nutella meringues

This past Christmas my mom surprised me with my very first stand mixer. This. Was. Huge. I have wanted one forever and was firmly in the camp of “I can’t wait to get married so that I can register for a stand mixer”.

My priorities are in line, in case you were wondering.nutella meringuesWhen I opened it, I was essentially a child opening their first Nintendo. Wrapping paper went flying as my brother in law caught me on camera shouting “ohhhhhh I loooooove it!” To give more of a visual, this was all while I was sprawled across the box, hugging it like I’d never let go.nutelle meringuesnutella meringuesI haven’t let go and we’ve been happy together ever since. What better way to showcase this magical baking robot than a recipe that requires lots and lots of whipping? Whipping and whisking can absolutely be done by hand but I’m not really one for “exercise”.nutella meringuenutella meringueThese nutella meringues are a three-ingredient wonder. Whisk your egg whites and sugar until they form stiff peaks and then gently fold in ribbons of nutella. They have a lightly crisp exterior and chewy melted nutella center.Rumor has it these freeze quite well but I’ve never been one to have an issue with spare cookies lying around.nutella meringue

Nutella Meringues

(recipe very slightly adapted from Sweetest Menu)

4 egg whites, room temperature

1 cup powdered sugar

3/4 cup nutella


Preheat your oven to 300 degrees and line two baking sheets with parchment paper.  With a stand mixer (aka your best friend) or a very strong arm – whisk the egg whites on medium speed until foamy looking.  At this point, slowly add in your sugar a hefty tablespoon at a time, with the mixer going on medium to high speed.  You want to see the volume of your eggs and sugar triple, become white, and form stiff peaks (when the mixer stops, the peaks shouldn’t droop back into the rest of the meringue).

With a rubber spatula, gently fold in half your nutella (resist the urge to over mix).  Then fold in the rest of the nutella leaving ribbons of chocolate throughout.  Dollop your meringue mixture on the cookie sheets and don’t worry too much about what it looks like.

Bake the cookies for 20-25 minutes, turn off the oven, and let them cool in there for another hour or so.  I was pretty impatient about shooting the cookies in good light so didn’t really follow this recommendation – but this process should help keep them from cracking when cooling.




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