Ferrero Rocher Macarons
Ferrero Rocher Macarons filled with milk chocolate ganache, that made with hazelnut praline and covered in chocolate with hazelnuts glaze.
Servings: 24 macarons
Calories: 184kcal
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.
Notes
Make sure to use Hazelnut praline for the milk chocolate. Hazelnut butter, spread or Nutella are not praline.
Use good quality milk chocolate.
Use a kitchen scale to measure all ingredients.
Nutrition
Serving: 1macaron | Calories: 184kcal | Carbohydrates: 15g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 13mg | Sodium: 24mg | Potassium: 102mg | Fiber: 1g | Sugar: 12g | Vitamin A: 199IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg
