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Ferrero Rocher Macarons with Nutella Ganache (No Rest French method)

Ferrero Rocher Macarons with Nutella Ganache (No Rest French method)

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Treat yourself and your loved ones to these irresistible Ferrero Rocher Macarons with Nutella Ganache, crafted using the no-rest French method. These delightful confections feature crisp chocolate macaron shells that house a luscious Nutella ganache, making them perfect for any occasion—be it a festive gathering or an afternoon treat with coffee. With a quick preparation time and straightforward steps, you’ll impress family and friends without the stress often associated with macaron-making. Every bite offers a combination of elegance and comfort, accentuated by crunchy hazelnut pieces. Enjoy creating this gourmet dessert at home!

Ingredients

Scale
  • 50 g egg whites
  • 40 g granulated sugar
  • ⅛ tsp cream of tartar
  • 60 g almond flour, sifted
  • 45 g powdered sugar, sifted
  • 5 g cocoa powder, sifted
  • 113 g milk chocolate
  • 37 g nutella
  • 50 g heavy cream
  • 2 tbsp butter
  • ½ tsp hazelnut extract
  • 37 g chopped hazelnuts, toasted
  • 42 g milk chocolate, melted
  • 2 Ferrero rocher balls, chopped
  • 12 1.5 inch sheets edible gold leaf

Instructions

  1. Gather all ingredients and ensure your egg whites are at room temperature.
  2. In a mixing bowl, whip egg whites with cream of tartar until soft peaks form. Gradually add granulated sugar, continuing to beat until stiff peaks occur.
  3. Gently fold in sifted almond flour, powdered sugar, cocoa powder, and optional food coloring until the mixture is fully combined.
  4. Pipe small circles of batter onto parchment-lined baking sheets and bake in a preheated oven at 300°F (150°C) for about 20 minutes.
  5. While cooling, prepare the Nutella ganache by heating heavy cream until simmering, then pouring it over chopped milk chocolate and Nutella; stir until smooth.
  6. Once shells are cooled, pair them up and fill each with the ganache before topping with crushed Ferrero Rocher pieces.

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