Updated February 12, 2018
egg whites, at room temperature
tablespoons powdered sugar
teaspoon white distilled vinegar
cup Nutella® hazelnut spread with cocoa
Heat oven to 275°F. Line large cookie sheet with cooking parchment paper.
In large bowl, beat egg whites with electric mixer on medium speed until stiff peaks form. Gradually beat in sugars, then vanilla and vinegar. Beat on medium speed 5 to 7 minutes or until glossy and stiff and little grit from sugar remains.
In small microwavable bowl, microwave Nutella™ uncovered on High 20 to 30 seconds or until slightly warm and easy to drizzle. Drizzle warm Nutella™ on top of meringue mixture (do not stir in). Spoon heaping tablespoons of mixture onto cookie sheet 1 inch apart; Nutella™ will naturally swirl into meringue as you spoon out mixture.
Bake 40 to 50 minutes or until cookies are dry and can easily be pulled off paper. Turn oven off; leave cookies in oven with door closed 1 hour.
- Store cookies tightly covered at room temperature.
- Egg whites achieve more height when beaten at room temperature. Separate eggs while still cold, then let whites stand, covered, at room temperature 30 minutes before beating.
Serving Size: 1 Cookie
- Calories from Fat
% Daily Value
- Total Fat
- 1 1/2g
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- You don’t have to be intimidated by the “meringue” technique in this meringue cookies recipe. Essentially, all you need to create an impressive-looking meringue are egg whites, sugar, air and a bit of whipping. After that, it’s all about waiting for those beautiful, edible peaks to form. Meringue gets a bad rap for being tricky, but there are a few steps to simplify the process. First, if you possible, use fine-grained sugar. The finer the sugar granules, the easier it is to incorporate it into the meringue. If you don’t have any on hand, you can always run whatever sugar you do have through your food processor. Also, allow the egg whites to reach room temperature before beating them with an electric mixer. This will increase their elastiscity and quicken the meringue-forming process. Once you’ve mastered these cookies, you’ll be a cookie-making pro and you can move on to trying these cookies