Hello friends, today we are making some very special macarons, these are Ferrero Rocher Macarons, filled with chocolate ganache, Nutella, hazelnuts, with a chocolate hazelnut topping and gold leaves.
Below you will find the recipe for the filling of the macarons, and how to decorate them. Make sure to head over to the Chocolate Macarons recipe to check out how to make the chocolate shells.
On that post I give my best tips on how to make chocolate macaron shells, and step by step instructions on making the best macaron shells ever!
So here on this post, we can just concentrate on the filling.
I decided to decorate the macarons with gold leaves on top to resemble a Ferrero Rocher, of course, since they come wrapped in a golden paper.
The top of the macaron is also decorated to resemble a Ferrero Rocher’s surface, which we achieve by mixing finely chopped hazelnuts and melted chocolate and dipping the tops of the shells in the mixture.
These Ferrero Rocher macarons are filled with chocolate ganache, Nutella, and hazelnut.
Before decorating the macarons, I advise filling them, and then placing them in the fridge until the filling is set. This will give you a “handle” when dipping the macarons in the chocolate hazelnut mixture, which will be the bottom shell.
I used a large 1A tip to pipe the filling inside the macarons. And I also used a piping bag filled with Nutella to pipe the filling in the center, it is way less messy to do it this way than to spoon the Nutella in the middle.
First pipe a ring of ganache around the edges of the bottom shell. Then pipe the Nutella in the center.
Place a halved hazelnut on top, then top with more Nutella. It’s important to put more Nutella over the hazelnut so the macaron sandwich closes properly.
Tips on how to make Ferrero Rocher Macarons
- Use a halved hazelnut for the filling so you are able to sandwich the macaron properly, I tried with a whole hazelnut, but the ganache had to be very tall in order to have the same height as the hazelnut, and I didn’t like the look of the chocolate ring piped twice around the edges, so I decided to cut the hazelnuts in half.
- Make sure to use good quality chocolate, I am using Callebaut. I never have to temper Callebaut when topping macarons or dipping, because it’s a very high quality chocolate.
- The quality and brand of your chocolate might also impact the consistency of the chopped hazelnut and chocolate mixture that we are going to dip the macarons in, so have that in mind. Some chocolates are thinner, and some are thicker when melted.
- This will also interfere with the ganache. If the ganache is separating or splitting, it could be because it got too cold, you can simply place it over a double boiler with barely simmering water and whisk until the chocolate has melted and incorporated back together.
- If the ganache separates, you can always add a tiny more cream to try and make it come back together, again this has to do with the temperature you let the ganache achieve, and also the brand and quality of the chocolate you are using, and the fat content of the chocolate.
I used these macarons to fill my Christmas Cookie Box 2021, as you can see below! I felt like they were festive enough to belong in my Macaron Christmas Box of this year. Everyone I make a different cookie box at the end of the year.
If you like these Ferrero Rocher Macarons, make sure to check out some of these recipes:
- Snickers Macarons
- Hot Chocolate Macarons
- Mint Chocolate Macarons
- Peanut Butter Macarons
- S’mores Macarons
- Chocolate Caramel Macarons (Rolo Macarons)
- Oreo Macarons
- Pecan Turtle Macarons
- Nutella Macarons
- German Chocolate Macarons
- Hazelnut Macarons
- Brownie Macarons
- M&M’s Macarons
If you are interested in learning more about macarons, please visit Macaron School, where I share all the knowledge about how to become a macaron master!
Thanks for reading!
Ferrero Rocher Macarons
1 recipe chocolate shells
or chocolate chips
or chocolate chips
- Gold sheets
For the Ganache filling
Chop dark chocolate very finely, or you can use chocolate chips, but make sure to use good quality chocolate, I like to use Callebaut. Place the chocolate in a bowl.
Heat the heavy cream in a small pan over medium heat, or in the microwave. No matter what method you choose, be very careful not to boil the heavy cream.
Pour hot cream over chopped chocolate. Let it stand for a minute.
Start whisking until completely melted.
Let it come to room temperature.
If the ganache isn’t getting hard enough to achieve piping consistency, place it in the fridge for just 5 minutes, then remove it, stir, and leave it on the counter. The ganache will naturally get stiffer and thick. To be pipeable, the ganache should be thick, but easy to spread.
To fill the macarons
Place the ganache in a piping bag fitted with a round piping tip. I used a 1A.
Pipe a ring of ganache on a bottom macaron shell.
Place the Nutella in a piping bag as well.
Pipe a bit of Nutella in the center of the macarons, then top with a halved hazelnut, then top with more Nutella.
Place a top shell over the bottom filled shell.
Refrigerate the macarons until the filling has set and chilled thoroughly, about 20 minutes or so.
To decorate the macarons
Place the toasted hazelnuts in a food processor and process until they are ground, but not as fine as a powder, you want them to be finely chopped.
Melt the chocolate in the microwave for 15 second intervals until completely melted. Make sure to use very good quality chocolate, I used Callebaut.
Once the chocolate has melted, add the chopped hazelnuts in and mix to combine. You should have a thick mixture, but not so thick, make sure to watch the video to see the thickness of my mixture. Also have in mind that in my video I was making a larger quantity of macarons than just one batch’s worth, so just go by the quantities listed here for one batch. However, depending on the brand and quality of your chocolate, it might be thiner than what I am using, so you might need more or less hazelnuts to make it the proper consistency for dipping and creating the Ferrero Rocher effect on the outside.
Remove the macarons from the fridge and dip just the tops in the hazelnut and melted chocolate.
Give the macarons a little shake to spread out the chocolate.
Place the macarons back in the fridge until the chocolate has set.
After the chocolate has set, you can decorate it with gold sheets, I used a brush to help me place and stick the gold leaf in place.
Store in the fridge for up to 5 days, in the freezer for up to 1 or 2 months.
Recipe for the chocolate shells can be found here.
Make sure to use good quality chocolate. I use Callebaut and never have to temper it.
If the ganache breaks or separates, place it over a double boiler with barely simmering water and whisk vigorously until the ganache comes together again. You can also add a bit of heavy cream while you whisk to help it come together.
The chocolate I use: Callebaut
The gold leaves: Genuine Edible Gold Leaf