they offer a delightful balance of crunchy shells and creamy filling.

The image shows a close-up of several chocolate macarons and chocolate truffles arranged on a white marbled surface. Each macaron has two smooth, light brown shells sandwiching a thick, dark chocolate filling. Some macarons are topped with small chopped nuts and delicate gold leaf pieces, while others have dark chocolate drizzle lines across the shells. The truffles are round, covered in shiny chocolate with a rough nutty texture. One truffle wrapped in gold foil is visible at the bottom. The overall color palette is rich browns with accents of gold and cream from the nuts, creating an inviting and detailed texture contrast. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

50 g egg whites, room temperature
40 g granulated sugar
⅛ tsp cream of tartar
60 g almond flour, sifted
45 g powdered sugar, sifted
5 g cocoa powder, sifted
Brown food coloring (optional, powder or gel)
113 g milk chocolate (⅔ cup)
37 g Nutella (2 tbsp)
50 g heavy cream (3 ½ tbsp)
2 tbsp butter
½ tsp hazelnut extract (optional)
37 g chopped hazelnuts, toasted (¼ cup)
42 g milk chocolate, melted (¼ cup)
2 Ferrero Rocher balls, chopped
1-2 sheets edible gold leaf, 1.5 inch (optional)

Instructions

Step 1: Preheat your oven to 325°F (162°C) and place the rack in the middle. Place printed macaron templates on baking trays, then cover with silicone mats or parchment paper.
Step 2: Prepare a piping bag with a large round tip or simply snip the end.
Step 3: In a medium bowl, mix the sifted almond flour and powdered sugar. Sift in the cocoa powder and mix gently.
Step 4: Combine granulated sugar and cream of tartar in a small bowl.
Step 5: Whip the egg whites using a stand mixer: start on medium-low for 4 minutes until foamy, then on medium speed add the sugar mixture in thirds every 30 seconds until 9:30 minutes total. Whip until glossy stiff peaks form. Optionally, add brown food coloring near the end.
Step 6: Gently fold the dry ingredients into the meringue until the batter reaches a thick, glossy consistency that flows in ribbons off the spatula. Avoid overmixing.
Step 7: Transfer the batter to the piping bag and pipe the macarons onto the mats using the template as a guide. Tap trays on the counter to release air bubbles; pop any bubbles with a toothpick.
Step 8: If using an insulated baking tray, bake immediately for 15-20 minutes, rotating halfway. If not, let macarons dry at room temperature for 30-60 minutes (up to 2 hours if humid), then bake the same way. Check doneness by gently pushing the edge; they should not wiggle.
Step 9: Let macarons cool completely before removing from the mats.
Step 10: For the Nutella ganache, combine milk chocolate, Nutella, butter, and heavy cream in a microwave-safe bowl. Heat 45 seconds, stir, then microwave in 10-second intervals until smooth.
Step 11: Refrigerate the ganache, stirring every 5 minutes, until thick enough to pipe (15-20 minutes). Transfer to a piping bag.
Step 12: Pair macaron shells by size. For design options: dip one top shell in melted chocolate then chopped hazelnuts, or drizzle melted chocolate and sprinkle hazelnuts. Apply edible gold leaf on damp areas if desired.
Step 13: Pipe a ring of ganache on the bottom shell, add chopped Ferrero Rocher pieces in the center, then place the top shell. Use extra ganache to stick the top shell if needed.
Step 14: Store macarons in an airtight container in the fridge for at least 24 hours to mature. Serve at room temperature for best texture and flavor.

Tips & Variations

Use aged egg whites or let fresh whites sit overnight in the fridge for better meringue stability.
Add a pinch of espresso powder to the batter to enhance the chocolate flavor.
For a smoother ganache, warm the butter gently before mixing.
Substitute hazelnut extract with vanilla if unavailable.
Decorate macarons with toasted coconut flakes for a twist on the nutty flavor.

Storage

Keep the macarons in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving to enhance their soft, chewy texture. They are best enjoyed within 24-48 hours after assembly for optimal flavor.

How to Serve

A close-up view of several chocolate macarons arranged in a pile on a white marbled surface, each macaron showing two smooth, light brown cookie shells sandwiching a dark, rich chocolate filling. Some macarons are decorated with diagonal dark chocolate drizzle and topped with small, chopped nuts and delicate gold flakes, while others have their tops generously covered with crushed nuts. Among the macarons, there is a round chocolate truffle with a rough, nut-studded texture, as well as a piece of gold-wrapped chocolate in the corner. The textures range from smooth and soft to crunchy and nutty, creating a rich, indulgent look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pasteurized egg whites for the macarons?

Yes, pasteurized egg whites work well and are a safer option if you’re concerned about raw eggs. Just ensure they are at room temperature before whipping.

How do I know when the macarons are fully baked?

The macarons are done when they do not wiggle when gently pushed at the edges and have developed “feet” at the base. The tops should be firm and not sticky to the touch.