1. Separate 3 egg whites into large, clean bowl. Set aside until egg whites reach room temperature.
2. Meanwhile, combine powdered sugar, almond flour, and ½ teaspoon of salt in bowl of food processor. Process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into separate medium bowl and set aside.
3. When egg whites reach room temperature, add 1/2 tsp salt to egg whites and beat with an electric hand mixer until soft peaks form. Start gradually adding the granulated sugar until fully incorporated. Continue to beat until stiff peaks form.
4. Add the vanilla and beat until incorporated.
5. Add ⅓ of the sifted almond flour mixture to the beaten egg whites and use a spatula to gently fold until combined. Continue adding 1/3 at a time, then folding to incorporate. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up (see video for demonstration).
6. Transfer the macaron batter into a piping bag or ziploc bag.
7. Place parchment paper onto sheet pan.
8. Pipe the macarons onto the parchment paper in 1½-inch circles, leaving a bit of room between each.
9. Tap the baking sheet on a flat surface 10 times to release any air bubbles.
10. Let the macarons sit at room temperature for 1 hour, until dry to the touch.
11. Preheat the oven to 300˚F.
12. Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don’t stick to the parchment paper.
13. Let cool completely.

Chocolate Hazelnut Buttercream

1. In a medium bowl, add the softened butter and beat with a mixer for 1 minute until light and fluffy. Add Nutella and beat until light and fluffy. Add in powdered sugar and beat until fully incorporated.
2. Transfer the buttercream to a piping or ziploc bag.
3. Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream. Try to find similar shaped/sized macarons to match each other. 
4. Place in an airtight container for 24 hours to “bloom”.
5. Enjoy!