5-ingredient nutella swirled meringues!

Yes I STILL had leftover Nutella. And since my fruit-swirled meringues from last year were such a hit I thought I’d follow them up with these:

Nutella Swirled Meringues l sherisilver.com

Because: I STILL had leftover Nutella.

As always with meringues, this is a super easy recipe – with very few ingredients and naturally gluten-free (so perfect for Passover this week!).

Nutella Swirled Meringues l sherisilver.com

And as always with meringues, I share with you my foolproof technique, for no-fail results every time.

A quick note: meringues are not a fan of fat – even a speck of yolk can inhibit those whites from whipping up properly. So I wondered how adding the Nutella/coconut oil would work out. I was worried about winding up with meringues that were flat and/or chewy.

Nutella Swirled Meringues l sherisilver.com

As you can see they held their shape beautifully and had what I found to be a delicious texture that was both crisp outside and marshmallow-y inside.

I basically can’t stop eating them. And there’s finally no more Nutella.

Nutella Swirled Meringues

1/2 cup Nutella (store bought or homemade)
1/4 cup coconut oil
4 large egg whites, at room temperature
1/2 teaspoon cream of tartar
1 cup sugar

Pre-heat the oven to 200 degrees; line two baking sheets with parchment paper.

In a heatproof bowl set over a pan of barely simmering water, melt the Nutella and coconut oil till smooth. Remove from heat and let cool while you make the meringues.

Using the whisk attachment, beat the egg whites on low speed till frothy, and the surface is completely covered in tiny bubbles (don’t rush this step). Add the cream of tartar and increase the speed to medium. When tracks begin to form add the sugar, a little at a time, then increase the speed to high. Beat till mixture is stiff and glossy.

Use a spoon to drizzle the Nutella mixture over the top of the meringue – do not mix.  Gently scoop from the bottom of the bowl up, to get both the meringue and Nutella on your spoon. Drop on your baking sheet and repeat, using up all the batter.

Bake for 2 hours, rotating the pans from top to bottom halfway through. Turn off the oven and leave the door ajar for one hour. Transfer cookies to a wire rack to cool completely; store in an airtight container till ready to use.

(print this recipe)

This delicious recipe brought to you by Sheri Silver

More cookiessnacks and wheat-free treats on Pinterest!

Nutella Swirled Meringues l sherisilver.com

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