If you’re the kind of person who adores Ferrero Rocher chocolates—the crunch of hazelnut, the creaminess of Nutella, and the silky elegance of chocolate—then these Ferrero Rocher Nutella Macarons are your dream dessert. Imagine biting into a delicate, crisp macaron shell, only to discover a rich swirl of Nutella ganache, a hidden caramel note, and the nutty crunch that makes Ferrero Rocher so irresistible. These aren’t just cookies; they’re little jewels of indulgence that turn an ordinary day into something extraordinary.

Whether you’re preparing them for a holiday table, gifting them in a pretty box, or simply treating yourself to a cozy afternoon pick-me-up, these macarons deliver the ultimate chocolate-hazelnut experience. Let’s dive into how to make them, along with a few secrets to success.

Ingredients:

1 cup powdered sugar
¾ cup almond flour (finely ground)
2 tablespoons cocoa powder (unsweetened)
2 large egg whites (room temperature)
¼ cup granulated sugar
½ teaspoon cream of tartar
½ cup Nutella (for filling)
¼ cup heavy cream (for ganache)
2 tablespoons salted caramel (optional, for layering)
2 tablespoons chopped hazelnuts (for garnish)
Melted dark chocolate (for drizzle)

Instructions:

Prepare the baking sheets: Line two baking sheets with parchment paper or silicone mats. Fit a piping bag with a round tip.
Sift dry ingredients: In a bowl, sift together powdered sugar, almond flour, and cocoa powder. This ensures smooth shells without lumps.
Whip the egg whites: In a clean mixing bowl, beat egg whites until foamy. Add cream of tartar, then gradually add granulated sugar. Continue beating until stiff, glossy peaks form.
Macaronage (folding): Gently fold the dry mixture into the whipped egg whites. Use a spatula to fold until the batter flows like lava, forming ribbons that slowly settle.
Pipe the shells: Pipe small, even circles onto the prepared baking sheets. Tap the sheets firmly on the counter to release air bubbles. Let sit at room temperature for 30–45 minutes until a skin forms on top.
Bake: Preheat oven to 300°F (150°C). Bake macarons for 14–16 minutes. Let cool completely before removing from the parchment.
Prepare the filling: Heat heavy cream until steaming, then pour over Nutella. Stir until smooth and silky. Let cool slightly before piping.
Assemble: Pair up macaron shells of similar size. Pipe a swirl of Nutella ganache on one shell, add a dot of salted caramel if desired, and sandwich with the second shell.
Garnish: Drizzle melted chocolate over the top shells, sprinkle with chopped hazelnuts, and a pinch of sea salt if you like.
Mature: For best flavor, store in an airtight container in the fridge for 24 hours to allow flavors to meld.

Tips & Tricks

Aging egg whites (separating them and letting them rest for 24 hours at room temperature) helps stabilize the meringue.
If your shells crack, it usually means they weren’t rested long enough or the oven was too hot.
For neat piping, trace small circles on the parchment as a guide.

Variations

White Chocolate Hazelnut: Swap Nutella for a white chocolate hazelnut ganache.
Espresso Kick: Add ½ teaspoon espresso powder to the dry ingredients for mocha-hazelnut macarons.
Double Crunch: Add crushed wafers inside with the filling to mimic the Ferrero Rocher bite.

Ferrero Rocher Nutella Macarons

Delicate chocolate macaron shells filled with Nutella ganache, caramel, and topped with hazelnuts for the ultimate Ferrero Rocher-inspired treat.

Print Recipe Pin Recipe

Prep Time 40

Cook Time 16

Total Time 56

Servings: 20 macarons

Course: Dessert, Snack

Cuisine: French, Italian

Calories: 220

Ingredients Equipment Method Notes

Ingredients

Macaron Shells

1 cup powdered sugar
3/4 cup almond flour finely ground
2 tbsp unsweetened cocoa powder
2 large egg whites room temperature
1/4 cup granulated sugar
1/2 tsp cream of tartar

Filling & Garnish

1/2 cup Nutella
1/4 cup heavy cream
2 tbsp salted caramel optional
2 tbsp chopped hazelnuts
Melted dark chocolate for drizzle

Equipment

Mixing bowls
Baking sheet
Wire rack
Hand mixer or stand mixer
Piping bag with round tip

Method

Line baking sheets with parchment paper or silicone mats.
Sift powdered sugar, almond flour, and cocoa powder together.
Whip egg whites with cream of tartar until foamy. Gradually add sugar and whip to stiff peaks.
Fold dry mixture into egg whites until batter flows like lava.
Pipe batter into circles on baking sheets, tap to release air bubbles. Rest until a skin forms.
Bake at 300°F (150°C) for 14–16 minutes. Cool completely.
Heat cream and mix with Nutella until smooth. Let cool slightly.
Pipe filling onto shells, add caramel if desired, and sandwich with another shell.
Drizzle tops with chocolate and sprinkle hazelnuts.
Refrigerate 24 hours before serving for best flavor.

Notes

For best results, age egg whites overnight and allow macarons to mature 24 hours before serving.

Serving Suggestions

Box them up as holiday gifts tied with gold ribbon.
Serve on an elegant tiered stand with afternoon tea.
Pair with espresso or cappuccino for a perfect coffeehouse-style treat.

Storage Information

Store in an airtight container in the refrigerator for up to 5 days.
Freeze assembled macarons for up to 2 months; thaw overnight in the fridge.

FAQ

Can I use hazelnut flour instead of almond flour? Yes, but it will change the texture slightly. Almond flour gives a smoother finish.
Why do my macarons have no feet? Usually because the batter was overmixed or they weren’t rested enough before baking.
Can I skip the caramel? Absolutely. They’re delicious with just Nutella ganache.

History / Fun Facts
Macarons originated in Italy but were perfected in France, where they became the iconic pâtisserie treat. Pairing them with Nutella and Ferrero Rocher flavors brings a distinctly modern twist. Did you know Ferrero Rocher was first introduced in 1982 and quickly became synonymous with luxury chocolate gifts? These macarons are essentially the perfect marriage of Parisian elegance and Italian indulgence.

Ferrero Rocher Nutella Macarons – A Luxurious Bite-Sized Treat