Preheat the oven to 140°C.
Line a baking sheet with a silicone baking mat or with two layers of baking paper.
Sift all the dry ingredients into a large bowl, mix well to combine. Set aside.
In a separate bowl beat egg whites with a pich of sea salt until whites are foamy.
Stir in dry ingredients into egg whites with a spatula, but be sure not to overmix – the mixture shouldn’t be runny. Spoon the mixture into a pipping bag and pipe 3-cm rounds onto the prepared baking tray. Set aside for 30minutes, then bake in the preheated oven for 15minutes. Cool the macarons, then fill with Nutella by spreading it on the flat side of a cookie and then placing another cookie on the top. Macarons can be eaten stright away or wrapped in a plastic bag and refrigerated for up to a month.
GF – make sure the ingredient doesn’t contain traces of gluten!