Hazelnut Nutella Meringues

by sweethannahhudd
Hazelnut Nutella Meringues

Are you looking for easy, delicious, and gluten free cookies? I have for you Hazelnut Nutella Meringues. They are the lightest cookie on the table and aside from the sugar they are made from egg whites. In addition, Hazelnut Nutella Meringues are also sooo pretty, I mean lets talk show stoppers. They are light and crisp on the outside and chewy and delish in the middle. These elegant cookies are literally 6 ingredients. Furthermore, they come together in a flash. Literally the hardest part about making these cookies is waiting for them to slowly cook in a warm 250 degree oven. You should definitely give these cookies a try today.

Hazelnut Nutella Meringues

Light and crispy on the outside and the inside is a chewy swirl of delicious chocolate hazelnut goodness.
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Prep Time 1 hour 30 minutes
Cook Time 1 hour
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 3 Egg Whites
  • 1 tsp Cream of Tartar
  • 1 tsp Lemon Juice
  • ¾ cup Granulated Sugar
  • 4 Tbs Nutella
  • ¼ cup Roasted Hazelnuts roughly chopped

Method
 

  1. Pre-heat oven to 250°
  2. Make sure your mixing bowl and whisk is completely clean and has no oil or butter residue.
  3. Chop hazelnuts and set aside.
  4. Add 3 tbs of nutella to a small bowl or ramikin and microwave for 20 seconds, and set aside.
  5. Add parchment to 2 cookie sheets and set aside
  6. In a stand mixer add egg whites, and whisk with the whisk attachment until foamy
  7. Add in cream of tartar and lemon juice. and mix on low to medium.
  8. As the mixer continues, slowly add 1 tbs of sugar at a time. Mix until completely incorporated, then add another tbs of sugar until all the sugar is mixed in.
  9. Continue to mix on low to medium for 5-7 minutes
  10. Turn of mixer, the meringue should hold stif peaks.
  11. Spoon onto the cookie sheets or pipe if you are fancy.
  12. Use a spoon to flatten the top of each meringue add about 1/2 tsp of warm nutella to the top of the unbaked meringues.
  13. Use a tooth pick or skewer to swirl it around, I usually do about 5 loops. if you over mix the swirls disapear.
  14. Sprinkle the top of each meringue with hazelnuts.
  15. Place the trays in the middle of a 250 preheated oven for 45 minutes.
  16. Once the 45 minutes is up, turn off the oven and allow the meringues to cool in the warm oven for the next hour or more.
  17. Store in a clean and dry container ( any moisture will ruin the meringues) they will keep for up to 1 week at room temp.