Ferrero Rocher Macaron Nutella

This recipe is my secret weapon for birthdays and holidays when I want to wow everyone with a luxurious homemade treat. Ferrero Rocher macarons capture everything dazzling about the famous candy in an elegant cookie form nutty crisp shells filled with creamy Nutella ganache and garnished with hazelnuts melted chocolate and gold leaf. The layers of flavor and those glossy domed shells always get a gasp at the table. I started making these after a Paris trip where bakery window macarons inspired me and now I make them every winter as a tradition.

The first time I gifted these to my best friend she thought I had bought them from a famous bakery I felt so proud watching everyone savor each bite and ask for the secret.

Ingredients

• Egg whites: add structure make sure they are at room temperature for a stable meringue
• Granulated sugar: sweetens and strengthens the egg whites use fine white granulated for best results
• Cream of tartar: helps stabilize the meringue a little goes a long way check freshness
• Almond flour: gives signature chewy texture use fine ground blanched almond flour for smooth shells sift well to avoid lumps
• Powdered sugar: blends smoothly choose a brand with only cornstarch as an anti-caking agent and always sift
• Cocoa powder: adds chocolaty depth try Dutch process for dark color and rich flavor
• Brown food coloring: enhances visual appeal go for gel for concentrated color no extra moisture
• Milk chocolate: sweet and creamy pick a bar with minimum 30 percent cocoa for smooth melting
• Nutella: delivers iconic creamy hazelnut chocolate flavor store brand works in a pinch but original has the best texture
• Heavy cream: makes ganache luscious use full fat for creamy results
• Butter: gives shine and richness European style works best
• Hazelnut extract: boosts nutty notes if using check that it is real extract not imitation
• Toasted chopped hazelnuts: bring crunch and extra Ferrero Rocher essence choose skins removed and toasted for best taste
• Ferrero rocher candies: make this over the top buy fresh for crispness
• Edible gold leaf: glamorous touch opt for sheets from a cake supply for authentic shine

Instructions

Preparation:

Get the oven hot by preheating to 163 C and set the rack in the middle this heats the oven evenly. Line baking trays with macaron templates and parchment or silicone mats for consistency in shell size. Prep a large piping bag with a round tip or snip the end for a neat pipe

Mix Dry Ingredients:

Combine sifted almond flour powdered sugar and cocoa powder thoroughly in a medium bowl this removes clumps for perfectly smooth macaron tops

Make Sugar Mix:

In a small bowl mix together granulated sugar and cream of tartar keep ready to add gradually for an even meringue texture

Whip Egg Whites:

Pour egg whites into stand mixer bowl time the whipping to follow each texture stage. Whip on medium low for about 4 minutes for a foamy base. Then increase to medium add the sugar cream of tartar mixture in three parts pausing between each. Beat until glossy stiff peaks form this might take a couple of minutes more if your kitchen is humid. Add food color in the last moments before combining

Fold Batter:

Scrape dry ingredients into the meringue gently fold and turn the batter over itself with a spatula. Watch for the glossy ribbon stage the batter should flow off the spatula in long ribbons and melt back in after about 30 seconds this is the secret to feet and smooth tops. Be patient and do not overmix

Pipe and Tap Shells:

Transfer batter to piping bag pipe into rounds using the template as your guide. Pull tray and tap firmly against the counter to release trapped air bubbles. If bubbles appear use a toothpick to pop them so they do not crack in the oven

Rest or Bake Method:

Use the no rest method only with insulated airbake trays bake at 163 C for 15 to 20 minutes and rotate halfway through. If using other trays let shells dry at room temperature until not sticky about 30 to 60 minutes possibly longer on humid days then bake the same way. To check doneness gently nudge a shell if it wobbles it needs longer

Cool Shells:

Let baked shells cool fully on their trays this prevents sticking when you lift them off

Make Nutella Ganache:

Place milk chocolate Nutella butter and cream in a microwave safe bowl. Heat for 45 seconds then stir continue in 10 second bursts if needed until smooth. Chill in the fridge stirring every five minutes until thick enough to pipe about 15 to 20 minutes

Match Shells Line Up:

Pair shells by size and shape so sandwiches look uniform

Decorate Top Shells:

For the first design dip the top shell in melted chocolate then toasted hazelnuts. For the second drizzle with more chocolate and sprinkle with nuts. Apply edible gold leaf with tweezers and a damp brush for a showstopper effect

Fill and Sandwich:

Pipe a ring of ganache around the edge of a bottom shell place Ferrero Rocher bits in the center then sandwich with the top shell if needed add a dab of ganache to make it stick smoothly

Mature and Serve:

Seal the macarons in an airtight container in the refrigerator for at least 24 hours for full flavor development and best chewy texture Always serve at room temperature for the proper bite

The first time I used hazelnut extract it transformed the filling into a Ferrero Rocher taste bomb I also love that toasting the hazelnuts in the oven makes the kitchen smell like pure chocolate heaven The gold leaf touch was my daughter’s idea and now it’s our favorite fancy detail

Storage Tips

Store filled macarons in an airtight container in the fridge for up to five days They last even longer in the freezer for up to one month Always let them come fully to room temperature before serving this brings out the flavors and that tender texture If making ahead assemble the day before for the best bite

Ingredient Substitutions

If you cannot find hazelnut extract simply increase the quantity of roasted hazelnuts for more nutty flavor Dairy free versions can use coconut cream and vegan butter Milk chocolate can be swapped with good dark chocolate for a more intense flavor

Serving Suggestions

Present on a footed-tiered cake stand with more Ferrero Rocher chocolates scattered around for a bakery shelf effect Pair with a dark espresso or hot chocolate for a cozy winter dessert They also make stunning edible gifts packed in pretty boxes

Cultural Touch

Macarons have become a symbol of French patisserie and elegance but their roots go back centuries in Italian nobility The Ferrero Rocher macaron brings Italian and French traditions together in one indulgent bite Whenever I make these I picture the golden tins in Italian grocery stores and colorful Paris windows all in one tray

Seasonal Adaptations

Add a touch of warm cinnamon and hazelnut for autumn coziness Swap edible gold leaf for festive sprinkles during the holidays Use raspberry powder in the shell for a Valentine’s twist

Success Stories

One of my proudest baking moments was when my family asked if these were from a high end bakery My friend who doubted homemade macarons would ever work could not get over that they actually had feet and chewy centers Now she asks me for these every Christmas

Freezer Meal Conversion

Macarons freeze beautifully Sandwich and decorate as usual lay flat in airtight containers and freeze up to one month Place in the fridge overnight to thaw so condensation does not form on shells Always serve at room temperature

Baking these Ferrero Rocher macarons will bring bakery quality to your kitchen and delight everyone at the table. Enjoy each golden bite!

Recipe Q&A

→ How do I achieve smooth macaron shells?

Sift almond flour and powdered sugar well, and carefully fold the batter to ribbon stage for a smooth finish.

→ What's the secret to glossy, sturdy shells?

Properly whip the meringue to stiff, glossy peaks and avoid overmixing when combining with dry ingredients.

→ Can I make the ganache ahead of time?

Yes, you can prepare Nutella ganache in advance and store it chilled. Soften slightly before piping onto shells.

→ How should I toast hazelnuts for topping?

Spread chopped hazelnuts on a baking tray and bake at 350°F for 7-9 minutes until fragrant and golden.

→ Why rest or dry macaron batter before baking?

Resting creates a skin on the shell, which produces the signature feet and smooth top while preventing cracks.

→ How long should macarons mature before serving?

Store assembled macarons in the fridge at least 24 hours to develop soft texture and deep, melded flavors.