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Ferrero Rocher Macarons with Nutella Ganache Recipe

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4.9 from 118 reviews

These Ferrero Rocher Macarons with Nutella Ganache are a luxurious French almond meringue cookie filled with a rich and creamy nutella ganache, inspired by the beloved Ferrero Rocher chocolate. Featuring delicate cocoa-infused macaron shells, toasted hazelnuts, and decorative chocolate and gold leaf finishes, this recipe yields an elegant, sophisticated treat with a perfect balance of crunchy, creamy, and nutty flavors.

Ingredients

Scale

Macaron Shells

  • 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)

Nutella Ganache Filling

  • 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)

Toppings and Decoration

  • 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)

Instructions

  1. Preparation: Preheat the oven to 325°F (162°C) with the rack in the middle. Place printed macaron templates on baking trays and cover with silicone mats or parchment paper. Prepare a medium-large piping bag with a large round tip or snip the end.
  2. Make Macaron Shells Dry Ingredients: In a medium bowl, mix the sifted almond flour and powdered sugar. Set aside.
  3. Prepare Meringue: In the bowl of a stand mixer, pour the egg whites. Whip on medium-low speed for 4 minutes until foamy, then increase speed to medium and gradually add granulated sugar mixed with cream of tartar in thirds over 5:30 minutes, continuing to whip until stiff, glossy peaks form. Add brown food coloring if using near the end.
  4. Fold Dry Ingredients: Add the almond flour, powdered sugar, and cocoa powder mixture to the meringue. Gently fold the mixture until it reaches a thick, glossy consistency that flows off the spatula in ribbons, being careful not to overmix.
  5. Pipe Macarons: Transfer the batter to the piping bag and pipe rounds onto the prepared mats using the template as a guide. Remove the template and tap the trays on the counter to release air bubbles. Pop visible bubbles with a toothpick.
  6. Bake Macarons: If using an airbake insulated tray, bake immediately for 15-20 minutes at 325°F (162°C), rotating halfway through. If not, allow macarons to dry at room temperature 30-60 minutes (up to 2 hours in humid conditions) until shells are matte and don’t stick to a touch, then bake 15-20 minutes. Test doneness by gently pushing a shell; it should not wiggle.
  7. Cool: Let macarons cool completely before removing from mats or parchment paper.
  8. Prepare Nutella Ganache: Combine milk chocolate, Nutella, butter, and heavy cream in a microwave-safe bowl. Microwave 45 seconds, stir, then heat in 10-second intervals until smooth. Refrigerate, stirring every 5 minutes, until thick enough to pipe (about 15-20 minutes). Transfer to a piping bag.
  9. Assemble Macarons: Match shells in pairs. For one design, dip the top shell’s edge into melted chocolate, then into toasted hazelnuts and set aside. For the other, drizzle melted chocolate in a zig-zag on half the top shell and sprinkle with toasted hazelnuts. Optionally, apply edible gold leaf using water to adhere.
  10. Fill Macarons: Pipe a ring of ganache onto bottom shells, place some chopped Ferrero Rocher pieces in the center, and top with decorated shells. If needed, pipe a bit of ganache between Ferrero pieces and top shell to secure.
  11. Mature and Serve: Store macarons in an airtight container in the refrigerator for at least 24 hours to mature and develop flavor and texture. Bring to room temperature before serving to enjoy their soft and chewy texture.

Notes

  • Sift the almond flour and powdered sugar very well to ensure a smooth macaron shell.
  • Allowing macarons to rest before baking lets a skin form, reducing cracking. If using insulated trays, resting can be skipped.
  • Brown food coloring is optional but enhances the rich ferrero-chocolate appearance.
  • Use room temperature egg whites for better meringue volume.
  • Chilling ganache until thick is crucial to pipe cleanly onto shells.
  • Edible gold leaf adds a luxurious visual effect but is optional.
  • Store macarons in airtight containers to maintain freshness and texture.

Keywords: Ferrero Rocher, macaron, nutella ganache, almond meringue, chocolate hazelnut, French dessert, elegant cookies

Find it online: https://nayabaker.com/ferrero-rocher-macarons-with-nutella-ganache-recipe/