Ferrero Rocher Macarons

Preheat the oven to 125–150°C

Dissolve the albumin in warm water, stir, and let sit for 5–10 minutes to bloom

Sift the almond flour with powdered sugar and cocoa powder

Heat the rehydrated egg whites with sugar until dissolved and whip into a meringue

Fold the egg whites into the dry mixture and mix until smooth

Pipe the shells onto a baking mat, let rest for 3–5 minutes, and bake for 20 minutes

Bring the cream to a boil, add the chocolate and Nutella, and blend with an immersion blender

Chill the ganache in the refrigerator, whip slightly, pipe onto the shells, and sprinkle with hazelnuts

For the glaze, melt the milk chocolate, add the oil, chopped nuts, and wafer crumbs