Instructions

1. Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper or silicone baking mats. This will help prevent the macarons from sticking during baking.
2. In a large mixing bowl, sift together the almond flour and powdered sugar. This step is crucial as it helps to remove any lumps and ensures a smooth macaron shell. Sifting also aerates the mixture, which is important for achieving the right texture.
3. In a separate clean, dry bowl, add the egg whites. Using an electric mixer, beat the egg whites on medium speed until they become frothy. Gradually add the granulated sugar while continuing to beat the egg whites. Increase the speed to high and beat until stiff peaks form. The meringue should be glossy and hold its shape when the beaters are lifted.
4. Gently fold the sifted almond flour and powdered sugar mixture into the meringue using a spatula. Be careful not to deflate the meringue; use a gentle folding motion until just combined. The batter should flow like lava and form a ribbon when lifted with a spatula.
5. Add the vanilla extract to the batter and fold it in gently until fully incorporated. This will add a lovely flavor to your macarons.
6. Transfer the macaron batter to a piping bag fitted with a round tip. Pipe small circles (about
7. 5 inches in diameter) onto the prepared baking sheets, leaving some space between each circle as they will spread slightly. Tap the baking sheets gently on the counter to release any air bubbles.
8. Let the piped macarons sit at room temperature for about 20-30 minutes, or until they form a skin. You should be able to touch the surface lightly without it sticking to your finger. This step is essential for achieving the characteristic "feet" of macarons.
9. Bake the macarons in the preheated oven for 15 minutes, rotating the baking sheets halfway through to ensure even baking. The macarons should rise and form feet, and the tops should be smooth and shiny.
10. Once baked, remove the macarons from the oven and let them cool on the baking sheets for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
11. Once the macarons are completely cool, pair them up by size. Take one macaron shell and spread a generous amount of Nutella on the flat side. Top it with another macaron shell, flat side down, to create a sandwich.
12. Repeat the filling process with the remaining macarons. Once assembled, let the macarons sit in the refrigerator for at least 30 minutes to allow the flavors to meld and the texture to soften slightly.
13. Serve the macarons at room temperature and enjoy the delightful combination of the delicate shell and rich Nutella filling!