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.