cookiesdesserthealthy eatingrecipes February 7, 2012

Nutella Meringues


3 large egg whites, at room temperature
pinch of cream of tartar
pinch of salt
1/2 cup and 1 T granulated sugar
1/4 cup Nutella

Preheat the oven to 300 degrees.  Make sure you have one oven rack in the bottom third of your oven and one in the upper third of your oven.

Line 2 baking sheets with parchment paper and set aside.  (I didn’t have any and it worked just fine)

Line two baking sheets with parchment paper and set aside.

Microwave Nutella in small bowl for 20 seconds until warmed through.  Set aside to cool while 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 several 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.

Once all the sugar is in, the meringue should be very thick (almost stiff) and when you life 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 to 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 and rotate the trays.  Bake for an additional hour.

After an hour, check the meringues.  If they are completely dried out than turn off the oven and leave meringues to cool in the oven for a few hours.  If the meringues still look a bit “wet”, then continue baking another 20 minutes or so.  Either way, once fully baked, turn off the oven and leave the meringues to cool for a couple of 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 a cool airtight container for a week (if you haven’t already eaten them all!).

Taken from Pinterest with slight adaptations.

NOTE:  I made these and when making them again will make them smaller as they crumble when you eat them.  So yummy, but I am thinking bite-size would be more practical than the big monsters I made.  They were super messy!  I pretty much feel like I can eat them almost guilt-free since they contain lots of protein – practically a health-food, right?!