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Ferrero Rocher Macarons and Ferrero Festival of Light

Christmas is the perfect season to show your gratefulness to your family and friends. What's a better way than to shower them with gifts? Something store-bought, something home-made. Something large, something small. At the end of the day, it's the thought that counts.

I am grateful for having had the privilege to witness the launch of Ferrero Festival of Light on 2 December, 2009.

A beautiful visual light show inspired by Ferrero Rocher’s iconic gold pralines and Christmas pyramid shape will be projected onto Customs House facade in Sydney, using the most advanced technology to highlight the architectural and exterior design of the iconic Sydney landmark, in celebration of the Christmas season.

The shows run from 2nd-4th December and 9th - 11th December 9pm-11pm. It is FREE to the public.

Part of the fun of baking and cooking is being able to incorporate whatever you have experienced or whatever you have seen into creating a beautiful dish.

I have incorporated the elegance of gold, the velvet-like texture of milk chocolate and the crunchiness of hazelnuts of the Ferrero Rochers into making these macarons. Whether it's for self indulgence or as a gift to someone you feel grateful for, this is the perfect recipe for this Christmas season.

So enjoy Ferrero this season.

Ferrero Rocher Chocolates are a tempting combination of luscious, creamy, chocolaty filling surrounding a whole hazelnut, within a delicate, crisp wafer... all envoloped in milk chocolate and finely chopped hazelnuts.

Ferrero Rocher Macarons Recipe

Makes about 16 filled macarons


  • 1 cup confectioners’ sugar
  • 1/2 cup ground almonds
  • 1/4 cup ground hazelnuts
  • 1/4 cup cocoa powder
  • 3 egg whites
  • Pinch of salt
  • 1/4 cup granulated sugar

Edible Gold leaf for decoration


  1. Grind ground almonds, ground hazelnuts, cocoa powder and icing sugar with food processor to make sure there’s no lumps.
  2. Whip the eggs whites with a pinch of salt and slowly adding in the granulated sugar until soft peaks formed. Add the dry ingredients to the egg whites half at a time and start folding.
  3. You should get a slow moving batter (flow-like-magma consistency).
  4. Pipe the macaron batter onto baking paper.
  5. Bake at 320F (160C) for 14 mins.
  6. Let cool.
  7. Fill the macaron shells with chocolate ganache (Recipe follows).

Chocolate Hazelnuts Ganache

Chocolate Hazelnuts Ganache


  • 250 g milk chocolate
  • 125 ml thicken cream
  • 2 tsp hazelnut extract or syrup
  • 1 cup chopped hazelnuts


  1. Chop the milk chocolate into even pieces (the smaller the better) and place in a bowl.
  2. Heat the cream on the stove until it starts to boil.
  3. Pour the cream into the bowl of chocolate and let rest for 1 minute.
  4. With a rubber spatula, mix the ganache fully, adding the hazelnut extract and chopped hazelnuts.
  5. Cool and let it set in the refrigerator (around 1 hour).

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