Nutella Ganache French Macarons with Toasted Hazelnuts and Edible Gold Leaf Recipe

Introduction

These Nutella Ganache French macarons are a delightful blend of smooth chocolate and rich hazelnut flavors. Made using the no-rest French method, they deliver a chewy, delicate shell paired with a creamy, luscious filling. Perfect for special occasions or a gourmet treat at home.

Ingredients

• 50 g egg whites, room temperature
• 40 g granulated sugar
• ⅛ tsp cream of tartar
• 60 g almond flour, sifted
• 45 g powdered sugar, sifted
• 5 g cocoa powder, sifted
• Powder or gel brown food coloring (optional)
• 113 g milk chocolate (⅔ cup)
• 37 g Nutella (2 tbsp)
• 50 g heavy cream (3 ½ tbsp)
• 2 tbsp butter
• ½ tsp hazelnut extract (optional)
• 37 g chopped hazelnuts, toasted (¼ cup)
• 42 g milk chocolate, melted (¼ cup)
• 2 Ferrero Rocher balls, chopped
• 1-2 sheets edible gold leaf (1.5 inch, optional)

Instructions

1. Step 1: Preheat your oven to 325°F (162°C) and position the rack in the middle. Prepare baking trays by placing printed macaron templates on them, then cover with silicone baking mats or parchment paper.
2. Step 2: Set up a piping bag with a large round tip. If unavailable, simply snip the end of the bag.
3. Step 3: In a medium bowl, combine the sifted almond flour and powdered sugar. In a small bowl, mix granulated sugar and cream of tartar.
4. Step 4: Pour egg whites into a stand mixer bowl. Whip with medium-low speed for 4 minutes until foamy and white. Increase to medium speed, adding sugar mixture in thirds every 30 seconds over 5½ minutes. Continue whipping until stiff, glossy peaks form. Add brown food coloring if desired.
5. Step 5: Gently fold the almond flour, powdered sugar, and cocoa powder mixture into the meringue. Fold until the batter is thick, glossy, and flows off the spatula in ribbons that melt into the batter within 30 seconds.
6. Step 6: Transfer the batter to the piping bag. Pipe rounds onto prepared mats using the templates as a guide. Tap trays lightly to remove air bubbles; pop any surface bubbles with a toothpick.
7. Step 7: For no-rest baking: If using an insulated baking tray, bake macarons for 15-20 minutes, rotating halfway. Test doneness by gently pushing the shell side; if it wiggles, bake longer. Otherwise, allow macarons to rest at room temperature until dry to the touch (30-60 minutes or longer in humid conditions), then bake as above.
8. Step 8: Let baked macarons cool completely before peeling off the mats or paper.
9. Step 9: For the Nutella ganache: Combine milk chocolate, Nutella, butter, and heavy cream in a microwave-safe bowl. Microwave for 45 seconds, stir, and continue microwaving in 10-second intervals until smooth.
10. Step 10: Chill ganache in the refrigerator, stirring every 5 minutes until thick enough to pipe (about 15-20 minutes). Transfer to a piping bag.
11. Step 11: Assemble macarons by matching shells in pairs.
12. Step 12: For design 1: Dip the top shell’s outer surface into melted chocolate, then coat with toasted hazelnuts. Return to matching bottom shell.
13. Step 13: For design 2: Drizzle remaining melted chocolate over half the top shell in zig-zag patterns and sprinkle with toasted hazelnuts. Apply edible gold leaf by brushing a small amount of water onto the shell, then gently placing gold leaf pieces with tweezers and a dry brush.
14. Step 14: Pipe a ring of ganache on the bottom shell, add chopped Ferrero Rocher pieces in the center, and top with the decorated shell. If needed, pipe a small dab of ganache between the Ferrero Rocher and top shell for stability.
15. Step 15: Store assembled macarons in an airtight container in the refrigerator for at least 24 hours before eating to allow flavors to mature and textures to soften. Serve at room temperature.

Tips & Variations

• Use room temperature egg whites for better meringue volume and stability.
• For a smoother ganache, chop chocolate finely before melting.
• If you don’t have cream of tartar, use lemon juice as a substitute to stabilize egg whites.
• Experiment with different nut toppings like pistachios or pecans instead of hazelnuts.
• Make sure to pipe consistent-sized macarons for even baking and matching pairs.

Storage

Keep these macarons in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for best texture and flavor. Avoid freezing, as it can affect the delicate shell and creamy filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chocolate other than milk chocolate for the ganache?

Yes, you can substitute dark or white chocolate, but expect slight changes in flavor and sweetness. Adjust Nutella quantity to balance taste if needed.

Why do my macaron shells crack or have hollow centers?

Cracks often result from insufficient drying time before baking or oven temperature too high. Hollow centers can be caused by overmixing the batter or underbaking. Use the ribbon test to ensure proper batter consistency and follow drying recommendations carefully.

