What better way to start off this blog 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).
I’m still terrified of macarons but four tries and many wasted bags of almond flour (sorry, Bob’s Red Mill) later, I think I finally got the hang of this elusive little cookie.
I watched about 325 youtube videos until I could visualize myself doing the motions before I even attempted macarons my first time. I actually highly recommend this to learn exactly what the perfect consistency of meringue and batter looks like so you know when to stop mixing.
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 when they were in the house 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.
Preparation is KEY! Don’t try making these on a whim. Aging the egg whites was a game changer for me. Separate your egg whites from the yolks a day or two before you plan on making macarons. Cover with plastic wrap and let them sit in the fridge overnight or for at least 24 hours. Then, take them out of the fridge and let them sit at room temperature at least 3-4 hours before using. I couldn’t get these to work for the life of me until I started doing this! I hope it works for you as well!
HOW TO MAKE FERRERO ROCHER MACARONSPrint
Decadent Ferrero Rocher macarons that taste just like the chocolates, with a chocolate macaron shell, Nutella filling, and crushed hazelnuts.
90g 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 cocoa powder
Filling & Toppings
220 g Nutella
80 g dark chocolate, tempered
handful of roasted hazelnuts, crushed
- In a mixing bowl, beat egg whites with an electric hand 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 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)
- 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 in preheated oven for 15 minutes, or until they cleanly peel away from the parchment when lifted.
- Allow the shells to cool completely before filling.
- 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 tempered 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 chocolate hardens.
Keywords: ferrero rocher macarons, hazelnut macarons, macarons, ferrero rocher, nutella
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