1-First, prepare your ingredients by measuring almond flour, powdered sugar, and granulated sugar accurately. Sift almond flour and powdered sugar together to ensure a smooth batter, which is key for those light shells in Ferrero Rocher macarons recipes. To prepare the ganache filling, finely chop the 200 grams of chocolate and place it in a bowl, then heat the 2/3 cup heavy cream without boiling and pour it over the chocolate.

2-Mixing and Baking Steps: Whip the 4 large egg whites gradually, adding 50g granulated sugar slowly to form a stable meringue with stiff peaks. For vegan adaptation, whip aquafaba until stiff to keep that airy structure. Gently fold the almond flour and powdered sugar mixture into the meringue, making sure not to deflate the airiness, which is crucial for homemade Ferrero Rocher macarons.

3-Transfer the batter into a piping bag and pipe uniform circles onto baking sheets lined with parchment paper. Tap the trays gently to release air bubbles, then let the macarons rest at room temperature for 30-60 minutes to form a dry skin surface. Bake at 150°C (300°F) for 15-18 minutes, adjusting timing for different ovens or substitutes like aquafaba.

4-Assembly and Decoration: Allow macarons to cool completely before removing from the baking sheet. To assemble, pipe a ring of ganache onto a bottom shell using a piping tip, fill the center with 1/3 cup Nutella, place a halved hazelnut on top, add more Nutella over the hazelnut, then sandwich with a top shell. Refrigerate the assembled macarons for about 20 minutes until set, as this helps with the chocolate hazelnut filling stability.

5-For decoration, finely grind the 1/2 cup toasted hazelnuts, melt the 1 cup chopped chocolate, then mix it with the ground hazelnuts to form a thick paste. Dip the cold macaron tops into this mixture, shaking gently to spread evenly, and refrigerate until set. Finally, apply gold sheets delicately using a brush for that extra touch. If the ganache separates, warm it gently or add a little cream to recombine, ensuring it’s at the right temperature.