Nutella Ganache French Macarons with Toasted Hazelnuts and Edible Gold Leaf Recipe

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This recipe guides you through making delicate French-style macarons filled with a luscious Nutella ganache. Featuring almond flour-based shells baked using a no-rest method, the macarons are decorated with toasted hazelnuts, melted chocolate, and optional edible gold leaf. The silky Nutella ganache filling combines milk chocolate, Nutella, butter, and cream, resulting in a rich, creamy center. Perfect for special occasions or a delightful treat, these macarons offer a luxurious blend of textures and flavors with a professional finish.

• Author: Rita
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 50 minutes
• Yield: Approximately 20–24 macarons (10–12 filled macarons) 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Macaron Shells

• 50 g egg whites, room temperature
• 40 g granulated sugar
• ⅛ tsp cream of tartar
• 60 g almond flour, sifted
• 45 g powdered sugar, sifted
• 5 g cocoa powder, sifted
• powder or gel brown food coloring (optional)

Nutella Ganache Filling

• 113 g milk chocolate (⅔ cup)
• 37 g Nutella (2 tbsp)
• 50 g heavy cream (3 ½ tbsp)
• 2 tbsp butter
• ½ tsp hazelnut extract (optional)

Decoration

• 37 g chopped hazelnuts, toasted (¼ cup)
• 42 g milk chocolate, melted (¼ cup)
• 2 Ferrero Rocher balls, chopped
• 1–2 sheets edible gold leaf (1.5 inch, optional)

Instructions

1. Preparation: Preheat your oven to 325°F (162°C) and position the rack in the middle. Prepare your baking trays by placing printed macaron templates under silicone mats or parchment paper.
2. Set up piping bag: Fit a medium-large piping bag with a large round tip, or snip the end if you don’t have one. This ensures uniform macaron shells.
3. Mix dry ingredients: In a medium bowl, combine sifted almond flour and powdered sugar. Set aside.
4. Prepare sugar mixture: In a small bowl, stir together granulated sugar and cream of tartar.
5. Whip meringue: Pour egg whites into the bowl of a stand mixer. Whip on medium-low (speed 4) for 4 minutes until foamy and white. Increase to medium speed (speed 6), add sugar mixture in three increments spaced by 30 seconds. Continue whipping for a total of 9 minutes 30 seconds until stiff, glossy peaks form that cling and ball up on the whisk. Add brown food coloring if desired near the end.
6. Fold batter: Add powdered sugar, almond flour, and cocoa powder mixture to the meringue. Gently fold scraping sides and bottom, continuing until batter is thick, glossy and flows in ribbons off the spatula that melt back into the batter within 30 seconds, avoiding overmixing.
7. Pipe shells: Transfer batter into piping bag and pipe rounds onto the prepared mats over templates.
8. Remove bubbles: Tap trays firmly on counter to remove air bubbles. Use a toothpick to pop any visible bubbles to prevent cracking during baking.
9. Bake shells: If using an insulated baking tray, bake immediately at 325°F (162°C) for 15-20 minutes, rotating halfway. If no insulated tray, let shells dry at room temperature for 30-60 minutes (up to 2 hours if humid) until dry to touch, then bake as stated. Check doneness by gently pushing a shell side; minimal wiggle indicates readiness.
10. Cool shells: Allow macarons to cool completely before removing from mats or parchment to avoid breaking.
11. Prepare Nutella ganache: Combine milk chocolate, Nutella, butter, and heavy cream in a microwave-safe bowl. Microwave for 45 seconds, stir, and if needed, heat in 10-second intervals until smooth.
12. Chill ganache: Refrigerate ganache, stirring every 5 minutes until thick enough to pipe, about 15-20 minutes. Transfer to a piping bag.
13. Decorate macaron tops: For design 1, dip the top shells in melted chocolate, then coat in toasted chopped hazelnuts. For design 2, drizzle melted chocolate in a tight zig-zag and sprinkle hazelnuts. Apply edible gold leaf over dampened areas using tweezers and brushes if desired.
14. Assemble macarons: Pipe a ring of ganache onto bottom shells, top with chopped Ferrero Rocher pieces, then add the decorated top shell. Use a small dot of ganache between Ferrero pieces and shell if needed for sticking.
15. Mature macarons: Store assembled macarons in an airtight container in the fridge for at least 24 hours for optimal texture and flavor. Serve at room temperature.

Notes

• Using an insulated baking tray allows skipping the drying period, expediting the baking process.
• Ensure almond flour and powdered sugar are thoroughly sifted for smooth shells.
• Brown food coloring is optional but adds a rich tone to shells.
• Macarons taste best after maturing refrigerated for 24 hours to develop chewiness and flavor.
• Handle the meringue gently to maintain airiness but fold enough to reach proper batter consistency.
• Edible gold leaf enhances presentation but is not necessary.
• Adjust drying time based on humidity levels to avoid cracked shells.

Keywords: macarons, nutella ganache, french macarons, almond flour cookies, nutella filling, french desserts, no-rest macarons, nutella macarons