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Ferrero Rocher Macarons with Nutella Ganache and Edible Gold Leaf Recipe

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4.2 from 13 reviews

Indulge in these elegant Ferrero Rocher Macarons with Nutella Ganache, featuring delicate French macaron shells made with cocoa and almond flour, filled with a luscious Nutella-infused milk chocolate ganache, and topped with toasted hazelnuts, melted chocolate, and chopped Ferrero Rocher chocolates. This no-rest French method recipe ensures a quicker preparation while delivering the classic smooth, chewy texture and rich, nutty flavor combinations.

Ingredients

French Macaron Shells

  • 50 g egg whites, room temperature
  • 40 g granulated sugar
  • ⅛ tsp cream of tartar
  • 60 g almond flour, sifted
  • 45 g powdered sugar, sifted
  • 5 g cocoa powder, sifted
  • Powder or gel brown food coloring (optional)

Nutella Ganache

  • 113 g milk chocolate (⅔ cup)
  • 37 g Nutella (2 tbsp)
  • 50 g heavy cream (3 ½ tbsp)
  • 2 tbsp butter
  • ½ tsp hazelnut extract (optional)

Topping

  • 37 g chopped hazelnuts, toasted (¼ cup)
  • 42 g milk chocolate, melted (¼ cup)
  • 2 Ferrero Rocher balls, chopped
  • 1-2 sheets 1.5 inch edible gold leaf (optional)

Instructions

  1. Preparation: Preheat oven to 325°F (162°C) and place the oven rack in the middle position. Place printed macaron templates on baking trays and cover with silicone mats or parchment paper. Prepare a medium-large piping bag with a large round tip or snip the end if unavailable.
  2. Make the Macaron Shells: Combine sifted almond flour and powdered sugar in a medium bowl. In a small bowl, mix granulated sugar and cream of tartar. Place egg whites in a stand mixer’s bowl and whip on medium-low speed for 4 minutes until foamy and white. Increase speed to medium, add sugar mixture in thirds at 30-second intervals, and whip until stiff and glossy peaks are formed, about 9.5 minutes total. Add food coloring if desired.
  3. Fold Dry Ingredients: Gently fold the almond flour, powdered sugar, and cocoa powder into the meringue, scraping the bowl often. Continue folding until the batter reaches a thick, glossy consistency, flowing off the spatula in ribbons that melt back into the batter within 30 seconds.
  4. Pipe Macarons: Transfer batter to piping bag and pipe onto prepared mats using the template as a guide. Tap trays on the counter to release air bubbles and pop any remaining bubbles with a toothpick.
  5. Bake Macarons: For no-rest method with insulated baking trays, bake at 325°F (162°C) for 15-20 minutes, rotating halfway. For regular trays, let macarons dry at room temp for 30-60 minutes or until dry to touch, then bake at 325°F (162°C) for 15-20 minutes. Test doneness by gently pushing the shell side; if it wobbles, bake longer. Cool completely before removing from mats.
  6. Prepare Nutella Ganache: In a microwave-safe bowl, combine milk chocolate, Nutella, butter, and heavy cream. Microwave for 45 seconds, stir, then microwave in 10-second increments until smooth. Chill in refrigerator, stirring every 5 minutes, until thick enough to pipe (15-20 minutes). Transfer ganache to a piping bag.
  7. Assemble Macarons: Pair macarons by size. For some tops, dip outer shell in melted chocolate then into toasted hazelnuts. For others, drizzle melted chocolate in tight zig-zag and sprinkle hazelnuts. If using gold leaf, moisten surface with water, then apply gold leaf carefully using tweezers and brushes.
  8. Fill Macarons: Pipe a ring of Nutella ganache on bottom shell, add chopped Ferrero Rocher pieces in center, then top with the other shell. If top shell doesn’t adhere well, add a small dab of ganache between Ferrero pieces and shell to secure.
  9. Rest and Serve: Store assembled macarons in an airtight container in the fridge for at least 24 hours to mature. Bring to room temperature before serving to enhance flavor and texture.

Notes

  • Sifting of almond flour, powdered sugar, and cocoa powder is essential to avoid lumps and achieve smooth shells.
  • Using an insulated baking tray allows skipping the drying step before baking; otherwise, drying time is critical to prevent cracking.
  • Be cautious not to overmix macaron batter after folding dry ingredients, as it can cause flat shells.
  • Hazelnut extract enhances nutty flavor but is optional.
  • Edible gold leaf adds elegance but is optional and should be handled with tweezers to avoid damage.
  • Maturation in fridge for 24 hours improves chewiness and flavor development.

Find it online: https://marthatasty.com/ferrero-rocher-macarons-with-nutella-ganache-and-edible-gold-leaf-recipe/