Meringues are such a striking and delicate treat. I kept running into recipes on Pinterest and the recipe that swirled Nutella and meringue looked irresistible. Pairing my favorite treat with the light and fluffy, sweet and chewy, meringues is something I had to try! I tried a few different recipes, and this one is a combination of two, which worked best for me.
Adapted from a recipe on Partytipz.com and a recipe on Cream Puffs in Venice
• 6 Large egg whites at room temperature
• ¾-1 Cup Nutella
• 3/8 Teaspoon cream of tartar
• 1 ½ Cup granulated white sugar
• A pinch of salt
Things You’ll Need:
• Parchment paper
• A large glass or metal bowl
• Rubber spatula
• Two large cookie sheets
• Icing bag and large rip (optional)
The first step is to separate the egg whites from the yolks.Crack the egg, and let the whites fall into a bowl.Then, switch the yolk from within one shell to the other half, and do this, back and forth, about 5 or more times, to ensure you’re not losing any of the precious whites. Keep the egg yolks! You can freeze them and make flan, or any other of many recipes calling primarily for egg yolks. Do this for each of the 6 large eggs. Allow the egg whites to warm to room temperature for approximately 20 minutes.
Using your hand mixer, begin beating the eggs. Once thoroughly frothy, add the cream of tartar. Start the mixer again for another 2-3 minutes, just to incorporate. At this point, slowly add the sugar, a few tablespoons at a time. I just used the measuring cup and poured small amounts into the bowl, while mixing. Continue to beat the meringue until stiff peaks form. A better judge of how stiff the meringue can get, and how stiff you want it is to turn the bowl upside down for a moment— the meringue will not fall!
Preheat the oven to 200°. Spoon out your Nutella into a cup, and heat in the microwave for 20 seconds, and stir. The intention is to make the Nutella just warm enough to become more liquid, but not hot enough to cook the egg. Fold the Nutella into the meringue, only about 4 to 5 passes through, for a swirled effect. You can stop here and use two spoons to place dollops on the parchment-lined cookie sheets, about an inch apart. Another option is to spoon the meringue into an icing bag, with a tip, and pipe onto the parchment. As for the baking instructions, place the cookie sheets in the oven for about 20 minutes. After the first 20 minutes, turn off the oven, but leave the cookie sheets to dry out and cool with the oven for at least 2 hours.
This recipe makes about 70 2-inch Meringues.
I wanted the meringues to be visible in the packaging, so I chose cellophane bags, a large jewel-toned burgundy label in the style of Astor, and tied each bag with a cute scalloped Katniss tag. I brought them to my friend’s 10-year-old girl’s birthday party. Each little girl pretended she was a princess as she received her special favor. It was adorable to watch, with lifted pinky finger, as Lizzy and her friends adored the meringues— and all the adults at the party loved them too!
More homemade gift ideas from Zoe:
Root Beer Cookies Earl Grey Fudge Lemon Crackle Cookies Hoot Nibbles