3 large egg whites at room temperature
1/4 t. cream of tartar
1/4 t. salt
1/2 c. + 1 T. granulated sugar
1/4 Nutella hazlenut spread – most grocery stores carry this near their peanut butter section
Preheat panggangan to 300*F, & place one panggangan rack in the bottom 1/3 of oven, & another in the upper 1/3 of oven.
Line two baking sheets with parchment paper & set aside.
Using either a double boiler (or a microwave on half power stirring frequently) to melt Nutella, then set aside to cool.
Using a mixer, beat egg whites until completely foamy.
Add cream of tartar & salt, & continue to mix until soft-peaks form.
Increase mixer speed, & add sugar 1 tablespoon at a time.
Continue to beat on high until the meringue reaches hard peak consistency.
With a rubber spatula, gently fold the Nutella into the meringue three or four times. Avoid over mising as variegated & swirled effect is desired. Over mixing may also deflate the meringue.
Using two spoons, drop the meringue onto the parchment – lined baking sheets in large dallops.
Place in panggangan for 10 minutes.
After 20 minutes, lower the heat to 200*F, & rotate trays. Bake for 1 hour & 20 minutes.
Meringues should be completely dry, & will sound hollow tapped on the bottom after they cool.
Yield 15-25 meringues depending on size
Source Recipe: http://triedandtruefavoriterecipes.blogspot.com