1-Preheat your oven: to 300°F (150°C) and lining two baking sheets with parchment paper. This step ensures even baking and prevents sticking, setting the stage for those iconic crisp shells.

2-Sift the flours and sugar: sift the hazelnut flour, almond flour, and powdered sugar twice to get a fine mixture free of lumps.

3-Beat the egg whites: beat the egg whites with the granulated sugar, cream of tartar, and a pinch of salt until stiff peaks form, which gives the macarons their light structure.

4-Fold the dry ingredients: Gently fold the sifted dry ingredients into this meringue until the batter is smooth and flows easily.

5-Pipe the batter: transfer the batter to a piping bag and pipe 1.5-inch rounds onto the baking sheets.

6-Tap and rest the batter: Tap the sheets to release air bubbles and let the batter rest for 15 minutes to form a skin, which is key for that perfect rise.

7-Bake the macarons: Bake one sheet at a time for 15 to 18 minutes until the shells are firm, then cool them completely before sandwiching pairs with 1/2 to 1 cup of chocolate spread and refrigerating for at least 8 hours to mature.