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.
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