Recipe: Ferrero Rocher Macarons

Ingredients

Chop the chocolate finely and place it in a bowl.
Heat the heavy cream until hot but not boiling, then pour it over the chocolate.
Let it sit for a minute, then whisk until completely melted and smooth.
Allow the ganache to come to room temperature and thicken if necessary.
Fill a piping bag with ganache and pipe a ring on the bottom macaron shell.
Fill the center with Nutella and place a halved hazelnut on top.
Add more Nutella over the hazelnut and sandwich with the top shell.
Refrigerate the filled macarons for about 20 minutes.
Process toasted hazelnuts until finely chopped.
Melt the chocolate and mix in the chopped hazelnuts.
Dip the tops of the macarons in the chocolate hazelnut mixture.
Refrigerate until the chocolate has set, then decorate with gold sheets.

Servings

22 macarons

Calories

Total fat

Total carbohydrates

Total protein

Sodium

10mg

Cholesterol

5mg