Ferrero Rocher Macarons

Ferrero Rocher Macarons - it's another mash-up! Delicious chocolate hazelnut macaron shells with a Nutella ganache filling, dipped in melted chocolate and chopped hazelnuts for that signature Ferrero Rocher taste and look.

Jump to:

• What are Ferrero Rocher?
• What makes this the best recipe?
• Ingredients
• Instructions
• Nutella ganache filling recipe
• Chocolate hazelnut topping
• Wine pairing for Ferrero Rocher
• Variations
• Equipment
• Storage
• Expert tip
• FAQ
• 📖 Recipe
• 💬 Comments

I love creating new macaron flavors, and last week, I went to a wine tasting hosted by the Portuguese Ambassador to the UK. Needless to say, it reminded me of the famous 1990s Ferrero Rocher adverts we had here in England (if you've not seen them, watch here), and an idea was born...what if I made Ferrero Rocher macarons? It sounded pretty over the top, but I set about breaking down this famous sweet treat to see what I could do.

What are Ferrero Rocher?

Ferrero Rocher are a chocolate Italian confectionary with three elements. A gooey, chocolate hazelnut encased in a wafer sphere coated in chocolate and chopped hazelnuts. Ferrero Rocher are named for their creator, Michele Ferrero, and a Catholic shrine  Rocher de Massabielle.

The issue I faced making Ferrero Rocher macarons was sweetness. Macaron shells are incredibly sweet, and I needed to balance this out against the filling and coating, which was also going to be very sweet. But I managed it, and the result is an elegant and tasty treat that stays just the right side of sweetness.

What makes this the best recipe?

1. The shells: macaron shells are made with ground hazelnuts as well as ground almonds, and they replicate the wafer element. We coat the hazelnut macaron shells in melted dark chocolate mixed with chopped hazelnuts.
2. The filling: The Ferrero Rocher macaron filling is a mixture of rich ganache made with a lower percentage cocoa solids dark chocolate so that it thickens to the right consistency, plus a small amount of Nutella. Nutella on its own would be too sweet as a filling, but the balance with the ganache and slight acidity from the cream works perfectly.
3. The topping: Finally, the macarons are dipped into chocolate and hazelnuts to perfectly imitate Ferrero Rocher, but in macaron form.

Is this your first time making macarons? Be sure to check out my full, detailed guide to making Italian macarons (with Italian meringue) first. I prefer the Italian method with macarons, as the meringue has more stability and structure, which makes the macaron batter harder to overmix.

Ingredients

Ferrero Rocher macaron shells

1. Ground almonds: This Ferrero Rocher macaron recipe uses ground hazelnuts and almonds.
2. Ground hazelnuts: Hazelnut flour is less dense than almond flour and works well blended together.
3. Egg whites: We need two separate lots of egg whites, one for the Italian meringue and one for the almond/hazelnut paste. Make sure the egg whites are at room temperature for the best results.
4. Powdered sugar/icing sugar: This is mixed with the nut flour and egg whites to form a paste.
5. Cocoa powder: Mix cocoa powder with the nut paste to get a delicious chocolate macaron shell. Make sure to use high-quality, high cocoa percentage chocolate powder.
6. Fine granulated sugar: This is used to make a sugar syrup for the Italian meringue.
7. Water: We use water to help us melt the sugar evenly and avoid sugar crystals.

Ferrero Rocher macaron filling

1. Double cream/heavy cream: Use high-quality heavy cream for the Ferrero Rocher chocolate ganache filling.
2. Nutella: Nutella has the classic rich chocolate hazelnut taste we need.
3. 50-60% dark chocolate: It is important to use chocolate with the right percentage of cocoa solids to get the correct creamy texture and thickness.

Ferrero Rocher macaron topping

1. Hazelnuts: Finely chopped hazelnuts complete the Ferrero Rocher look, taste and texture.
2. 85% dark chocolate: We use a higher percentage of dark chocolate for the topping, as it is more fluid and forms a nice light layer rather than a thick, brittle one.

See the recipe card for full quantities.

The Italian meringue will turn a smooth, glossy, and opaque white. Continue to whisk once all of the sugar syrup has been added to bring down the heat until you can touch the side of the bowl, and it feels warm but not hot. 

Be careful not to add the Italian meringue into the nut paste whilst it is still very hot, as it will scramble the uncooked egg whites in the nut paste, and you will end up with a sorry mess.

Mix the Italian meringue into the nut paste in three stages. 

Firmly mix in the first third of the Italian meringue with a metal or wooden spoon to loosen the paste. Fold in the remaining two-thirds one at a time using the softer spoon or spatula, being very gentle with the final third to not overmix the batter and make it too slack. It should still softly hold itself and not be sloppy.

Piping macarons

Pipe the macaron shells. Transfer the macaron batter to a piping bag, relax it slightly more with your hands, and then cut the tip off.  Pipe the macaron shells onto a lined baking tray or cookie sheet, leaving a small gap in between each cookie as they will expand whilst they bake.  

Pick up the tray and firmly smack it down onto a work surface twice to settle the Italian macaron batter and help prevent air bubbles. 

Bake the hazelnut macarons straight away for 17 minutes, then remove them from the oven and allow them to cool on the tray. 

Serve and enjoy!

Hint: why not go one step further and use edible gold leaf on the outside of your chocolate macaron shells?

If you have any leftover ganache and chunky hazelnut chocolate topping, mix them together and spread thinly onto a lined baking tray. Put it in the fridge, and it will harden, at which point you can snap it into pieces and make chocolate hazelnut brittle.

Equipment

• Weighing scales. Digital is best. Baking is a science, after all, so we need precision! I do not recommend using the cup system to make macarons.
• A sieve to ensure that the powdered sugar and almond flour is as fine as possible. 
• A blender/food processor to thoroughly combine the almond flour and powdered sugar. This ensures a completely smooth finish on your macaron shells. 
• A small saucepan to make your sugar syrup
• A jam or sugar thermometer to measure the temperature of the hot sugar syrup. The sugar syrup needs to be at a particular temperature to make Italian meringue, and it is impossible to judge without a thermometer. The best thermometers for sugar syrup do not allow the bulb to touch the bottom or sides of the saucepan, thus ensuring you are measuring the temperature of the sugar and not the pan. 
• An electric whisk or stand mixer to whisk your room-temperature egg whites into soft peaks before slowly adding the hot sugar syrup. 
• Two large mixing bowls, preferably glass. Try to avoid using a metal mixing bowl for the Italian meringue, as it will conduct heat and prevent the mixture from cooling. 
• A metal mixing spoon for combining ingredients more vigorously.
• A silicon mixing spoon or spatula for further, more gentle mixing. 
• Baking sheets/trays - not high-sided ones, as this builds up too much steam
• Silicon mat or baking parchment paper (but the silicon mats are better and allow for lower waste as they are not single-use)
• Piping bags - to pipe your macarons onto a baking tray and then also to pipe your fillings. 

Storage

Store leftover Ferrero Rocher Macarons in an airtight container in a cool place for up to two days and then refrigerate. Use within a further three days.

Macaron shells freeze very well for up to one month. Defrost thoroughly before filling.

FAQ

📖 Recipe