3 large egg whites, at room temperature
pinch of cream of tartar
pinch of salt
½ c and 1 T granulated sugar
¼ c Nutella
Preheat the oven to 300 degrees. Make sure you have one oven rack in the bottom third of you oven and one in the upper third of your oven.
Line 2 baking sheets with parchment paper and set aside. (I did it without and it worked just fine).
Microwave Nutella in small bowl for 20 secs 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 med-high speed until they are completely foamy.
Add the cream of tartar and and salt and continue whipping at med-high speed until when you lift the whish 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 the sugar is all in, the meringue should be very thick (almost stiff).
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 so 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 mins. After 10 mins, immediately lower the heat to 200 degrees and rotate the trays. Bake for an additional hour.
After an hour, check them. If they are completely dried out, then turn off the oven and leave them to cool in the oven for a few hours. If the meringues still look a mite “wet”, then continue baking another 20 mins 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. You can keep them in a cool airtight container for a week.