Ferrero Rocher Chocolate Macaron Recipe

Name: Ferrero Rocher Chocolate Macaron
Prep time: 65 min
Cook time: 15 min
Total time: 80 min
Yield: 12
Cuisine: Korean
Ingredients: 50g Almond powder; 45g Powdered sugar; 5g Cocoa powder; 40g Egg white; 40g Sugar; 100g Unsalted butter; 70g Powdered sugar; 3g Vanilla extract; 50g Melted white chocolate

Cooking TreePublished: 2023-02-26 Updated: 2023-02-1901.3K views

In Cooking Tree, Ferrero Rocher Chocolate Macaron is on the menu, and we’ll show you how to make it from scratch.

I made a plump chocolate macaron by putting Ferrero Rocher chocolate in a barrel~
Ferrero Rocher, which is delicious to eat as it is, wrapped in white chocolate buttercream and eaten as a macaron, the flavor is doubled and it is delicious~~

It’s fun to make, but it’s also really fun to eat! It’s thick like fat karon, so it looks like there’s a lot of cream, but there’s a whole lot of chocolate inside, so there’s not much cream than I thought, so you can feel the chocolate taste more~

If you eat it after aging it in the refrigerator for a day, the macaron coke is chewy and the ferrero rocher is crispy.
I grinded chocolate and smeared it on the side, and it gave it a neat and luxurious feel.

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Ferrero Rocher Chocolate Macaron

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Rating: 5.0/5
( 85 voted )

Serves: 12 Prep Time: 65 Minutes Cooking Time: 15 Minutes 15 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

50g Almond powder

45g Powdered sugar

5g Cocoa powder

40g Egg white

40g Sugar

100g Unsalted butter

70g Powdered sugar

3g Vanilla extract

50g Melted white chocolate

Instructions

Sift almond powder, sugar powder, and cocoa powder twice. (Please throw away the remaining coarse almond powder to make a smooth coke~)

While whipping the egg white, when a large bubble appears, divide the sugar and whip it to make a hard meringue.

Add the powder and mix, then make macaronage and pour it into a piping bag when it is dripping heavy.

After panning in an oven pan and leveling, dry at room temperature for about 1 hour until a film forms on the surface of the macarons and does not stick when touched.

Bake for 15 minutes in an oven at 150 degrees (160 degrees 20 minutes preheated) and cool.

Soften unsalted butter, add sugar powder, and whip enough for about 5 minutes until white and rich bubbles form, then add melted white chocolate and vanilla extract and mix.

Squeeze a little cream on the coque, put the Ferrero Rocher chocolate, put the cream on top of the chocolate and sand it with the coque, then fill the side with the cream smoothly.

Finish with grated dark chocolate.

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