Calling all Ferrero Rocher chocolate candy-lovers! These Ferrero Rocher macarons taste just like the famous hazelnut chocolate truffles, down to the crunchy bits of chopped hazelnuts! These French macaron chocolate cookies are packed with so much delicious chocolate and hazelnut flavor, you’ll want them everyday!
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How They’re Made!
These Ferrero Rocher macarons are made with a delicate chocolate macaron shell that I topped with chopped hazelnuts for a bit of crunch. For the filling, I created a luscious and smooth chocolate Nutella filling. This filling is everything! It’s so creamy and amazing! And because there’s no such thing as too much chocolate, I dipped each macaron shell into chocolate! This not only adds more chocolate flavor, but also makes these chocolate cookies look very similar to the candy that inspired them!
French Macarons Tips
Making theses chocolate macarons can seem intimidating but practice makes perfect! When I first started to make French macarons, I failed terribly the first 3 to 4 times! With every batch, it gets easier; and more fun! Now, macarons are one of my favorite desserts to make. Here are a few tips for success:
Here are few tips to help you with baking and enjoying these cookies!
- Whisk the egg whites just until they reach stiff peak stage. Under mixing will result in a flat batter; over mixing can cause the cookies to spread while baking.
- Fold the batter thoroughly, flattening the egg whites against the side of your mixing bowl. BUT, be careful – you don’t want to over mix the batter! That will also cause your cookies to be just flat, shapeless disks.
- Allow those cookies to REST! Let the cookies stand for an hour at room temperature, allowing a thin shell to form on the outside. This shell gives the cookies their shape so it’s crucial! If your macarons are cracking on top, you might need to let the cookies rest longer. If you live in a humid climate, extend the timing even more as humidity and moisture will prevent a shell from forming.
- If you are baking colored or white macarons on parchment paper and want to avoid a burnt or yellow bottom, line the bottom of pan with a silicon mat. I prefer to bake on parchment paper because I get better results but every oven bakes different so try both methods!
- I recommend keeping these chocolate macarons refrigerated for at least two days to allow the macarons to ‘mature’. When they ‘mature’, the shells become softer and even more delicious! Take them out at least an hour before enjoying to allow the cookies to thaw and come up to room temperature.
Enjoyed this recipe for hazelnut chocolate macarons? Check out some of my other recipes you’re sure to enjoy!
- Ferrero Rocher Cake – ultra rich and chocolate-y hazelnut chocolate cake with chocolate buttercream!
- Ferrero Rocher Cheesecake – chocolate and hazelnut flavored cheesecake with loads of hazelnuts and chocolate ganache!
- Raffaello Cake – it’s the white chocolate and coconut version of Ferrero Rocher’s! You’re going to love this delicate cake!
- Almond Roca Macarons – check out my toffee and almond macarons inspired by another famous candy!
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Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
- This set of jumbo cake decorating tips includes a simple round tip and star tips for filling.
- Get a set of disposable pastry bags – no more washing any bags!
- You can use parchment paper or these silicone mats for baking.
- I love my classic KitchenAid stand mixer – a must for every kitchen!
- And this kitchen scale is a must for making perfect macarons!
Ferrero Rocher Chocolate Macarons (video)
- 200 g confectioner’s sugar
- 120 g almond flour
- 10 g cocoa powder
- 100 g egg whites
- 50 g white granulated sugar
- 1/2 cup unsalted butter, softened
- 1 tsp vanilla extract
- 2 tbsp cocoa powder
- pinch of salt
- 1/3 cup Nutella, or chocolate spread
- 1 cup confectioner’s sugar
- 1/4 cup chopped hazelnuts, for garnish
- 1 cup chocolate melts, for garnish
- Line 2 large baking sheets with parchment paper or silicone mats; set aside. Combine the dry ingredients – almond flour, confectioner’s sugar and cocoa powder – and sift into a large mixing bowl. In a separate bowl, whisk together the egg whites and granulated sugar for 3 to 4 minutes until stiff peaks form.
- Transfer the meringue into the dry ingredients and then begin folding. Fold and flatten the meringue, combining it with the dry ingredients, until a thick batter forms. The batter should just ribbon off the spatula. Transfer the cookie batter into a pastry bag tipped with a simple, round tip. Pipe even sized dollops onto the prepared paper or mats, spacing the cookies about an inch apart.
- Once the pan is filled, sprinkle each cookie with chopped hazelnuts. Tap the pan a few times against the work surface to release any trapped air bubbles. Allow the cookies to rest at room temperature for 1 hour, allowing a thin shell to form on the outside. Meanwhile, preheat the oven to 320F. Bake the cookies for 18 to 19 minutes; cookies should come off the paper with ease. Remove them from the oven and cool completely on the pan.
- While the shells are cooling, prepare the filling. In a large mixing bowl, whisk the softened butter for a few minutes until it’s fluffy. Add the vanilla, salt, cocoa powder and Nutella, then mix again. Add the confectioner’s sugar last. Once it’s incorporated, whisk the filling on high speed for a few minutes until the filling is fluffy. Transfer the filling into a pastry bag tipped with a star tip.
- Once macaron shells are cooled, melt 1 cup of chocolate melts in the microwave or over a double boiler. Pair the cookies up according to size, then dip the cookies into the chocolate half way, tapping off any excess. Set the cookies back down onto the paper or silicone and allow the chocolate to set. Place the cookies into the fridge for faster setting.
- To assemble the cookies, simply pipe a generous amount of the filling onto the center of one shell, then top with a second one. Place the cookies into an airtight container and refrigerate the cookies for at least 1 to 2 days. When ready to enjoy, bring the cookies up to room temperature first.