I’m beyond excited to share this indulgent treat that has quickly become a showstopper in my kitchen: the Ferrero Rocher Macarons with Nutella Ganache Recipe. These delicate, chocolatey, and hazelnut-filled macarons combine the elegance of French baking with the irresistible flavors of everyone’s favorite Ferrero Rocher chocolates and creamy Nutella ganache. Trust me, this recipe is pure magic wrapped in gold!
Why You’ll Love This Recipe
- Irresistibly Decadent: The rich Nutella ganache paired with crunchy hazelnuts and smooth chocolate is pure heaven in every bite.
- Elegant & Fun to Make: French macarons can seem intimidating, but this recipe breaks it down into approachable, manageable steps.
- Perfect for Special Occasions: The luxurious appearance with edible gold leaf makes these an impressive gift or party treat.
- Customizable Flavors & Designs: You can tweak colors and toppings to make each macaron uniquely yours.
Ingredients You’ll Need
These ingredients might look simple, but they’re the foundation for that perfect texture and rich flavor. Each component, from the almond flour to the hazelnut extract, plays a vital role in creating those delicate macaron shells and luscious Nutella ganache that make this recipe truly stand out.
- Egg whites: Use room temperature egg whites for a better meringue with more volume and stability.
- Almond flour & powdered sugar: Sifted together to create a smooth, fine base ensuring your macarons have that signature delicate crumb.
- Cream of tartar: Helps stabilize the egg whites to achieve stiff, glossy peaks.
- Cocoa powder & optional brown food coloring: Adds a subtle chocolate flavor and beautiful color to the shells.
- Milk chocolate, Nutella, and heavy cream: These come together to make a silky ganache that oozes with hazelnut goodness.
- Butter & hazelnut extract: Provide richness and deepen the flavor of the ganache.
- Chopped toasted hazelnuts & Ferrero Rocher balls: For that signature crunch and to really highlight the star ingredient.
- Edible gold leaf (optional): Adds an elegant, luxurious touch that makes these macarons pop visually.
Variations
One of the joys of making macarons is how easy it is to tweak them to suit your style or ingredient preferences. Whether you want to switch up the flavor profile or accommodate dietary needs, this recipe is a flexible canvas waiting for your creative touch.
- Dark Chocolate Version: Swap the milk chocolate in the ganache for dark chocolate to add a deeper, richer flavor and a touch less sweetness.
- Vegan Adaptation: Use aquafaba in place of egg whites and a plant-based butter and chocolate to make these dreamy macarons vegan-friendly.
- Fruit Twist: Add a teaspoon of raspberry or orange extract to the ganache for a subtle fruity contrast that pairs beautifully with hazelnut.
- Decorative Touches: Instead of hazelnuts, sprinkle crushed pistachios or edible flower petals for a unique look and flavor.
How to Make Ferrero Rocher Macarons with Nutella Ganache Recipe
Step 1: Prepare Your Macaron Shells
Start by preheating your oven to 325°F (162°C) and prepping your baking trays with your macaron template and parchment paper or silicone mats. This organization ahead of time will save you stress and help you pipe perfect circles with ease.
Step 2: Mix and Whip Your Meringue
Whip your room temperature egg whites with cream of tartar and gradually add granulated sugar to build a glossy stiff peak meringue. This process takes patience but is key to that perfect macaron texture – think shiny, stable peaks that hold their shape like little clouds ready to transform.
Step 3: Fold in Dry Ingredients
Combine your sifted almond flour, powdered sugar, and cocoa powder then gently fold them into the meringue. It’s critical to fold just the right amount — think thick, glossy, flowing ribbons of batter – because overfolding means flat macarons, while underfolding results in cracked shells.
Step 4: Pipe and Bake
Pipe the batter onto your prepared trays using your template for perfect circles. Tap the trays gently to release bubbles and either bake immediately if using an insulated tray or let your macarons rest to develop that iconic crust before baking for 15-20 minutes. Keep a close eye during baking and test for doneness by gently nudging the shell.
Step 5: Make the Nutella Ganache
In a microwave-safe bowl, gently melt the milk chocolate, Nutella, butter, and heavy cream, stirring every 10 seconds until smooth. Chill the ganache for 15–20 minutes until it thickens enough to pipe, stirring every few minutes to maintain a silky texture perfect for filling your macarons.
