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Preheat oven to 375°. Draw 4 (5") circles on one side of a piece of parchment to use as a guide, then arrange parchment on a sheet tray marked side down.
In the large bowl of a stand mixer fitted with the paddle attachment, on medium speed, beat butter and granulated sugar until light and fluffy, about 1 minute. Add egg and egg white one at a time, beating to blend after each addition and scraping down bowl, until combined. Add vanilla and beat to combine.
Reduce mixer speed to low. Add flour and salt and beat just until incorporated.
Spoon a heaping teaspoon of dough onto parchment. Using an offset spatula, spread into very thin rounds (they should just barely be translucent on parchment) on top of circle guides. Bake until edges start to brown, 4 to 6 minutes.
While wearing gloves, quickly roll up cookies with a rounded object, such as a wooden spoon handle or chopstick, into a thin, cylindrical shape. Let cool completely. Repeat with remaining dough.
Fill a piping bag with Nutella, if using, and cut off a small corner. Gently fill pirouettes with Nutella on each side.