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Ferrero Rocher Macarons

Ferrero Rocher macarons pair crisp cocoa shells with a smooth chocolate hazelnut filling and a crunchy center of roasted hazelnuts and vanilla wafers. Let them mature in the refrigerator for 12–24 hours for the classic tender macaron texture.
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Prep Time 30 minutes
Cook Time 33 minutes
resting and chilling 19 hours 45 minutes
Total Time 20 hours 48 minutes
Servings: 18 servings
Course: Dessert
Cuisine: French
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Shells
  • 3.5 oz almond flour finely ground blanched; about 1 cup
  • 3.5 oz powdered sugar about 3/4 cup plus 1 tablespoon
  • 0.25 oz unsweetened cocoa powder about 1 tablespoon plus 1 teaspoon
  • 3.5 oz egg whites about 3 large; at room temperature
  • 0.125 tsp cream of tartar
  • 3.5 oz granulated sugar 1/2 cup
Filling
  • 2 tbsp heavy cream
  • 2 oz semisweet chocolate finely chopped
  • 2 tbsp chocolate hazelnut spread
Crunchy center
  • 2 tbsp roasted hazelnuts finely chopped
  • 2 vanilla wafer cookies finely crushed

Equipment

  • 2 13x18-inch rimmed baking sheets
  • 1 stand mixer or hand mixer

Method
 

Make the shells
  1. Heat the oven to 300°F with a rack in the center.
  2. Line two 13x18-inch rimmed baking sheets with parchment paper.
  3. Sift the almond flour, powdered sugar, and cocoa powder together into a bowl, then set aside.
  4. Beat the egg whites and cream of tartar with a stand mixer or hand mixer until foamy.
  5. Gradually add the granulated sugar and beat on high until the meringue is glossy and holds stiff peaks, about 5–7 minutes.
  6. 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.
  7. Pipe 1 1/4-inch rounds onto the prepared sheets, spacing them about 1 inch apart.
  8. Tap each sheet firmly on the counter, then let stand for 30–60 minutes, until the tops feel dry and are no longer tacky.
  9. Bake one sheet at a time for 15–18 minutes, until the tops are set and the feet look dry.
  10. Cool the shells on the sheets for 20 minutes before gently lifting them from the parchment.
Make the filling
  1. 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.
  2. Stir the chocolate mixture until smooth.
  3. Stir in the chocolate hazelnut spread.
  4. Refrigerate for 30–45 minutes, stirring once or twice, until thick enough to pipe.
Prepare the crunchy center
  1. Stir the chopped hazelnuts and crushed vanilla wafers together in a small bowl.
Assemble the macarons
  1. Pipe about 1 teaspoon of filling onto the flat side of half the shells.
  2. Sprinkle with the hazelnut-wafer mixture.
  3. Top with the remaining shells, pressing gently to sandwich.
  4. Arrange the macarons in an airtight container and refrigerate for 12–24 hours.
  5. Bring to room temperature before serving.

Notes

For smooth shells, fold just until the batter falls in a thick ribbon and dissolves back in about 10 seconds. Store in an airtight container in the refrigerator for up to 5 days; freeze for up to 1 month and thaw in the refrigerator. For a dairy-free option, use dairy-free chocolate, cream, and chocolate hazelnut spread.