Ferro Rocher Macaron

These Ferrero Rocher macarons are delicate almond shells filled with a smooth chocolate hazelnut ganache and a crisp hazelnut centre. The texture is light and chewy with a rich, nutty bite that tastes unmistakably indulgent. This is a medium to advanced baking project that rewards patience and precision. Total time is around 2 hours including resting and cooling.

Ingredients

For the macaron shells

• 100 g ground almonds, finely milled
• 100 g icing sugar
• 75 g egg whites, at room temperature
• 100 g caster sugar
• 1 tablespoon cocoa powder, unsweetened
• Pinch of fine salt

For the chocolate hazelnut ganache

• 120 g dark chocolate, finely chopped
• 80 ml double cream
• 1 tablespoon unsalted butter
• 2 tablespoons chocolate hazelnut spread

For the centre and topping

• Whole roasted hazelnuts
• Finely chopped roasted hazelnuts

Method

Prepare the oven and trays

Preheat the oven to 150°C fan assisted. Line two flat baking trays with baking parchment or silicone mats. Fit a piping bag with a small round nozzle and set aside.

Mix the dry ingredients

Sift the ground almonds, icing sugar, cocoa powder, and salt into a bowl. Discard any coarse bits left in the sieve. This step helps achieve smooth shells.

Whip the egg whites

Whisk the egg whites until they form soft peaks. Gradually add the caster sugar while whisking, then continue until stiff, glossy peaks form. The meringue should hold its shape when the whisk is lifted.

Fold and pipe

Gently fold the dry ingredients into the meringue in stages. Stop folding when the batter flows slowly and settles back into itself within about 10 seconds. Transfer to the piping bag and pipe small, even circles onto the trays. Tap the trays firmly on the counter to release air bubbles.

Rest and bake

Leave the piped macarons to rest for 30 to 40 minutes until the tops feel dry to the touch. Bake for 14 to 16 minutes, rotating the tray halfway through. Allow to cool completely before removing from the tray.

Make the ganache

Heat the cream until just steaming, then pour over the chopped chocolate. Leave for one minute, then stir until smooth. Add the butter and chocolate hazelnut spread and mix until glossy. Let it cool until thick enough to pipe.

Assemble

Pipe a ring of ganache onto half of the shells. Place a whole hazelnut in the centre, then top with another shell and gently press together. Roll the edges in chopped hazelnuts if desired.

Tips

Why did my macarons crack?

Cracks usually mean the shells did not rest long enough or the oven was too hot. Always check for a dry skin before baking.

How do I get smooth shells?

Sifting the almonds and icing sugar finely and folding carefully prevents lumpy batter and rough tops.

Can I make these in advance?

Yes. The flavour improves after resting overnight in the fridge, which also softens the centres perfectly.

Serving Suggestions

• Serve with espresso or strong coffee
• Add to a dessert platter for special occasions
• Package as homemade gifts in small boxes

Storage

Room temperature

Store in an airtight container for up to 24 hours if the room is cool and dry.

Refrigerator

Keep refrigerated for up to 4 days. Bring to room temperature before serving for best texture.

Freezing

Freeze assembled macarons for up to 1 month. Thaw slowly in the fridge overnight.

Nutrition

• Calories: 150 kcal
• Carbohydrates: 14 g
• Protein: 3 g
• Fat: 9 g
• Saturated Fat: 4 g
• Sodium: 18 mg

Nutrition values are estimates and vary by ingredients used.

FAQs

Are Ferrero Rocher macarons hard to make?

They require accuracy and patience, but following each step carefully makes them very achievable for home bakers.

Can I skip the hazelnut centre?

Yes, but the whole hazelnut adds the signature crunch and flavour that makes these special.

Why are my macarons hollow?

Hollow shells usually come from over whipped egg whites or baking at too high a temperature.

Can I use ready ground almonds?

Yes, but make sure they are very fine. Pulse briefly in a food processor if needed, then sift.