The meringue goes from foamy to glossy in a few minutes, but it’s the texture after folding that decides whether these shells pipe into tidy rounds or spread into puddles. I look for batter that falls from the spatula in a thick ribbon and settles back into the bowl instead of sitting in a mound. That cue matters more than trying to count every fold.
For these Ferrero Rocher macarons, cocoa shells meet a chocolate-hazelnut filling and a little crunchy hazelnut-wafer center. The shells need a dry surface before they go into the oven, and the finished sandwiches need time in the refrigerator before serving. That wait softens the inside of the shells while the filling stays rich and the center keeps its crunch. The result is a small, deeply chocolatey macaron with a lovely hazelnut bite.
Kitchen Note
Keep the hazelnuts finely chopped and the wafers finely crushed. Big pieces can prop the top shell up instead of letting it sit neatly on the filling, so aim for small, even crumbs.
Save these Ferrero Rocher macarons for a chocolate-hazelnut bake, with cocoa shells and a crunchy wafer center.
Why These Macarons Need a Rest After They’re Filled
Macarons aren’t at their best the moment they come together. The shells start out crisp and dry, while the ganache is smooth and dense; a few hours in the refrigerator let those textures meet in the middle. Moisture from the filling gently softens the inside of each shell, so the bite becomes tender instead of brittle. The outside still gives way cleanly, and the hazelnut-wafer crumbs add a little contrast.
That change happens after assembly, not while the shells are cooling on the baking sheets. Keep the finished sandwiches in an airtight container as they rest, then bring them to room temperature before serving. Skipping the rest gives you a more separate, crunchy shell-and-filling bite; letting them mature gives you the cohesive texture people look for in a filled macaron. Neither stage is a shortcut—the shell needs to cool before filling, and the assembled macarons need their own time.
What Cocoa, Almond Flour, and Hazelnuts Each Bring to the Shell
- Finely ground blanched almond flour — This gives the shells their structure and delicate nutty flavor. A fine, even grind sifts smoothly with the powdered sugar and cocoa; coarse meal can leave a gritty batter. Use blanched flour rather than a coarser almond meal for the smoothest tops.
- Unsweetened cocoa powder — Cocoa brings chocolate flavor and colors the shells without adding liquid. Sift it with the other dry ingredients so you don’t end up folding stubborn cocoa lumps into the meringue.
- Egg whites and granulated sugar — Together they form the meringue that holds the piped rounds. Room-temperature whites whip readily, and adding the sugar gradually helps it incorporate as the foam builds. The cream of tartar supports the meringue as it whips.
- Semisweet chocolate, heavy cream, and chocolate hazelnut spread — These make a smooth, pipeable filling with both chocolate depth and hazelnut flavor. Finely chopped chocolate melts more evenly under the steaming cream, while the spread is easiest to stir in after the chocolate mixture has turned smooth.
- Roasted hazelnuts and vanilla wafers — The nuts bring a clear toasted flavor, and crushed wafers add a familiar cookie crunch. Roasted nuts save a preparation step; chop them finely so they fit inside the shells without making the sandwiches awkward to bite.
How to Get Smooth Shells and a Pipeable Center
Sift the cocoa mixture before it meets the meringue
Heat the oven to 300°F with a rack in the center, then line two 13×18-inch rimmed baking sheets with parchment. Sift the almond flour, powdered sugar, and cocoa powder together into a bowl; any lumps left here are difficult to smooth out later. Set the bowl aside while you make the meringue. Having the dry mixture ready makes it easier to fold without overworking the batter.
Whip the whites to glossy, stiff peaks
Beat the room-temperature egg whites with the cream of tartar until foamy. Gradually add the granulated sugar, then beat on high until the meringue is glossy and holds stiff peaks, about 5–7 minutes. Fold the dry mixture into the meringue in three additions, using broad strokes to bring the batter together. Stop when it falls from the spatula in a thick ribbon that dissolves back into the batter in about 10 seconds; a stiff mound means it needs a little more folding.
Dry the piped rounds before baking
Pipe 1 1/4-inch rounds onto the prepared sheets, leaving about 1 inch between them, and tap each sheet firmly on the counter. Let the rounds stand for 30–60 minutes, until the tops feel dry and are no longer tacky. Bake one sheet at a time for 15–18 minutes, watching for set tops and feet that look dry. Cool the shells on the sheets for 20 minutes before gently lifting them from the parchment.
Stir the filling smooth, then sandwich
Heat the heavy cream in a small saucepan over medium heat until steaming, then pour it over the finely chopped chocolate and let it stand for 2 minutes. Stir until smooth, stir in the chocolate hazelnut spread, and refrigerate for 30–45 minutes, stirring once or twice, until thick enough to pipe. Mix the finely chopped hazelnuts with the crushed vanilla wafers. Pipe about 1 teaspoon of filling onto the flat side of half the shells, add a little of the crunchy mixture, and gently press the remaining shells on top.
Two Smart Ways to Adapt the Chocolate-Hazelnut Center
Use bittersweet chocolate for a darker filling
Replace the semisweet chocolate with the same amount of bittersweet chocolate. The filling will taste less sweet and more cocoa-forward, which gives the hazelnut spread a little more room to come through.
Make the crunchy center gluten-free
Use gluten-free vanilla wafer cookies in place of the vanilla wafers, crushing them finely as you would the originals. The center keeps its vanilla-cookie note, though the crumb and crunch may vary a little by brand.
Storage and Reheating
- Refrigerator: Keep the macarons airtight and enjoy them within 3 days. The shells become more tender as they sit with the filling.
- Freezer: Freeze assembled macarons in an airtight container for up to 1 month. Thaw them overnight in the refrigerator; the wafer crunch may soften slightly.
- Reheating: These aren’t reheated. Bring the macarons to room temperature before serving so the ganache isn’t firm and cold.
Questions That Come Up When Making Ferrero Rocher Macarons
Ferrero Rocher Macarons
Ingredients
Equipment
Method
- Heat the oven to 300°F with a rack in the center.
- Line two 13x18-inch rimmed baking sheets with parchment paper.
- Sift the almond flour, powdered sugar, and cocoa powder together into a bowl, then set aside.
- Beat the egg whites and cream of tartar with a stand mixer or hand mixer until foamy.
- Gradually add the granulated sugar and beat on high until the meringue is glossy and holds stiff peaks, about 5–7 minutes.
- Fold the dry mixture into the meringue in three additions until the batter falls from the spatula in a thick ribbon that dissolves back into the batter in about 10 seconds.
- Pipe 1 1/4-inch rounds onto the prepared sheets, spacing them about 1 inch apart.
- Tap each sheet firmly on the counter, then let stand for 30–60 minutes, until the tops feel dry and are no longer tacky.
- Bake one sheet at a time for 15–18 minutes, until the tops are set and the feet look dry.
- Cool the shells on the sheets for 20 minutes before gently lifting them from the parchment.
- Heat the heavy cream in a small saucepan over medium heat until steaming, then pour it over the chopped chocolate and let stand for 2 minutes.
- Stir the chocolate mixture until smooth.
- Stir in the chocolate hazelnut spread.
- Refrigerate for 30–45 minutes, stirring once or twice, until thick enough to pipe.
- Stir the chopped hazelnuts and crushed vanilla wafers together in a small bowl.
- Pipe about 1 teaspoon of filling onto the flat side of half the shells.
- Sprinkle with the hazelnut-wafer mixture.
- Top with the remaining shells, pressing gently to sandwich.
- Arrange the macarons in an airtight container and refrigerate for 12–24 hours.
- Bring to room temperature before serving.