Step 6: Decorate and Assemble
Match your macaron shells, then either dip the tops in melted chocolate and toasted hazelnuts or drizzle chocolate and sprinkle nuts artistically. For that extra wow factor, adorn your macarons with edible gold leaf. Pipe a circle of Nutella ganache on the base, add chopped Ferrero Rocher pieces, then sandwich with the decorated top shell.
Step 7: Let them Mature
Seal your assembled macarons in an airtight container and refrigerate for at least 24 hours. This waiting game is so worth it as it allows flavors to meld and shells to soften just right, delivering that classic chewy, melt-in-your-mouth experience.
Pro Tips for Making Ferrero Rocher Macarons with Nutella Ganache Recipe
- Master the Meringue Timing: I set a stopwatch every time! Timing the meringue whip precisely ensures stiffness and shine so your macarons rise perfectly.
- Perfectly Fold with Patience: Fold slowly and scrape your bowl frequently—rushing can deflate the batter and ruin texture.
- Use an Insulated Baking Tray: This little trick helps your macarons bake evenly and develop that iconic smooth top.
- Don’t Skip the Resting Phase: Even if you’re eager, letting the shells dry before baking prevents cracks and gives them that glossy finish.
How to Serve Ferrero Rocher Macarons with Nutella Ganache Recipe
Garnishes
To elevate your presentation, sprinkle some extra toasted chopped hazelnuts or a delicate drizzle of melted chocolate over the top of your finished macarons. If you’re feeling fancy, little flakes of edible gold leaf add an opulent sheen that instantly wow guests and make your desserts look like luxurious treasures.
Side Dishes
Pair these macarons with a rich espresso or a creamy cappuccino for a sophisticated afternoon treat. They also complement a fresh berry salad or light sorbet beautifully, adding a sweet crunch to a day of indulgence.
Creative Ways to Present
Arrange your macarons on a tiered dessert stand sprinkled with whole hazelnuts and petite Ferrero Rocher chocolates. For events, present them in clear gift boxes tied with silk ribbon or nestle them in edible sugar nests to impress friends with both style and flavor.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, keep them in an airtight container in the refrigerator. This keeps the ganache fresh and the shells from drying out, preserving their soft, chewy texture for up to 3 days.
Freezing
You can freeze fully assembled macarons by placing them in a single layer in an airtight container. Freeze for up to one month, then thaw in the fridge overnight before enjoying to keep that fresh-from-the-bakery taste.
Reheating
Macarons are best enjoyed at room temperature, so remove from the refrigerator about 20 minutes before serving. Avoid microwaving as it can soften the shells too much — nature’s way is always best for maintaining texture.
FAQs
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Can I use regular sugar instead of powdered sugar for the macaron shells?
Powdered sugar is essential in this recipe because it combines with the almond flour to create a fine, smooth texture that helps the macarons develop their signature delicate crust. Using granulated sugar instead would result in grainy, uneven shells.
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What if my macaron shells crack or don’t form feet?
Cracked shells usually mean the batter was overmixed or the shells didn’t dry long enough before baking. To encourage feet and prevent cracks, make sure the batter reaches the right consistency and allow your piped macarons to rest until they’re dry to the touch—especially in humid conditions.
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Can I substitute Nutella for another hazelnut spread or chocolate spread?
Absolutely! While Nutella is classic here, other hazelnut or chocolate spreads can work well, but flavors and sweetness may vary slightly. Adjust amounts or balance with butter and cream to maintain the right ganache texture.
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How long does it take for macarons to mature?
Maturing macarons in the fridge for at least 24 hours allows moisture to permeate the shells, softening them and melding flavors for a chewy, buttery bite that’s truly unbeatable.
Final Thoughts
Give this Ferrero Rocher Macarons with Nutella Ganache Recipe a try and prepare to wow yourself and everyone you share them with. They’re a beautiful blend of elegance and indulgence, perfect for impressing guests or treating yourself to something truly special. Baking these beauties is as joyful as eating them — so roll up your sleeves, embrace the process, and get ready for a deliciously sweet adventure!
PrintFerrero Rocher Macarons with Nutella Ganache Recipe
These Ferrero Rocher Macarons with Nutella Ganache are a luxurious twist on classic French macarons. Featuring delicate almond cocoa shells filled with a rich Nutella-infused chocolate ganache and topped with toasted hazelnuts, melted milk chocolate, chopped Ferrero Rocher candies, and optional edible gold leaf, these elegant treats offer a perfect balance of crunchy texture and smooth, nutty sweetness. They require careful preparation and resting time to achieve that signature chewy and airy macaron texture.
