Nutella Meringues

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Last week I stumbled upon one of my friends who works at my kid’s school. I often find her during her lunchbreak catching up on all of the blogs that she enjoys following. She had just printed up this recipe she came across, & offered me a copy. I originally discovered meringues in a little French restaurant 13 years ago & fell in love with them.  Despite automatically making a mental connection with lemon pie at the mention of meringue, these meringue cookies are made with the same ingredients for a meringue pie, however, the meringue is cooked until it reaches a hard & crunchy state.   These are light & airy (very much so), & crunchy on the outside with just a tiny bit of chewiness on the inside. They are gluten free, & very easy to make. My kind of mix’em, put’em in the panggangan & forget about them type of easiness…

Last week I stumbled upon one of my friends who works at my kid Nutella Meringues

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:

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