Instructions

• In a food processor, combine 130 g almond flour, 120 g powdered sugar, and 10 g unsweetened cocoa powder. Pulse (about 16 short blasts) until combined. Sift the mixture into a bowl. Do not push the coarse bits through the sieve — discard them. Set the sifted dry mixture aside.
• Make sure your mixing bowl and beaters are completely dry and grease-free. Add 100 g egg whites and 1/4 teaspoon cream of tartar to the bowl. Using a hand mixer or stand mixer, beat on high speed until frothy (about 1 minute).
• With the mixer running on high, slowly add 90 g granulated sugar. Continue beating on high until you reach stiff peaks (when you lift the beaters straight up the peaks stand straight and do not fold over). Do not overbeat.
• Add about half of the sifted dry mixture to the meringue. Fold gently by cutting through the center and sweeping around the bowl’s edge. Stop when there are no dry streaks.
• Add the remaining dry mixture and continue folding until the batter reaches a molten-lava consistency: it should be smooth, glossy, and when you lift the spatula you can draw a figure-8 that flows without breaking. Stop folding as soon as you reach this stage.
• Fit a pastry bag with a large round tip (Wilton 2A or similar) and fill it with the batter.
• Line baking sheets with parchment paper or silicone baking mats. Pipe even 1½–2 inch (approx.) circles spaced about 1 inch apart onto the prepared sheets. If desired, use a macaron template under the parchment or mat for uniform circles.
• Tap each baking sheet firmly on the counter 5–6 times to release air bubbles. Pop any remaining large surface bubbles with a toothpick by gently dragging in a small circular motion.
• Let the piped shells rest at room temperature for 45–60 minutes, or until they form a skin: the tops should feel firm and not sticky and no batter should come off when you lightly touch them.
• When the shells have formed a skin, preheat the oven to 320°F (160°C). Bake one sheet at a time (if you have multiple sheets, bake them separately) for 15–17 minutes, or until the tops do not move when gently touched and the feet are set.
• Remove the sheet from the oven and allow the shells to cool completely on the baking sheet before attempting to remove them.
• While the shells cool, melt 1/2 cup semisweet chocolate chips (microwave in short bursts stirring between, or use a double boiler) until smooth. Transfer the melted chocolate to a small resealable bag, cut a tiny corner, and drizzle the chocolate over half of the cooled shells. If desired, immediately sprinkle crushed hazelnuts onto the drizzled shells. Let the chocolate set.
• Make the filling: in the bowl of a stand mixer fitted with the paddle attachment, beat 1/2 cup softened unsalted butter and 1/2 cup Nutella on high speed for 3–4 minutes, until smooth.
• With the mixer on low, slowly add 1 cup powdered sugar and mix until just combined. Add 2 tablespoons heavy whipping cream, 1 teaspoon pure vanilla extract, and a pinch of salt. Increase the speed to high and beat for 3–4 minutes, until the buttercream is light and whipped.
• Transfer the buttercream to a pastry bag fitted with a large round tip (2A or similar). Flip over half of the macaron shells (the undecorated ones) and pipe a generous circle of filling onto the center of each.
• Top each filled shell with a corresponding drizzled shell to form sandwiches. Press gently to spread the filling to the edges.
• Allow the assembled macarons to rest briefly so the filling sets before serving. Store as desired.