Nutella-Swirled Meringues

These were the unexpected hit of the season. Meringues aren’t typically anyone’s favorite cookie; they’re nice to have for some variety and often pretty to look at, but let’s face it — egg whites and sugar can’t do much to compete with some of the richer ingredients in most cookies.

Enter these Nutella-swirled meringues. We loved them. They are satisfyingly crunchy and waaaaaay more flavorful than we thought they would be! Plus they are beautiful to look at — likely one of the prettiest cookies on your tray. And they’re gluten free!

You simply whip up the egg whites with the sugars, add the vanilla and vinegar (this helps stabilize the whipped egg whites), and use a spoon to swirl the warmed Nutella all over the batter. Then scoop and bake!

I like to store these in the freezer — I think it helps maintain the crispness. Just take them out abut 15 minutes before serving!

Nutella-Swirled Meringues

3 oz eggs whites (about 3 large eggs)
3/4 cup granulated sugar
2 tablespoon powdered sugar
1 teaspoon vanilla
1/2 teaspoon distilled white vinegar
1/2 cup Nutella

Heat oven to 275 degrees F. Line bake sheet with parchment.

Place egg whites in a stand mixer bowl fitted with a whisk and whip until stiff peaks hold and meringue does not slide out when bowl is turned upside. (This took me about six minutes on high speed in a stand mixer.) Gradually add in both sugars and then vanilla and vinegar. Increase speed and whip until mixture is free of sugar grit when rubbed between two fingers and the meringue holds stiff and very peaks.

In small microwavable bowl, microwave Nutella uncovered on High 20 to 30 seconds or until slightly warm and easy to drizzle. Drizzle warm Nutella on top of meringue mixture (do not stir in, you may run a knife through once or twice to swirl). Spoon heaping tablespoons of mixture onto cookie sheet 1 inch apart; Nutella will naturally swirl into meringue as you spoon out mixture.

Bake meringue for about 40-50 minutes or meringue easily peels away from parchment paper. Meringues will not change color or turn golden. I recommend test baking a couple of meringues first to get the time down — when they are underbaked they can still be crispy on the outside and egg-y on the inside. You don’t want that! Cool on a wire rack. Store in an airtight container or ziploc in the freezer.

Makes about 20 meringues.

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