Ferrero Rocher Macarons: A Nutella Lover’s Dream with Crispy Hazelnut Surprise.

There’s something magical about combining two beloved treats into one extraordinary dessert. When I first thought about transforming the iconic Ferrero Rocher chocolate into macaron form, I knew I was onto something special. These aren’t your typical French macarons – they’re an elevated experience that captures everything we love about that golden-wrapped chocolate: the smooth Nutella-like filling, the satisfying crunch of roasted hazelnuts, and that perfect balance of sweet and nutty flavors.

The inspiration struck me during a particularly challenging baking week when I was experimenting with different macaron flavors. I had a box of Ferrero Rocher sitting on my counter, and as I bit into one, I realized the components were almost identical to what makes a perfect macaron. The crispy shell, creamy center, and textural contrast – it was like the chocolate was designed to become a macaron.

What makes these Ferrero Rocher macarons truly special is the three-layer approach to flavor and texture. The macaron shells get their nutty depth from finely ground hazelnuts mixed into the almond flour, the filling captures that signature Nutella taste, and chopped roasted hazelnuts provide the essential crunch that makes Ferrero Rocher so addictive. The result is a sophisticated treat that honors the original while elevating it to new heights.

Ingredients

For the Macaron Shells:

100g almond flour (super fine)
50g hazelnut flour (or finely ground hazelnuts)
200g powdered sugar
75g egg whites (aged at room temperature for 24 hours)
20g granulated sugar
2 tablespoons unsweetened cocoa powder
1/4 teaspoon vanilla extract
Brown gel food coloring (optional, for deeper color)

For the Nutella Buttercream Filling:

115g unsalted butter, room temperature
200g powdered sugar
80g Nutella (or high-quality hazelnut spread)
2 tablespoons heavy cream
1/4 teaspoon salt
1/2 teaspoon vanilla extract

For Assembly:

60g roasted hazelnuts, roughly chopped
12-15 whole roasted hazelnuts
Extra Nutella for drizzling (optional)

Instructions

Start by preparing your mise en place, as macaron timing is crucial. Line two large baking sheets with parchment paper or silicone mats. If using parchment, trace 1.5-inch circles about 2 inches apart to guide your piping.

Combine the almond flour, hazelnut flour, powdered sugar, and cocoa powder in a food processor. Pulse for 30 seconds, then sift the mixture twice through a fine-mesh sieve. Any large pieces that won’t pass through should be discarded – this step ensures your shells will be perfectly smooth.

In a spotlessly clean bowl, whip the aged egg whites until foamy. Gradually add the granulated sugar and continue whipping until stiff, glossy peaks form. The meringue should hold its shape when you lift the beaters. Add the vanilla extract and a small amount of brown food coloring if you want deeper color that resembles Ferrero Rocher’s golden hue.

Now comes the crucial macaronage technique. Add one-third of the dry ingredients to the meringue and fold gently with a rubber spatula, pressing the mixture against the bowl’s sides. Add another third, fold again, then add the remaining dry ingredients. Continue folding until the batter flows like thick lava when lifted – it should fall in ribbons that disappear back into the mixture within 10 seconds.

Transfer the batter to a piping bag fitted with a round tip (about 1/2 inch). Pipe circles onto your prepared baking sheets, holding the bag perpendicular to the surface. The batter should spread slightly but hold its shape. Tap the baking sheets firmly on the counter to release air bubbles, then use a toothpick to pop any stubborn bubbles on the surface.

Let the piped macarons sit at room temperature for 30-60 minutes until they develop a skin – you should be able to gently touch the surface without batter sticking to your finger. Meanwhile, preheat your oven to 300°F (150°C).

Bake one sheet at a time for 15-18 minutes, rotating halfway through. The macarons are done when they don’t wiggle when gently nudged and have developed feet (the ruffled base). Let them cool completely on the baking sheet before attempting to remove them.

While the shells cool, prepare the filling. Beat the room-temperature butter until light and fluffy, about 3 minutes. Gradually add the powdered sugar, beating well after each addition. Add the Nutella, heavy cream, salt, and vanilla, then beat for another 2-3 minutes until the mixture is smooth and pipeable.

Flavor & Texture Notes

These macarons deliver a complex flavor journey that starts with the subtle nuttiness of the shell and builds to the rich, creamy center. The hazelnut flour in the shells provides an earthy depth that regular almond macarons lack, while the cocoa powder adds a gentle chocolate note without overwhelming the hazelnut character.

