Name: Ferrero Rocher Macaron Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: French
Ingredients: 1 cup (100g) almond flour; 1 3/4 cups (200g) powdered sugar; 3 large egg whites, room temperature; 1/4 cup (50g) granulated sugar; 1/2 teaspoon vanilla extract; Pinch of salt; 1/2 cup (120g) Nutella; 1/4 cup (60g) heavy cream; Chopped hazelnuts (for garnish)

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Why You’ll Love This Recipe

This Ferrero Rocher macaron recipe is a show-stopper for any dessert table. Whether you’re baking for a special occasion or simply treating yourself, these macarons offer a gourmet experience that’s surprisingly achievable at home. They’re naturally gluten-free, and the ganache filling is creamy, rich, and easy to prepare. Plus, the chopped hazelnuts on the edge add an authentic Ferrero Rocher crunch.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Macaron Shells:
1 cup (100g) almond flour
1 3/4 cups (200g) powdered sugar
3 large egg whites, room temperature
1/4 cup (50g) granulated sugar
1/2 teaspoon vanilla extract
Pinch of salt

For the Ferrero Rocher Filling:
1/2 cup (120g) Nutella
1/4 cup (60g) heavy cream
Chopped hazelnuts

Substitution Suggestions:
Dairy-Free Option: Use a dairy-free chocolate spread and coconut cream in place of Nutella and heavy cream.
Gluten-Free: This recipe is naturally gluten-free due to the use of almond flour.

Directions

Prepare the Baking Sheets
Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
Sift the Dry Ingredients
In a medium bowl, sift together the almond flour and powdered sugar to ensure a smooth, lump-free batter.
Whip the Egg Whites
In a clean mixing bowl, beat the egg whites until foamy. Gradually add the granulated sugar and continue to beat until stiff, glossy peaks form.
Fold in the Dry Ingredients
Carefully fold the dry mixture into the whipped egg whites. Use a gentle folding motion to avoid deflating the batter.
Pipe the Macarons
Transfer the batter into a piping bag fitted with a round tip. Pipe small, even circles onto the prepared baking sheets, spacing them about an inch apart.
Rest the Macarons
Let the piped macarons rest at room temperature for 30 to 60 minutes until a skin forms on the surface. They should not stick to your finger when gently touched.
Bake
Preheat your oven to 325°F (160°C). Bake the macarons for 12 to 15 minutes, or until they have risen and set with a slight wobble.
Make the Filling
Heat the heavy cream until just simmering. Pour it over the Nutella and stir until smooth and fully combined. Let cool slightly to thicken.
Assemble the Macarons
Match similar-sized shells together. Pipe the Nutella ganache onto one shell and gently press the second shell on top to form a sandwich.
Garnish
Roll the sides of each macaron in finely chopped hazelnuts for extra crunch and presentation.

Servings and timing

Servings: Makes approximately 20 macarons
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Rest Time: 30–60 minutes before baking

Variations

Chocolate Shells: Add 1 tablespoon of cocoa powder to the dry ingredients for a more chocolaty shell.
White Chocolate Filling: Substitute Nutella with a white chocolate hazelnut ganache for a lighter flavor.
Nut-Free Option: Replace almond flour with sunflower seed flour and skip the hazelnut garnish (note: taste and texture will vary).
Espresso Kick: Add 1/2 teaspoon of espresso powder to the ganache for a mocha twist.

Storage/Reheating

Store the assembled macarons in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving for the best texture and flavor. For longer storage, freeze them in a single layer and thaw in the fridge overnight. Do not reheat macarons; they are best served chilled or at room temperature.

FAQs

What makes Ferrero Rocher macarons different from regular macarons?

The filling and garnish give them a distinct Ferrero Rocher flavor, featuring Nutella ganache and crunchy hazelnuts.

Can I make these macarons without a stand mixer?

Yes, a hand mixer works just fine—just be patient when whipping the egg whites to stiff peaks.

Why did my macarons crack in the oven?

Cracking often results from not resting the shells long enough before baking or from oven temperature fluctuations.

How do I know when the macarons are done baking?

They should have risen with “feet” and not jiggle when touched gently. The tops should feel set and slightly firm.

Can I make the macaron shells ahead of time?

Yes, the shells can be made up to 3 days in advance and stored in an airtight container at room temperature.

What if my batter is too runny or too thick?

A runny batter may be overmixed; a thick batter may be undermixed. Aim for a lava-like consistency that slowly flows off the spatula.

How long do I have to rest the shells before baking?

Anywhere from 30 to 60 minutes, depending on humidity. They should form a dry skin that doesn’t stick to your finger.

Can I freeze Ferrero Rocher macarons?

Yes, they freeze well. Store in an airtight container and thaw overnight in the refrigerator before serving.

What type of hazelnuts should I use for the garnish?

Use roasted and finely chopped hazelnuts for the best flavor and texture.

Is this recipe gluten-free?

Yes, it’s naturally gluten-free due to the use of almond flour and no added wheat-based ingredients.

Conclusion

Ferrero Rocher macarons are an elegant fusion of French patisserie and classic chocolate-hazelnut bliss. With their crisp exterior, chewy centers, and creamy Nutella filling, they make a perfect treat for special occasions or indulgent everyday moments. Whether you’re a macaron master or a first-timer, this recipe offers a delicious challenge with a rewarding outcome.

Ferrero Rocher Macaron Recipe

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Delicate and indulgent, these Ferrero Rocher macarons combine crisp almond flour shells with a creamy Nutella ganache filling and chopped hazelnut garnish. Naturally gluten-free and packed with chocolate-hazelnut flavor, they’re perfect for special occasions or an elevated everyday treat.

Author: Amy
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 20 macarons
Category: Dessert
Method: Baking
Cuisine: French
Diet: Gluten Free

Instructions

Line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, sift together almond flour and powdered sugar. Set aside.
In a clean mixing bowl, beat egg whites until foamy. Gradually add granulated sugar and continue to beat until stiff, glossy peaks form.
Gently fold the sifted dry mixture into the whipped egg whites using a spatula until the batter reaches a lava-like consistency.
Transfer batter to a piping bag fitted with a round tip. Pipe even circles onto prepared baking sheets, spaced about 1 inch apart.
Let macarons rest at room temperature for 30 to 60 minutes until a skin forms on the surface.
Preheat oven to 325°F (160°C). Bake macarons for 12–15 minutes until set and risen.
To make the filling, heat heavy cream until just simmering. Pour over Nutella and stir until smooth. Allow to cool slightly to thicken.
Match macaron shells by size. Pipe ganache onto one shell and gently sandwich with another.
Roll the edges of each macaron in finely chopped hazelnuts. Serve or store as directed.