Ingredients:
1 cup powdered sugar
½ cup powdered almonds or pecans
2 large egg whites, at room temperature
5 tablespoons granulated sugar
Nutella
Directions:
Preheat oven to 375 degrees F.
On a piece of parchment, use a pencil to draw 1-inch circles about 2 inches apart. Flip each sheet over and place each sheet on a baking sheet. Note: You only have to draw circles on the parchment paper if you want absolutely even-sized macarons. If you’re skilled with piping and don’t mind eyeballing the amount of batter per cookie, skip this step.
Line two baking sheets with parchment paper and have a pastry bag with a plain tip ready (or in our case, a ziploc bag with the tip cut out). Grind together the powdered sugar with the almond powder so there are no lumps; use a blender or food processor since almond meal that you buy isn't quite fine enough.In the bowl of a standing electric mixer, beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag (standing the bag in a tall glass helps if you're alone). Pipe the batter on the parchment-lined baking sheets in 1-inch circles (about 1 tablespoon each of batter), evenly spaced one-inch apart. Let sit out on the counter for 1-2 hours until they form a "skin". Bake them for 10-12 minutes. Let cool completely then remove from baking sheet. Fill with Nutella filling and sandwich cookies together.
