Decadent Nutella™ makes these light and pillowy meringue cookies extra delicious. Each bite has a swirl of rich Nutella! There meringues are so easy to whip up and will satisfy that chocolate craving pretty quickly!
So it goes with my recipe chronicling, I will occasionally share something I photographed not just months ago, but even YEARS ago. Yes, my friends. These Nutella Meringues have been on my mind for at least 3 years. I know that is too long. But you see, I never felt the photos were good enough and I never got around to baking them again.
As soon as we have a jar of Nutella, they are most likely being spread in my mamma’s delicious creeps (crepes). And there you have it…3 years later, I find the photos again. I finally put the recipe together and here it is. The recipe was from a blog I used to read off and on. It was back when I had more time to actually read blogs. It was written by Ivonne and it was called Cream Puffs in Venice. I am friends with Ivonne on FB and I didn’t even realize she stopped blogging maybe some time in 2018. I would link to her blog but it is not available online any more, which is a pity. She had beautiful recipes, photos and stories. So this recipe is credited totally o Ivonne from Cream Puffs in Venice.
And you may be wondering what this has to do with any thing at the end of May. I actually had this ready to go at Christmas and wanted to include it in my baking posts for the holidays. Five months and some years after they were actually baked they are being shared here. Better late than never! Trust me these meringues are so worth baking!!
How to make meringues?
1. Bring eggs to room temperature
Be sure to separate the whites from the yolks while the eggs are still cold from the refrigerator. If you try to separate them when they’re room temperature it will be a little trickier. Then let the whites stand at room temperature for 30 minutes before beating. This is the best way to guarantee fluffy pillows of egg whites.
2. Use a clean bowl
To get the best volume in your egg whites place the whites in a sparkly clean glass or metal mixing bowl. The tiniest drop of egg yolk or even oil will prevent egg whites from foaming. Make sure your beaters are also super clean.
3. Take your time
When you are beating, add the sugar slowly, just a little bit at a time. Adding the sugar 1 Tablespoon at a time will help the sugar dissolve better in the egg whites, which will help you get a smooth and silky egg white texture.
4. Dry weather is better
Living in Florida means we have plenty of humid days. I did make these gorgeous meringues sometime ago on a very dry day. Keep in mind if it’s raining or very humid it could affect how the meringues turn out.
Some other meringue desserts I’ve shared here:
Makes 20 to 25 meringues, depending on how large you make them.
- 1/4 cup Nutella
- 3 large egg whites at room temperature
- a pinch of salt
- 1/2 cup + 1 tablespoon granulated sugar
- Heat oven to 300°F (150°C). Line two baking sheets with parchment paper and set aside.
- Place the Nutella in a small saucepan and warm it on low heat until it is melted.
- In a large mixing bowl add the egg whites and salt. Whisk until you get soft peaks. Begin to add the sugar a few spoonfuls at a time. Keep on whisking as you add in the rest of the sugar spoonfuls at a time and until your meringue thickens. You should have stiff peaks of meringue on the whisk when you remove it.
- Add the Nutella into the meringue and gently fold it in. Take care not to over-mix so you will keep the lovely swirls.
- With the help of two spoons, drop the meringue onto the parchment-lined baking sheets in large dollops and swirls.
- Place in the oven for 10 minutes. It doesn't matter how perfect they look. It's sort of an imperfect dessert that is delicious no matter the exact shape.
- After 10 minutes, immediately lower the heat to 200°F and rotate the trays. Bake for an hour.
- After an hour, check the meringues and see if they feel and look dry. If you spot moisture or shine leave them to bake for about 10 more minutes.
- Shut off the oven and leave the meringues to cool with the oven for a few hours or overnight. When you remove them from the baking sheet, they should release easily from the parchment and sound dry when you tap them.
- Store the meringues in an airtight container for up to a week.