Nutella Meringues
Nutritional Info
- Servings Per Recipe: 25
- Amount Per Serving
- Calories: 27.2
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 7.8 mg
- Total Carbs: 4.2 g
- Dietary Fiber: 0.1 g
- Protein: 0.7 g
View full nutritional breakdown of Nutella Meringues calories by ingredient
Introduction
Adapted from http://creampuffsinvenice.ca/2011/02/05/nutella-the-world-needs-you/ Adapted from http://creampuffsinvenice.ca/2011/02/05/nu
tella-the-world-needs-you/
Number of Servings: 25
Ingredients
-
3 egg whites
pinch cream of tartar
pinch of salt
1/3 cup granulated sugar
1/4 cup Nutella, warmed until runny
Directions
Preheat the oven to 300F and set one oven rack in the bottom third of your oven and one in the upper third of your oven.
Line two baking sheets with parchment paper and set aside.
Beat egg whites, cream of tartar and salt until soft peaks form.
Increase the speed to high and begin adding the sugar a few spoonfuls at a time.
Continue beating to stiff peaks.
Remove the bowl from the mixer and add all the Nutella.
With a rubber spatula, gently fold the Nutella into the meringue three or four times until just swirled. Don’t overmix - this will deflate the meringue.
Place in the oven for 10 minutes. After 10 minutes, immediately lower the heat to 200 F and rotate the trays. Bake for an hour.
If they are completely dried by then, turn the oven off and leave the meringues in the oven for a few hours to cool with the oven.
If the meringues still look a bit “wet”, then continue baking for another 20 minutes or so.
Serving Size: Makes 25 medium meringues
Number of Servings: 25
Recipe submitted by SparkPeople user JO_JO_BA.
Line two baking sheets with parchment paper and set aside.
Beat egg whites, cream of tartar and salt until soft peaks form.
Increase the speed to high and begin adding the sugar a few spoonfuls at a time.
Continue beating to stiff peaks.
Remove the bowl from the mixer and add all the Nutella.
With a rubber spatula, gently fold the Nutella into the meringue three or four times until just swirled. Don’t overmix - this will deflate the meringue.
Place in the oven for 10 minutes. After 10 minutes, immediately lower the heat to 200 F and rotate the trays. Bake for an hour.
If they are completely dried by then, turn the oven off and leave the meringues in the oven for a few hours to cool with the oven.
If the meringues still look a bit “wet”, then continue baking for another 20 minutes or so.
Serving Size: Makes 25 medium meringues
Number of Servings: 25
Recipe submitted by SparkPeople user JO_JO_BA.
