3 large egg whites, at room temperature
pinch of cream of tartar
pinch of salt
½ cup, plus 1 tablespoon, granulated sugar
¼ cup nutella
- preheat the oven to 300 degrees f. make sure you have one oven rack in the bottom third of your oven and one in the upper third of your oven.
- line two baking sheets with parchment paper and set aside.
- warm the nutella in a microwave and let the nutella cool as 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 a few 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 (this should take a few minutes).
- once all the sugar is in, the meringue should be very thick (almost stiff) and when you left 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 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 minutes. after 10 minutes, immediately lower the heat to 200 degrees f. and rotate the trays. bake for an hour.
- after an hour, check the meringues. if they are completely dried out then turn the oven off and leave the meringues in the oven for a few hours to cool with the oven. if the meringues still look a bit “wet”, then continue baking for another 20 minutes or so. either way, once fully baked, turn off the oven and leave the meringues in there for a few 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.