- Prep Time: 1 hour 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12 macarons
- Category: Baking
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
French Macaron Shells
- 50 g egg whites, room temperature
- 40 g granulated sugar
- 1/8 tsp cream of tartar
- 60 g almond flour, sifted
- 45 g powdered sugar, sifted
- 5 g cocoa powder, sifted
- Brown food coloring (powder or gel, optional)
Nutella Ganache
- 113 g milk chocolate (2/3 cup)
- 37 g Nutella (2 tbsp)
- 50 g heavy cream (3 1/2 tbsp)
- 2 tbsp butter
- 1/2 tsp hazelnut extract (optional)
Topping
- 37 g chopped hazelnuts, toasted (1/4 cup)
- 42 g milk chocolate, melted (1/4 cup)
- 2 Ferrero Rocher balls, chopped
- 1-2 sheets (1.5 inch) edible gold leaf (optional)
Instructions
- Preparation: Preheat your oven to 325°F (162°C) and place the rack in the middle. Lay printed macaron templates on your baking trays, then cover with silicone baking mats or parchment paper. Prepare a piping bag with a large round tip or snip the end if you don’t have a tip.
- Make the Macaron Shells Dry Ingredients: In a medium bowl, sift together almond flour and powdered sugar. Set aside.
- Prepare Sugar Mixture for Meringue: In a small bowl, combine granulated sugar with cream of tartar, mixing well.
- Whip the Egg Whites: Pour egg whites into your stand mixer bowl. Begin mixing at medium-low speed for 4 minutes until whites become foamy and white. Increase to medium speed and gradually add sugar mixture in thirds every 30 seconds over 5.5 minutes. Continue mixing until stiff glossy peaks form that hold their shape on the whisk. You may add brown food coloring towards the end or when folding in dry ingredients.
- Fold Dry Ingredients into Meringue: Add the sifted almond flour, powdered sugar, and cocoa powder into the meringue. Gently fold using a spatula scraping the sides and bottom. Continue folding until the batter is thick, glossy, and flows off the spatula in ribbons without disappearing into the mix after 30 seconds. Be careful not to overmix.
- Pipe the Macarons: Transfer batter to the piping bag. Pipe circles onto prepared silicone mats/parchment paper following your template for size and spacing. Tap the trays lightly on counter to remove air bubbles and pop any surface bubbles with a toothpick.
- Bake the Macarons: If using an insulated airbake tray, bake immediately at 325°F for 15-20 minutes, rotating halfway. Macarons are done when they do not wiggle when gently pushed at the side. If using regular trays, let piped macarons rest at room temperature for 30-60 minutes until dry to touch (longer if humid), then bake as above.
- Cool Shells: Remove baked shells from oven and allow them to cool completely before peeling off mats or parchment.
- Make Nutella Ganache: Combine milk chocolate, Nutella, butter, and heavy cream in a microwave-safe bowl. Microwave for 45 seconds, stir until smooth; if needed, heat in 10-second bursts until fully melted. Refrigerate, stirring every 5 minutes, until thick enough to pipe (15-20 minutes). Transfer to a piping bag.
- Decorate and Assemble Macarons: Match macaron shells by size. For Design 1, dip top shells in melted chocolate then coat with toasted hazelnuts. For Design 2, drizzle melted chocolate in a zig-zag pattern on half the top shell and sprinkle toasted hazelnuts. Optionally, apply edible gold leaf on shells using a damp brush and tweezers.
- Fill Macarons: Pipe a ring of Nutella ganache on the bottom shell, add chopped Ferrero Rocher pieces in the center, then top with decorated shell. Pipe extra ganache if needed to keep top shell adhered if thick Ferrero pieces cause gaps.
- Mature the Macarons: Store assembled macarons in an airtight container in the refrigerator for at least 24 hours to allow flavors to mature and shells to soften. Serve at room temperature for the best texture and flavor.
Notes
- Almond flour should be sifted to achieve a smooth macaron shell; almond flour with skins can cause rough shells.
- Humidity affects drying time; on humid days, meringue shells may take up to 2 hours to form a dry skin before baking.
- Hazelnut extract is optional but enhances the nutty flavor of the ganache.
- Using an insulated airbake tray eliminates the need to rest the macarons before baking, speeding up the process.
- Edible gold leaf adds a luxurious aesthetic but is completely optional.
- Allowing macarons to mature 24 hours improves texture, making shells chewier and more flavorful.
- Ensure egg whites are at room temperature for better meringue volume.
