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!