3 large egg whites, at room temperature
a pinch of cream of tartar
a pinch of salt
1/2 cup + 1 tablespoon, granulated sugar
1/4 cup Nutella
Preheat the oven to 300 degrees F. Make sure you have one oven rack in the bottom third of your oven and one in the upper third of your oven. Line two baking sheets with parchment paper and set aside.
Place Nutella in a double boiler. Warm the Nutella through and then set aside. Let the Nutella cool as you make the meringue.
Place egg whites in the bowl of a stand mixer fitted with whisk attachment. Beat on medium-high speed until completely foamy. Add cream of tartar and salt; continue whipping at medium-high speed until soft peaks form when you lift the whisk attachment. This should take a few minutes.
Increase the speed to high and begin adding the sugar a few spoonfuls at a time.
Once all the sugar is incorporated, the meringue should be very thick (almost stiff) and when you lift the whisk, firm peaks should remain.
Remove the bowl from the mixer and drop in all the Nutella. With a rubber spatula, gently fold the Nutella into the meringue three or four times. You’re aiming for a swirled effect so don’t overmix. This will also help avoid deflating the meringue. Using two spoons, drop the meringue onto the parchment-lined baking sheets in large dollops. Place in the oven for 10 minutes. After 10 minutes, immediately lower the heat to 200 degrees F. and rotate the trays. Bake for an hour.
After an hour, check the meringues. If they are completely dried out then turn the oven off and leave the meringues in the oven for a few hours to cool with the oven. If the meringues still look a bit “wet”, then continue baking for another 20 minutes or so. Either way, once fully baked, turn off the oven and leave the meringues in there for a few hours.
When you remove the meringues from the oven they should be completely dry and cool and will sound hollow when you tap the bottoms.
The meringues will keep in an airtight container for a week.