Tuesday, April 3rd, 2012
Yesterday was get-it-all-done Monday…and I got almost all of it done. Are Mondays crazy chore day for you as well? My weekends currently run Sunday-Monday, so Monday = groceries, laundry, cleaning out the fridge, baking, and cleaning the house…if I’m properly caffeinated. They’re the perfect time to bake something that needs a lot of oven time, since I spend most of the day at home!
I planned on making these at the end of last week…but I was never home long enough! Meringue cookies are so simple but they need some time. The egg whites need to sit out for a bit, and then they dry out slowly in the oven. They also DO NOT need 120% humidity, which means I needed a non-rainy day. Yesterday it all happened!
These lovely little cookies are so light and airy, with a little bit of extra chew from the Nutella. They aren’t quite as poofy and delicate as traditional meringue kisses — stirring in the Nutella can deflate the meringue a little. That’s a sacrifice I’m willing to make!
Nutella Meringue Cookies
Tried and True Favorite Recipes
You can certainly opt to drop the batter onto the cookie sheets with spoons like a traditional drop cookie, but this is a great time to break out the pastry bag and REALLY look like you know what you’re doing. No one needs to know that the mixer and the star tip did all the heavy lifting!
Makes 20-25 cookies
3 large egg whites, at room temperature
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup + 1 tablespoon granulated sugar
1/4 cup Nutella chocolate hazelnut spread
Preheat oven to 300°F. Line two baking sheets with parchment paper and set aside.
Using a double boiler (or a microwave on half power stirring frequently), melt Nutella, then set aside to cool.
Using a mixer, beat egg whites until completely foamy. Add cream of tartar and salt, and continue to mix until soft peaks form.
Increase mixer speed, and add sugar 1 tablespoon at a time. Continue to beat on high until the meringue forms stiff peaks.
With a rubber spatula, gently fold the Nutella into the meringue three or four times. Avoid over mising as variegated and swirled effect is desired. Over mixing may also deflate the meringue.
Using two spoons or a pastry bag fitted with a star tip, drop the meringue onto the baking sheets.
Bake for 10 minutes, rotate trays, and lower the heat to 200°F. Bake for another 40-45 minutes. Meringues should be completely dry, and will sound hollow tapped on the bottom after they cool.