Ferrero Rocher Macarons
Ferrero Rocher Macarons are filled with milk chocolate ganache, that made with hazelnut praline, covered with chocolate glaze and roasted hazelnut in the center. If you like Ferrero Rocher candy, you have to try these macarons. They taste exactly like candy or even better.
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How to make Ferrero Rocher Macarons
- make chocolate macaron shells. For recipe and instrusctions please check here.
- prepare milk chocolate ganache
- assemble macarons
- cover macarons in Ferrero Rocher glaze
- decorate with edible gold leafs
How to make milk chocolate ganache
Ingredients needed
- milk chocolate
- heavy cream
- glucose syrup
- hazelnut praline
- salt (optional)
- roasted hazelnuts for the center in the ganache
In the small sauce pan warm up heavy cream and glucose syrup. Do not boil! Add hot mixture over milk chocolate and let it set for a few minutes. Emulsify with hand blender. Add hazelnut praline and salt. Emulsify again. Transfer ganache into flat container and cover with the plastic wrap “to contact”. Keep ganache in the fridge for 4-6 hours before filling macarons.
How to make Ferrero Rocher glaze
Melt milk chocolate in the microwave or use doubel boiler method. Add Mycryo Cocoa Butter powder and grapeseeds oil. Use any oil wihtout any distinctive taste or smell. Emulsify with hand blender. Add roasted crushed hazelnuts and mix with spatula. Keep glaze in the fridge for 2-3 months. Warm up glaze and use it when needed. Working temperature of the glaze is 86-89F (30-32C).
How to assemble macarons
Transfer milk chocolate ganache into pipping bag with round pipping tip. Pipe ganache onto the buttom side of macaron shell, place roasted hazelnut in the center and sandwich together with a similarly sized macaron shell.
Place assembled macarons into air-tight container and keep in the regrigerator for 12 hours. They need to mature before you can decorate and enjoy them.
Tip from Marina: do not cover macarons in the glaze before maturing them in the regrigerator.
When macarons matured in the fridge, cover top shell with Ferrero Rocher glaze or dip half of macaron in the glaze and place on cooling rack. The galze needs to get harder. After that decorate with edibel gold leafes.
Tips for making Ferrero Rocher Macarons
- use good quality milk chocolate like Valrhona, Callebaut or Cacao Barry
- make sure to use Hazelnut praline for the milk chocolate. Hazelnut butter, spread or Nutella are not praline.
- Use roasted hazelnuts. Roasted nuts taste much better.
- You can use halved hazelnuts for the center in the ganache. This will help you to sandwich the macaron properly. It also depends on how much ganache you are using for the filling. Whole hazlenut is prefered but half is also option.
If you make these Ferrero Rocher Macarons, please tag me on social media and make sure to leave a rating down below. I would love to see your creations! Check other recipes:
- Hazelnut Macarons
- Chocolate Cheesecake Macarons
- Kyiv cake
- Raspberry Chocolate Brownies
- Thick Hot chocolate
Ferrero Rocher Macarons
Equipment
- 1 emulsify blender
Ingredients
Milk chocolate ganache
- 250 gr milk chocolate
- 260 gr heavy cream
- 20 gr glucose syrup
- 50 gr hazelnut praline
- 1 pinch of salt
Ferrero Rocher Glaze
- 200 gr milk chocolate
- 60 gr grapeseed oil
- 2 gr Mycryo cocao butter powder (optional)
- 100 gr roasted crushed hazelnuts
Instructions
Milk chocolate ganache
- In the small sauce pan warm up heavy cream and glucose syrup. Do not boil!
- Add hot mixture over milk chocolate and let it set for a few minutes.
- Emulsify with hand blender.
- Add hazelnut praline and salt. Emulsify again.
- Transfer ganache into flat container and cover with the plastic wrap "to contact".
- Keep ganache in the fridge for 4-6 hours before filling macarons.
Ferrero Rocher Glaze
- Melt milk chocolate in the microwave or use doubel boiler method.
- Add Mycryo Cocoa Butter powder and grapeseeds oil.
- Emulsify with hand blender.
- Add roasted crushed hazelnuts and mix with spatula.
- Working temperature of the glaze is 86-89F (30-32C)
- Keep glaze in the fridge for 2-3 months. Warm up glaze and use it when needed.
How to assemble Ferrero Rocher Macarons
- Transfer milk chocolate ganache into pipping bag with round pipping tip.
- Pipe ganache onto the buttom side of macaron shell, place roasted hazelnut in the center and sandwich together with a similarly sized macaron shell.
- Place assembled macarons into air-tight container and keep in the regrigerator for 12 hours. They need to mature before you can decorate and enjoy them.
- When macarons matured in the fridge, cover top shell with Ferrero Rocher glaze or dip half of macaron in the glaze and place on cooling rack. The galze needs to get harder.
- Decorate macarons with edibel gold leafes.