The texture is where these really shine. The shells have that classic macaron crispness that gives way to a slightly chewy interior, but the addition of hazelnut flour creates a more substantial bite. The Nutella buttercream is silky and rich without being overly sweet, and the chopped hazelnuts provide those essential moments of crunch that make each bite interesting.

What surprises most people is how the flavors develop over time. Fresh from assembly, the contrast between shell and filling is pronounced, but after 24 hours of maturation in the refrigerator, the flavors meld beautifully while maintaining distinct textural elements.

Tips & Variations

For consistently successful macarons, invest in a kitchen scale – measuring by weight is far more accurate than volume measurements. Aging your egg whites isn’t just tradition; it actually helps create more stable meringue and better shells.

If hazelnut flour isn’t available, make your own by grinding skinned hazelnuts in a food processor until very fine, being careful not to over-process into butter. Sift this homemade flour to remove any large pieces.

The filling can be customized in several ways. For extra richness, substitute half the Nutella with melted dark chocolate. For a lighter version, replace some of the butter with cream cheese. Those avoiding nuts can use sunflower seed butter, though the flavor profile will be different.

Temperature and humidity significantly affect macaron success. On very humid days, extend the resting time before baking. If your oven runs hot, reduce the temperature by 25°F and extend the baking time slightly.

For a more intense Ferrero Rocher experience, press a small piece of the actual chocolate into the center of half the shells before adding the filling. This creates a surprise center that mimics biting into the original candy.

Storage & Make-Ahead

Unfilled macaron shells can be stored in an airtight container at room temperature for up to one week, making them perfect for advance preparation. They also freeze beautifully for up to three months – just thaw at room temperature before filling.

Assembled macarons need 24 hours in the refrigerator to reach their peak flavor and texture. Store them in an airtight container in the refrigerator for up to five days. The filling will soften the shells slightly over time, creating that perfect chewy texture.

For longer storage, assembled macarons can be frozen for up to two months. Thaw them in the refrigerator overnight before serving – they’ll taste just as good as fresh.

The Nutella buttercream can be made up to three days ahead and stored in the refrigerator. Bring it to room temperature and re-whip briefly before using if it becomes too stiff.

Serving Suggestions

These macarons are elegant enough for special occasions but approachable enough for casual gatherings. Serve them at room temperature for the best flavor and texture – take them out of the refrigerator about 15 minutes before serving.

They pair beautifully with espresso or cappuccino, as the coffee’s slight bitterness balances the sweet, nutty flavors. For wine pairings, try a late-harvest Riesling or a Port – both complement the hazelnut and chocolate notes without competing.

Create an impressive dessert platter by arranging them alongside other chocolate treats like truffles or chocolate-dipped strawberries. The different textures and complementary flavors make for an exciting tasting experience.

For special presentations, dust them lightly with cocoa powder or drizzle with melted chocolate just before serving. A sprinkle of chopped toasted hazelnuts around the plate adds visual appeal and reinforces the flavor theme.

FAQ

Why did my macaron shells crack during baking? Cracking usually indicates oven temperature that’s too high or insufficient resting time before baking. Make sure your shells have developed a skin before baking, and consider reducing your oven temperature by 25°F if the problem persists.

Can I make these without a food processor? While possible, it’s challenging to achieve the fine texture needed for smooth shells without a food processor. If you must hand-sift, plan on sifting the dry ingredients at least three times and discarding any remaining lumps.

What’s the best way to tell when the macaronage is complete? The batter should flow smoothly off your spatula in thick ribbons that disappear back into the mixture within 8-10 seconds. Under-mixed batter will be too thick and create bumpy shells, while over-mixed batter will be too thin and create flat, cracked shells.

Why don’t my macarons have feet? Feet develop when the shells are properly rested and baked at the correct temperature. Ensure your shells have formed a skin before baking, and avoid opening the oven door during the first 10 minutes of baking.

Can I use regular cocoa powder instead of Dutch-processed? Yes, though Dutch-processed cocoa will give a richer color and slightly more neutral flavor. Natural cocoa powder works fine and may add a subtle tanginess that some people prefer.

These Ferrero Rocher macarons represent the perfect marriage of technique and creativity in baking. They take the beloved flavors of a classic chocolate and transform them into something even more special. While macarons require patience and practice, the joy on people’s faces when they bite into these nutty, chocolatey treats makes every careful fold and precise measurement worthwhile. Whether you’re making them for a special celebration or just because you want to create something extraordinary in your kitchen, these macarons will become a treasured recipe in your repertoire.