Macarons with Nutella® hazelnut spread
In bowl, mix almond flour with 7 oz of confectioners’ sugar.
In separate bowl, whisk egg whites with remaining confectioners’ sugar until stiff; fold gently into flour mixture.
Using a pencil, draw forty 1 1/4-inch circles on parchment paper–lined baking sheet (or use round cookie cutter as guide).
Preheat oven to 300°F.
Transfer batter to piping bag; pipe into circles to fill.
Let stand for 30 minutes.
Bake on center rack for about 14 minutes or until tops are crisp.
Remove from oven; let cool.
Spread 2 1/2 tsp of Nutella® hazelnut spread over bottom of 1/2 macaron; sandwich with another half.
Repeat with remaining cookies and Nutella® hazelnut spread .
If making ahead of time, refrigerate cookies in airtight container.