These ferrero rocher macarons taste just like the chocolates. They feature chocolate macaron shells, hazelnut nutella filling, topped with chocolate drizzle and crushed hazelnuts.
What better way to start off today with a bang with a Ferrero Rocher macarons recipe for all you overachievers (because no one else in their right mind would attempt macarons other than people like us).
Ferrero Rocher macarons that taste just like the chocolates
You could also call these hazelnut macarons, because that's what they are, essentially. But these taste exactly like the Ferrero Rocher chocolates that I used to devour as a kid. The chocolate shell acts like a crispy wafer, sandwiching a dollop of Nutella (or any hazelnut spread). You could always put the crushed hazelnuts inside the Nutella filling instead of on top if you want to get really technical and honour the hierarchy of a real Ferrero Rocher. Either way, these bring back memories!
You can decorate them however you like or leave them plain but I think the chocolate drizzle makes them look more profesh than they really are. This is a great tutorial on how to temper chocolate without a thermometer, which was what I did.
Tips for making macarons
Macarons still stress me out every time I make them but after many wasted bags of almond flour (sorry, Bob's Red Mill) later, I think I finally got the hang of this elusive little cookie.
- Watch lots of Youtube videos of macaron techniques. It's super important to learn exactly what the perfect consistency of meringue and batter looks like so you know when to stop mixing
- Age your egg whites overnight in a clean bowl before starting to make macarons. See below!
- Let your egg whites come back to room temperature before whipping!
- Check your oven temperature with an oven thermometer. All ovens differ slightly in temperature and also change over time. Small variations in temperature can make or break your macarons.
- Use a macaron piping template to ensure all your macarons are the same size and shape and evenly spaced apart.
How to age egg whites
Preparation is KEY! Don't try making these on a whim. Aging the egg whites overnight was a game changer for me in the way my macarons turned out. Aging the egg whites reduces the moisture content and creates a stronger and more stable meringue that also whips up faster.
To do this, separate your egg whites from the yolks a day before you plan on making macarons. Store the egg whites in a clean bowl.
Cover the bowl with plastic wrap and poke a few holes on top with a fork to let the moisture out. Let it sit in the fridge overnight or for at least 24 hours.
When you're ready to use them, take them out of the fridge and let them sit at room temperature at least 1-2 hours before using or until they come back to room temperature.
Other macaron recipes
Ferrero Rocher Macarons
- 90 g egg whites (about 3 large eggs), room temperature & aged for 24hrs
- 50 g granulated sugar
- 200 g powdered sugar
- 110 g super-fine almond flour
- 1 tbsp natural cocoa powder
- 220 g Nutella hazelnut spread
- 80 g dark chocolate, melted
- roasted hazelnuts, crushed, for garnish
- In a mixing bowl, beat egg whites with a hand mixer or stand mixer on medium speed until foamy. Add ½ the granulated sugar and beat on high speed. Add the remaining granulated sugar and continue beating until egg whites reach stiff peaks.
- Using a fine mesh sieve, sift together the almond flour, powdered sugar, and cocoa powder into the meringue. Press remaining pieces into the sieve and discard any leftover large pieces.
- With a rubber spatula, fold the mixture into the meringue, pressing the batter against the bottom and sides of the bowl and scooping it back together until the batter ribbons off the spatula when lifted. Do not overmix.
- Line one or two large baking trays with parchment paper, cut to size so the edges lay flat.
- Fill a piping bag fitted with a round tip. Pipe batter onto prepared baking tray into 1 - 1 ½ inch disks.
- Lift and drop the baking tray onto a hard surface 2-3 times to smooth out the batter and knock out any air bubbles. Pop any air bubbles that rise with a toothpick.
- Allow macarons to rest at room temperature for one hour, until a skin forms on the surface of the macaron.
- Preheat oven to 285˚F (140˚C) while you wait.
- After an hour, gently brush the top a macaron with your finger to check that a skin has formed. The batter should not stick to your finger, if it does, allow to set for an additional 15 minutes.
- Bake macarons for about 15 minutes, or until they cleanly peel away from the parchment when lifted.
- Allow the shells to cool completely before filling.
Assembling the Macarons
- Transfer Nutella filling into a piping bag with a round tip and pipe onto the bottom side of a cooled shell and sandwich together with a similarly sized cookie.
- Transfer melted chocolate to a small piping bag and snip corner off to make a tiny hole. Drizzle chocolate over one side of the macarons. Sprinkle with crushed hazelnuts before the chocolate hardens.
Not what you were looking for? See the rest of my recipes!
Can I use ground almonds instead of almond flour?
Almond flour is basically very finely ground almonds! Almond flour is easier since it's already the right consistency but ground almonds CAN work - it just depends what it looks like. If you're grinding it yourself, you need to stop it before the almonds start releasing oils and it should be fine enough to be sifted through a fine mesh sieve otherwise the macaron surfaces will be lumpy.
This is the BEST absolutely hands done! This is my go to recipe now and I have mastered the technique thanks to this recipe. I can change up the flavors if I want but this one is so good you don’t have to!! Thanks a million!
Yay! I'm so happy to hear that, Carol!! I totally know the feeling of finding a ride or die recipe and finally getting macarons right!
Hi! Just wanted to drop by and say I am OBSESSED with your blog and photography style. LOVEEEEE! 🙂
Aww thank you so much Clarisse!! You're too kind!