Nutella Meringues

• 3 large egg whites
• 1 pinch salt
• 1 pinch cream of tartar
• 1/2 cup sugar
• 1 tablespoon sugar
• 1/4 cup nutella

1. Preheat oven to 300.
2. Melt Nutella in a double boiler, set aside to cool.
3. Whip egg whites with wire whisk attachment on medium/high until foamy.
4. Add salt & cream of tartar and whip on med/high until soft peaks form when you lift the beater.
5. Gradually add sugar, whip on high until thick, and stiff peaks form when you lift the beater.
6. Fold in Nutella.
7. Drop on parchment lined baking sheets using two spoons.
8. Bake at 300 for 10 minutes.
9. Rotate Baking sheets, reduce temperature to 200 and bake one hour.
10. If meringues do not look dry & baked through, bake an additional 20 minutes.
11. When meringues are dry and cooked through, turn oven off and allow the meringues to sit for several hours.
12. Meringues are ready when they are completely cool and sound hollow when tapped on the bottom.
13. Store in an airtight container for about a week.

egg whites, salt, cream of tartar, sugar, sugar, nutella

Taken from www.food.com/recipe/nutella-meringues-450644 (may not work)