Nutella Meringues Recipes
NUTELLA MERINGUES
Make and share this Nutella Meringues recipe from Food.com.
Provided by MDMama
Categories Dessert
Time 4h15m
Yield 20 meringues, 20 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 300.
- Melt Nutella in a double boiler, set aside to cool.
- Whip egg whites with wire whisk attachment on medium/high until foamy.
- Add salt & cream of tartar and whip on med/high until soft peaks form when you lift the beater.
- Gradually add sugar, whip on high until thick, and stiff peaks form when you lift the beater.
- Fold in Nutella.
- Drop on parchment lined baking sheets using two spoons.
- Bake at 300 for 10 minutes.
- Rotate Baking sheets, reduce temperature to 200 and bake one hour.
- If meringues do not look dry & baked through, bake an additional 20 minutes.
- When meringues are dry and cooked through, turn oven off and allow the meringues to sit for several hours.
- Meringues are ready when they are completely cool and sound hollow when tapped on the bottom.
- Store in an airtight container for about a week.
Nutrition Facts : Calories 44.4, Fat 1.1, SaturatedFat 1.1, Sodium 17.6, Carbohydrate 8, Fiber 0.2, Sugar 7.7, Protein 0.7
NUTELLA MERINGUE COOKIES
Make and share this Nutella Meringue Cookies recipe from Food.com.
Provided by Chef Luny
Categories Dessert
Time 40m
Yield 12 cookies, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F.
- In a food processor, grind together the powdered sugar with the almond powder and cocoa so there are no lumps. Using a standing electric mixer and at slow-medium speeds, beat the egg whites until they begin to rise and hold their shape. While whipping, gradually beat in the granulated sugar until very stiff and firm.
- Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag.
- Pipe the batter on the parchment-lined baking sheets in 1/2-inch circles. Tap the baking sheet a few times firmly on the counter top to flatten the meringues, then bake them for 15 minutes. Let cool completely then remove from baking sheet.
- To assemble, you match up similar sized meringues. Depending on size of meringues, spread 1/2 - 1 teaspoon of nutella on one cookie's inside and fluff on the other side, and then gently press the matching cookie on top, forming a sandwich.
- You can store in an airtight container or in the fridge for at least one day before serving and the meringues can keep up to 5 days, after that they may be stored in the freezer up to 3 months!
Nutrition Facts : Calories 285.9, Fat 10.2, SaturatedFat 7.3, Sodium 35, Carbohydrate 46.4, Fiber 2.4, Sugar 36.4, Protein 3.5
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- In a large mixing bowl add the egg whites and salt. Whisk until you get soft peaks. Begin to add the sugar a few spoonfuls at a time. Keep on whisking as you add in the rest of the sugar spoonfuls at a time and until your meringue thickens. You should have stiff peaks of meringue on the whisk when you remove it.
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- Add egg whites into a large mixing bowl or the bowl of your standing mixer. Beat on low for a minute or two until the egg whites start to turn white and foamy, then turn up to medium and until soft peaks form.
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