Ferrero Rocher Macarons
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Ferrero Rocher Macarons are filled with milk chocolate ganache, 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.
Table of Contents
Why You’ll Love This Recipe
- Ganache is smooth and silky. Check also the White or Dark Chocolate ganache.
- Macarons are loaded with hazelnut flavor, like my Chocolate Hazelnut Macarons.
- Macarons taste delicious.
Ingredients
- Milk Chocolate: Use good quality chocolate.
- Cream: Heavy cream. Do not use half and half or milk.
- Glucose Syrup: Can be replaced with inverted sugar or honey.
- Hazelnut praline: Homemade or store-bought.
- Salt: Use a pinch of salt.
- Nuts: Roasted hazelnuts for the center of the ganache
How to Make This Recipe
- make chocolate macaron shells. Hazelnut Macarons shells will also work for this recipe.
- Prepare milk chocolate ganache.
- Assemble macarons.
- Cover macarons in Ferrero Rocher glaze.
- Decorate with edible gold leaves.
In the small saucepan 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 a hand blender. Add hazelnut praline and salt. Emulsify again. Transfer the ganache into a flat container and cover it 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 the double boiler method. Add Mycryo Cocoa Butter powder and grapeseeds oil. Use any oil without any distinctive taste or smell. Emulsify with a hand blender. Add roasted crushed hazelnuts and mix with a spatula. Keep the glaze in the fridge for 2-3 months. Warm up the glaze and use it when needed. The working temperature of the glaze is 86oF-89oF (30oC-32oC).
How to Assemble
Transfer milk chocolate ganache into a piping bag with a round pipping tip. Pipe ganache onto the bottom side of the macaron shell, place roasted hazelnut in the center, and sandwich together with a similarly sized macaron shell.
Place assembled macarons into an air-tight container and keep in the refrigerator for 12 hours. They need to mature before you can decorate and enjoy them. When the macarons mature in the fridge, cover the top shell with Ferrero Rocher glaze or dip half of the macaron in the glaze and place on a cooling rack. The glaze needs to get harder. After that decorate with edible gold leaves.
Tip from Marina: Do not cover macarons in the glaze before maturing them in the refrigerator.
Expert Tips
- 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 of 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 hazelnut is preferred, but half is also an option.
Recipe FAQs
Store Ferrero Roche Macarons in an air-tight container for 2-3 days in the fridge.
Freeze filled macarons in air tight container for up to 6 months.
This happens if the batter is overmixed. Check the consistency of the batter every 2-3 folds. Overmixed butter runs very fast off the spatula.
Macaron shells did not rest enough before baking.
There are many reasons for that. The most common are unstable meringue, incorrect folding technique, or wrong oven temperature.
More Recipes You’ll Love
If you make these Ferrero Rocher Macarons, please tag me on social media and leave a rating below. I would love to see your creations!
Recipe
Ferrero Rocher Macarons
Equipment
- 1 immersion blender
- 1 stand mixer or electric hand mixer
- 1 spatula
- 1 saucepan
Ingredients
Milk Chocolate Ganache
- 250 gr milk chocolate
- 260 gr heavy cream
- 20 gr glucose syrup
- 50 gr hazelnut praline
- 1 pinch of salt
Chocolate Macaron Shells
- 125 gr almond flour (1 cup)
- 125 gr powdered sugar (1 1/4 cup)
- 15 gr Extra Brute Cacao Barry cocoa powder (2 Tablespoon)
- 100 gr egg whites room temperature (from 3 large eggs)
- 100 gr white granulated sugar (1/2 cup)
Ferrero Rocher Glaze
- 200 gr milk chocolate
- 60 gr grapeseed oil
- 2 gr Mycryo cocao butter powder (optional)
- 100 gr roasted crushed hazelnuts
Instructions
How to Make 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.
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.
- 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 Make Chocolate Macaron Shells
- In the mixing bowl sift together almond flour, powdered sugar and cocoa powder. Set aside.
- In the mixing bowl of a stand mixer add room-temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at a time. Increase speed to medium-high and whip until stiff picks. This will take 10-15 minutes.
- Add dry ingredients and start folding the butter. When macaronage drips down from the spatula “like lava”, transfer it into a piping bag with a round tip.
- Pipe macaron shells on the baking mat.
- Top baking sheet pan with pipped macaron shells a few times. Let shells rest on the countertop until no batter sticks to your finger when you touch it.
- Bake macaron shells in the preheated oven to 275o F (134o C) -300o F (150oC) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.
- Remove baked macaron shells from the oven and let it cool on the baking mat with a baking sheet pan. When shells are cooled completely remove from baking mat and pair them with similar size.
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.