Hazelnut Nutella Meringues
Light and crispy on the outside and the inside is a chewy swirl of delicious chocolate hazelnut goodness.
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
Instructions
- Pre-heat oven to 250°
- Make sure your mixing bowl and whisk is completely clean and has no oil or butter residue.
- Chop hazelnuts and set aside.
- Add 3 tbs of nutella to a small bowl or ramikin and microwave for 20 seconds, and set aside.
- Add parchment to 2 cookie sheets and set aside
- In a stand mixer add egg whites, and whisk with the whisk attachment until foamy
- Add in cream of tartar and lemon juice. and mix on low to medium.
- 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.
- Continue to mix on low to medium for 5-7 minutes
- Turn of mixer, the meringue should hold stif peaks.
- Spoon onto the cookie sheets or pipe if you are fancy.
- 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.
- Use a tooth pick or skewer to swirl it around, I usually do about 5 loops. if you over mix the swirls disapear.
- Sprinkle the top of each meringue with hazelnuts.
- Place the trays in the middle of a 250 preheated oven for 45 minutes.
- 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.
- Store in a clean and dry container ( any moisture will ruin the meringues) they will keep for up to 1 week at room temp.