Ferrero Rocher Macaron Nutella (Print View)
Chocolate macaron shells paired with Nutella ganache, hazelnuts, and a touch of Ferrero flair.
# What You'll Need:
→ Macaron Shells
01 -
2 large egg whites (approximately 1.75 ounces), at room temperature
02 -
3 tablespoons granulated sugar
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1/8 teaspoon cream of tartar
04 -
1/2 cup almond flour, sifted
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1/3 cup powdered sugar, sifted
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2 teaspoons unsweetened cocoa powder, sifted
07 -
Powdered or gel brown food coloring (optional)
→ Nutella Ganache Filling
08 -
4 ounces milk chocolate (about 2/3 cup), finely chopped
09 -
2 tablespoons Nutella
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3 1/2 tablespoons heavy cream
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2 tablespoons unsalted butter
12 -
1/2 teaspoon hazelnut extract (optional)
→ Topping
13 -
1/4 cup chopped toasted hazelnuts
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1/4 cup melted milk chocolate
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2 Ferrero Rocher chocolates, roughly chopped
16 -
1 to 2 sheets (1.5 inch) edible gold leaf (optional)
# Directions:
01 -
Preheat the oven to 325°F. Line two baking sheets with silicone baking mats or parchment paper placed over printed macaron templates for guidance. Fit a medium or large piping bag with a large round tip.
02 -
In a medium bowl, whisk together the sifted almond flour, powdered sugar, and cocoa powder until evenly blended. Set aside.
03 -
In a stand mixer, add egg whites and begin whipping on medium-low speed until foamy, about 4 minutes. Gradually add the granulated sugar and cream of tartar mixture in thirds, increasing to medium speed. Whip until stiff, glossy peaks form, approximately 9 1/2 minutes total.
04 -
If using brown food coloring, add it to the meringue just before stiff peaks form or while incorporating dry ingredients.
05 -
Add the dry mixture to the meringue. Gently fold with a spatula, scraping the bowl often. Continue folding until the batter is glossy and flows in thick ribbons off the spatula. Test the batter by letting it fall into the bowl; it should rest on the surface for about 30 seconds before blending in.
06 -
Transfer the batter to the prepared piping bag. Pipe rounds onto prepped baking sheets using the macaron templates as a guide. Tap trays firmly on the counter to release air bubbles; use a toothpick to pop any visible bubbles.
07 -
If using insulated baking trays, bake immediately at 325°F for 15 to 20 minutes, rotating halfway through. For regular trays, let piped shells sit at room temperature for 30 to 60 minutes (longer in humid conditions) until dry to the touch, then bake as above. Shells are done when they no longer wobble when nudged gently.
08 -
Remove trays from the oven and allow shells to cool completely before attempting to remove them from the mats or parchment paper.
09 -
In a microwave-safe bowl, combine milk chocolate, Nutella, butter, and heavy cream. Microwave on high for 45 seconds, then stir. If not fully smooth, heat in 10-second intervals, stirring after each, until melted and homogenous. Stir in hazelnut extract if using.
10 -
Chill ganache in the refrigerator, stirring every 5 minutes, until thick enough to pipe, typically 15 to 20 minutes. Transfer to a piping bag.
11 -
Match macaron shells by size. For decorative finish: For one design, dip tops into melted chocolate then into toasted chopped hazelnuts. For another, drizzle melted chocolate over the shells and sprinkle with hazelnuts. Apply edible gold leaf as desired using a brush and tweezers.
12 -
Pipe a ring of Nutella ganache onto the flat side of half the shells. Place a few pieces of chopped Ferrero Rocher in the center, then sandwich with a decorated top shell. If needed, add a small amount of ganache to adhere the top.
13 -
Place assembled macarons in an airtight container and refrigerate for at least 24 hours to mature. Allow to come to room temperature before serving for optimal texture and flavor.
# Notes:
01 -
For best results, use egg whites that have been separated ahead of time and aged in the refrigerator overnight to ensure a stable meringue.
02 -
Precise folding technique is essential—avoid over-mixing the batter to ensure proper macaron feet and structure.