These are the one type of cookies that require the least amount of ingredients and efforts. Although this is made up for in the time department since it takes a minimum of 45 – 55 minutes to dehydrate which makes it crisp and crackly on the outside and chewy, almost marshmallow like on the inside.
With meringues, the possibilities are endless. You could go crazy experimenting with flavour combinations or settle for the most classic ones – the choice is yours. 
Needless to say, these Nutella, or chocolate-hazelnut, meringues turned out fabulously well. The magical moment when you swirl massive dollops of hazelnut spread across the surface of the stiff, shiny, snow–like meringues is when you know that you’re in for a super delish treat, approximately an hour later.
Chocolate-Hazelnut Swirl Meringues
- Total Time: 70 minutes
- Yield: 12 meringues 1x
Description
Swirled with sweet chocolate and hazelnut spread, these light-as-a-feather meringues are crisp on the outside and chewy like marshmallows on the inside.
Ingredients
- 2 egg whites, room temperature
- 1/2 teaspoon salt
- 65 grams (2.29 ounces) caster sugar
- 1 tablespoon Nutella or chocolate-hazelnut spread
Instructions
- Preheat the oven to 120 degrees Celsius (248 degrees Fahrenheit).
- In a clean metal bowl, add the egg whites and salt. Begin whisking the egg whites using a stand mixer or hand mixer at a very low speed.
- Gradually increase the speed to medium-high and continue whisking until soft peaks form.
- Slowly add the caster sugar, a little at a time, while continuing to whisk. Beat until the meringue is stiff and glossy.
- Gently fold in the Nutella, creating swirls in the meringue without fully mixing it in.
- Line a baking sheet with parchment paper. Spoon dollops of the meringue mixture onto the sheet, leaving space between each one.
- Bake in the preheated oven for 45-55 minutes, or until the meringues are crisp on the outside and chewy on the inside.
- Allow the meringues to cool completely on the baking sheet before serving.
Notes
Ensure the egg whites are at room temperature for optimal volume. Use a clean, dry bowl to prevent any fat from interfering with the meringue. Store in an airtight container to maintain crispness. Experiment with different spreads or add-ins for variety.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 meringue
- Calories: 35
- Sugar: 7
- Sodium: 50
- Fat: 1
- Carbohydrates: 7
- Fiber: 0
- Protein: 1
- Cholesterol: 0
Frequently Asked Questions
How do I achieve the perfect stiff peaks when whipping the egg whites for the meringues?
Make sure your mixing bowl and beaters are completely clean and free of grease. Whip the egg whites on medium speed until foamy, then gradually add sugar, continuing to whip until the mixture forms stiff, glossy peaks.
Can I use a different type of nut spread instead of Nutella for the swirl?
Yes, you can use any nut spread like almond or cashew, but keep in mind that it will alter the flavor profile of the meringues.
What is the best way to store the chocolate-hazelnut swirl meringues after baking?
Store the meringues in an airtight container at room temperature to maintain their crisp texture, and avoid humidity which can make them sticky.
This sounds nice, thanks for posting up this recipe for us.
Simon