Ingredients

The following ingredients have 4 Servings
  • 3 egg whites, at room temperature
  • 3/4 cup granulated sugar
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon white distilled vinegar
  • 1/2 cup Nutella® hazelnut spread with cocoa

Instruction

  • 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.