Preparation time: PT40m
Cooking time: PT35m
6 egg whites
260 g (2 cups) icing/confectioner's sugar
240 g (2¾ cups) ground almonds
30 g (¼ cup) cocoa powder
200 g (1 cup) caster/superfine sugar
400 g (1¾ cups) Nutella
Preheat the oven to 140°C (275°F/Gas 1). Mix together the icing/confectioner's sugar, ground almonds and cocoa powder. Sieve the mixture finely.
Beat the egg whites in a bowl; when they are frothy, add half the caster/superfine sugar and continue to beat. When they start to become stiff, add the remaining sugar and continue beating to make a thick meringue mixture. Using a spatula, fold in the sieved ingredients. Use large, gentle movements for at least 2 minutes, working the mixture from the edges of the bowl towards the centre. The mixture should form a ribbon when it falls from a spoon.
Cover a baking sheet with baking parchment and draw evenly spaced 3.5 cm diameter circles on it. Pour the mixture into a piping bag fitted with a plain nozzle and pipe it onto the parchment in rounds the same diameter as the circles. Set aside for 20 minutes in a dry place until a crust forms on the surface.
Before putting the macaroons in the oven, place the baking sheet on top of another baking sheet: that way the bottom of the macaroons will not be overcooked. Bake for 15 minutes, leaving the door of the oven slightly ajar.
Leave the macaroons to cool for 5–10 minutes then remove from the baking sheet. When cold, spread half with Nutella and sandwich together with the other halves. Refrigerate for 24 hours before serving so that the macaroons soften slightly.
Recipes and images from Nutella: The 30 Best Recipes by Ferrero (Murdoch Books), available now in all good bookstores and online.