These White Chocolate and Hazelnut Macarons are inspired by the iconic Kinder Bueno flavour, combining nutty, creamy, and chocolatey notes in one elegant macaron. Made with roasted hazelnuts blended into the macaron shells, this recipe delivers a rich hazelnut taste that goes beyond traditional almond macarons, creating a flavour profile that closely resembles everyone’s favourite chocolate bar.
Each crisp yet chewy hazelnut and almond macaron shell is filled with a smooth white chocolate and hazelnut ganache, offering the perfect balance of sweetness and creaminess. The roasted hazelnut adds depth, aroma, and a subtle crunch, making these Kinder Bueno–inspired macarons irresistible for hazelnut lovers and dessert enthusiasts alike.
Perfect for holidays or special occasions, this White Chocolate Hazelnut Macaron recipe is ideal if you’re searching for a Kinder Bueno Macarons, hazelnut macaron shells, or a unique twist on classic Macarons using the Italian method. Elegant, indulgent, and full of flavour, these macarons are guaranteed to impress with every bite.
Ingredient:
Hazelnut Macaron
150g Icing Sugar
100g Ground Almonds
50g Hazelnuts
60g Egg Whites
60g Egg Whites
150g Granulated Sugar
40g Water
White Chocolate and Hazelnut Ganache
150g White Chocolate
100ml Double Cream
50g Hazelnut Creme
Decoration
100g Dark Chocolate
1. Preheat the oven to 180C/350F/Gas Mark 4. Place the hazelnuts onto a baking pan. Roast for 10 minutes, the hazelnuts should be a nice golden brown colour. Let the roasted hazelnuts completely cool.
2. Place the cooled roasted hazelnuts into a food processor/spice grinder and blitz until a fine powder forms. Be careful not to over-blitz as this will make the hazelnut too oily and will affect the macaron shell's appearance. Once a powder is formed, sieve it into a bowl to ensure there are no big pieces, re-blitz if necessary.
3. Place the icing sugar, ground almonds and ground hazelnuts into a food processor and blitz. Ensure the roasted hazelnuts are ground evenly into the mixture.
4. Next, sift the dry ingredients into a large mixing bowl. Sifting the dry ingredients will help you achieve macarons with a smooth top.
5. Add 60g of egg whites to the dry ingredients and mix until a paste forms.
6. In a pan, add the granulated sugar and water. Then place the pan onto the hob on a medium-high heat. Heat the mixture until it reads between 114C-117C/237F-243F on a candy thermometer.
7. When the sugar syrup reaches 70C/158F start making the meringue by adding the other 60g of egg whites into a clean mixing bowl. Whisk the egg whites using a stand mixer (using a stand mixer is safer as we will be pouring hot sugar into the merginue later) until soft peaks have formed.
8. While whisking, slowly pour the sugar syrup into the meringue. Once all the sugar has been added, continue to whisk until the bowl feels like it has reached room temperature. By this point, the meringues should have reached the stiff peak stage, and the meringue should be glossy.
9. Transfer 1/3 of the meringue into the almond-hazelnut paste and gently fold it into the almond-hazelnut paste using a figure 8 motion. This will lighten up the mixture, making it easier to fold in the remaining meringue.
10. Add the remaining 2/3 of the meringue into the mixture and fold (using a figure 8 motion) until there are no white streaks of meringue present in the mixture. To see if the macaron mixture is ready to be piped, the mixture should be at the ribbon stage, and the mixture will fall off in a flowing motion like lava.
11. Transfer the mixture into a disposable piping bag with a Wilton 2A tip, this will make it easier to pipe the macarons. Line a tray with parchment paper. Snip the end of the piping bag off and pipe the mixture into circles.
12. Tap the tray on the worktop to burst any large air bubbles in the macarons. Leave the macarons to dry for 30-60 minutes.
13. While the macarons are resting, start making the White Chocolate and Hazelnut Ganache
15. Add the white chocolate and hazelnut creme to a bowl.
16. Add the double cream into a pan and heat on a medium-high heat until the cream starts to simmer, and then remove the pan from the heat.
17. Pour the warm double cream into the bowl with the white chocolate and hazelnut cream and mix until all the ingredients have been evenly incorporated.
18. Cover the bowl with cling film and place it in the fridge to thicken for at least an hour.
19. Pre-heat the oven to 150C/300F/Gas Mark 3.
20. When the oven has preheated, bake the macarons for 14-16 minutes. Once the macarons have baked, leave them on a wire rack to cool completely.
21. Transfer the white chocolate hazelnut ganache into a disposable piping bag with a Wilton 2A tip.
22. Pipe the White Chocolate and Hazelnut Ganache on the underside of a macaron.
23. Put another macaron on top of the ganache.
24. Place the dark chocolate into a bowl and melt it in the microwave. Transfer the dark chocolate into a piping bag.
25. Finally, snip the end of the piping and drizzle the dark chocolate over the macarons.
Here are some of my other Macaron recipes if you want to try them out!
