Meringue in it’s classic, simple white form is lovely in itself. But infusing the meringue with swirls of colour and flavour really does take them to another level. Chocolate and meringue are best friends. Much like dessert and Nutella are. Enter the Nutella meringue; deliciously chewy meringue with a crisp shell and a stunning swirl of chocolate throughout.
These are extremely easy to make, not to mention incredibly fun! They’re perfect for a little wow factor for a dinner party dessert, or any family occasion. Definite crowd pleasers and the best thing about meringue is you can make it in advance of serving.
Ridiculously Easy Nutella Meringue Recipe
To make your Nutella Meringues you will need just three ingredients. Prep time is about 10 minutes and cooking time is 50 minutes. So in just one hour you will have beautiful, wow-factor meringues.
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- Makes 6-8
- 3 egg whites
- 150g caster sugar
- 2 tbsp Nutella
- A chopstick/skewer
Pre heat your oven to 140c and grease a baking tray thoroughly. (Even better I recommend investing in a silicon mat; they will make your baking life so much easier I promise!)
Separate your eggs and whisk the whites in a bowl until stiff peaks form. This will take about 3 minutes of thorough whisking with an electric whisk… and quite a bit longer with good old fashioned elbow grease. Whisk in the sugar a tablespoon at a time and continue to whisk until stiff peaks form once again. The mixture should be light and mallowy and shiny.
Tip: Always add your sugar a little at a time when whisking. Lots of air is key to an even and light meringue. If you dump all the sugar in at once it will knock the air out of the mixture. This can result in a hollow meringue once baked, which is highly frustrating once you bite into it!
Tip: You’ll know if you have whisked the sugar in sufficiently if you take some of the egg white and feel it between your finger and thumb. You should not feel any grains; it should feel completely smooth.
Now the fun bit! Add you Nutella to a bowl and give it a good stir first to make it a bit more runny. Don’t be tempted to heat it or you’ll risk cooking the eggs in the meringue. Use a small spoon to drizzle it around the surface of your meringue mix, then using a chopstick or similar swirl it around. It’s important to keep a strong contrast between white meringue and stripes of chocolatey goodness, so don’t stir too much!
Now using a couple of table spoons, dollop your meringue onto the baking tray, leaving about 2 inches between each one. Aim to make them roughly the same size as the palm of your hand.
I prefer a rustic approach with organic shapes. But if you’d like something uniform and ultra modern looking you can of course add your meringue to a piping bag and create them that way.
These beauties go into the oven to bake for 50 minutes, until slightly golden brown. They’ll go crisp and crunchy on the outside, but stay gooey and chocolatey on the inside. Heaven!
Tip: When it’s time to take them out of the oven, turn the heat off and leave the oven door ajar for a minute or two. Meringues can be sensitive to changes in temperature which results in large cracks. By allowing them to adjust from the hot oven you will minimise the risk of this happening.
Like I said, total crowd pleasers! Nutella meringues truly are greater than the sum of their parts. And so beautiful to look at!
I live for those Nutella stripes! They keep the flavour concentrated, guaranteeing lots of super chocolatey bites.
As an alternative, if you love peanut butter this can work really well too! Usually I always advocate all-natural peanut butter, but it can be much thicker and difficult to work with for this kind of recipe. So I would recommend for this purpose one of the softer, smoother types with added sugar. If you’re feeling really creative, you could even use both Nutella and peanut butter in the same meringue mix to create a Reese’s Pieces flavour!
- Mixing bowl
- Baking tray
- 150 grams caster sugar
- 3 egg whites
- 2 tbsp nutella
- Grease your baking tray, and pre-heat your oven to 140C (280F).
- Add egg whites to your mixing bowl, and whisk until stiff peaks form.
- Add a tablespoon of sugar at a time, continuing to whisk until all sugar is added and the mixture holds a stiff peak again.
- Drop your nutella into the mixture, and gently use a chopstick to swirl it around. Don't overmix otherwise you won't get the marbling effect when the meringues bake.
- Use a table spoon to apply 6 to 8 portions of the mixture on your baking sheet, giving them enough space to spread a little.
- Bake in the oven for 50 minutes.