Description
Delicious handmade macarons filled with Nutella ganache, topped with toasted hazelnuts and Ferrero Rocher chocolates.
Ingredients
Scale
- Macaron Shells
- 2 large egg whites (approximately 1.75 ounces), at room temperature
- 3 tablespoons granulated sugar
- 1/8 teaspoon cream of tartar
- 1/2 cup almond flour, sifted
- 1/3 cup powdered sugar, sifted
- 2 teaspoons unsweetened cocoa powder, sifted
- Powdered or gel brown food coloring (optional)
- Nutella Ganache Filling
- 4 ounces milk chocolate (about 2/3 cup), finely chopped
- 2 tablespoons Nutella
- 3 1/2 tablespoons heavy cream
- 2 tablespoons unsalted butter
- 1/2 teaspoon hazelnut extract (optional)
- Topping
- 1/4 cup chopped toasted hazelnuts
- 1/4 cup melted milk chocolate
- 2 Ferrero Rocher chocolates, roughly chopped
- 1 to 2 sheets (1.5 inch) edible gold leaf (optional)
Instructions
- Preheat the oven to 325°F. Line two baking sheets with silicone baking mats or parchment paper placed over printed macaron templates for guidance. Fit a medium or large piping bag with a large round tip.
- In a medium bowl, whisk together the sifted almond flour, powdered sugar, and cocoa powder until evenly blended. Set aside.
- In a stand mixer, add egg whites and begin whipping on medium-low speed until foamy, about 4 minutes. Gradually add the granulated sugar and cream of tartar mixture in thirds, increasing to medium speed. Whip until stiff, glossy peaks form, approximately 9 1/2 minutes total.
- If using brown food coloring, add it to the meringue just before stiff peaks form or while incorporating dry ingredients.
- Add the dry mixture to the meringue. Gently fold with a spatula, scraping the bowl often, until the batter is glossy and flows in thick ribbons off the spatula.
- Transfer the batter to the prepared piping bag. Pipe rounds onto prepped baking sheets using the macaron templates as a guide. Tap trays firmly on the counter to release air bubbles; use a toothpick to pop any visible bubbles.
- If using insulated baking trays, bake immediately at 325°F for 15 to 20 minutes, rotating halfway through. For regular trays, let piped shells sit at room temperature for 30 to 60 minutes until dry to the touch, then bake as above.
- Remove trays from the oven and allow shells to cool completely before attempting to remove them from the mats or parchment paper.
- In a microwave-safe bowl, combine milk chocolate, Nutella, butter, and heavy cream. Microwave on high for 45 seconds, then stir. If not fully smooth, heat in 10-second intervals, stirring after each, until melted and homogenous. Stir in hazelnut extract if using.
- Chill ganache in the refrigerator, stirring every 5 minutes, until thick enough to pipe, typically 15 to 20 minutes. Transfer to a piping bag.
- Match macaron shells by size. For decorative finish, dip tops into melted chocolate then into toasted chopped hazelnuts or drizzle melted chocolate over the shells and sprinkle with hazelnuts. Apply edible gold leaf as desired.
- Pipe a ring of Nutella ganache onto the flat side of half the shells. Place a few pieces of chopped Ferrero Rocher in the center, then sandwich with a decorated top shell.
- Place assembled macarons in an airtight container and refrigerate for at least 24 hours to mature. Allow to come to room temperature before serving for optimal texture and flavor.
Notes
- Ensure the egg whites are at room temperature for better volume.
- Macarons benefit from resting, so don’t rush the drying time.
- Use high-quality chocolate for the ganache to enhance the flavor.
- Properly store assembled macarons to maintain their texture.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 120
- Sugar: 12g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg