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

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4.6 from 84 reviews

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.

Ingredients

Scale

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

Find it online: https://kitchenbyrita.com/nutella-ganache-french-macarons-with-toasted-hazelnuts-and-edible-gold-leaf-recipe/