Boil water in a large pot. Place a deep refractory to mix on the steam (in a water bath) and beat the egg white with a balloon whisk until it is at room temperature (about 1 minute).
Remove the refractory from the steam and beat the white with an electric mixer until it is white and foamy. Add the refined sugar and beat until it is about to turron (2 minutes more).
Add 2 drops of red dye gel (for pink macarons) and beat 1 minute more.
In another deep bowl, first pass the almond flour through a sieve and then the icing sugar. Mix well and make sure there are no lumps.
Add 1/3 of the flour and sugar mixture to the egg white and with a plastic spatula mix with circular motions. Repeat with another third of the flour and mix and finish with the last third. Just mix everything well to have a bright mass.
Place the dough in a pastry bag with a small circular tip.
Prepare a tray with waxed paper and with the pastry bag you have small circles (2 cm apart). You should reach this mixture for approximately 16 macaron's (8 when the weapons are in sandwich).
Let the macarons dry at room temperature for at least one hour. You know that they are already dry when you touch them with the tip of your finger and they already have a hard cover.
Heat the oven to 150 degrees centigrade and bake the macarons for 10 minutes. Lower the temperature to 140 degrees and bake for 2-3 more minutes.
Remove from the oven and allow to cool 3-4 minutes and separate very carefully from the waxed paper.
To make the filling, first blend the strawberries and mix them with nutella.
Arrange the macarons by putting a spoonful of the filling between two macarons and you're done!
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