Nutella Meringues Food

NUTELLA MERINGUES

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.

NUTELLA MERINGUE COOKIES

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!