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