Print

Ferrero Rocher Macarons with Nutella Ganache Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 111 reviews

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.

Ingredients

Units Scale

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

  1. 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.
  2. Make the Macaron Shells Dry Ingredients: In a medium bowl, sift together almond flour and powdered sugar. Set aside.
  3. Prepare Sugar Mixture for Meringue: In a small bowl, combine granulated sugar with cream of tartar, mixing well.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Cool Shells: Remove baked shells from oven and allow them to cool completely before peeling off mats or parchment.
  9. 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.
  10. 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.
  11. 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.
  12. 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.

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