Nutella Meringue Kisses
I love Nutella and I love Meringues, so when I saw this recipe for
Nutella Meringues, I couldn’t wait to try them!! The meringue batter
alone is so delicious, the meringues almost didn’t make it to the oven!!
It’s a cinch to make – just a basic meringue recipe that you
swirl softened Nutella into. Delicious!!!
I wanted to pipe the meringues and still get the desired
swirls of Nutella, so I took a little of the softened
Nutella and with the back of a spoon, I spread it in a
line vertically down the inside of my piping bag.
Then I did the same thing on the opposite side.
When I piped the meringues, it created pretty
swirls of the Nutella!
I piped these using a large plain tip, which made
the pretty “kisses.” The meringues do create air
pockets when they bake so don’t think that you’ve
done something wrong if it happens to you.
NUTELLA MERINGUES
Adapted from: Cream Puffs in Venice
Yields 15 to 20 meringues (depends on how big you make them)
Adapted from: Cream Puffs in Venice
Yields 15 to 20 meringues (depends on how big you make them)
3 large egg whites, at room temperature
a pinch of cream of tartar
a pinch of salt
1/2 cup + 1 tablespoon, granulated sugar
1/4 cup Nutella
a pinch of cream of tartar
a pinch of salt
1/2 cup + 1 tablespoon, granulated sugar
1/4 cup Nutella
Preheat the oven to 300 degrees F. Make sure you have one oven rack in the bottom third of your oven and one in the upper third of your oven.
Line two baking sheets with parchment paper and set aside.
Warm the Nutella in a microwave then let it cool as you make the meringue.
In the bowl of a stand mixer, fitted with the whisk attachment, place the egg whites. Beat on medium-high speed until they are completely foamy.
Add the cream of tartar and the salt and continue whipping at medium-high speed until when you lift the whisk attachment, soft peaks form. This should take a few minutes.
Once you have reached the soft peak stage, increase the speed to high and begin adding the sugar a few spoonfuls at a time (this should take a few minutes).
Once all the sugar is in, the meringue should be very thick (almost stiff) and when you left the whisk firm peaks should remain.
Remove the bowl from the mixer and drop in all the Nutella. With a rubber spatula, gently fold the Nutella into the meringue three or four times. You’re aiming for a swirled effect so don’t overmix. This will also help avoid deflating the meringue.
Using two spoons, drop the meringue onto the parchment-lined baking sheets in large dollops.
Place in the oven for 10 minutes. After 10 minutes, immediately lower the heat to 200 degrees F. and rotate the trays. Bake for an hour.
After an hour, check the meringues. If they are completely dried out then turn the oven off and leave the meringues in the oven for a few hours to cool with the oven. If the meringues still look a bit “wet”, then continue baking for another 20 minutes or so. Either way, once fully baked, turn off the oven and leave the meringues in there for a few hours.
When you remove the meringues from the oven they should be completely dry and cool and will sound hollow when you tap the bottoms.
The meringues will keep in an airtight container for a week.
These were truly the best tasting meringue cookies I
have ever made! Hope you give them a try!
This is the kind of thing you shouldn't see in summer… too inviting Jina!!
They look delicious Tina!
Happy week!
Madelief x