Nutella Meringue Cookies Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with aluminum foil or parchment paper.
• Cream butter and sugar in a medium bowl with an electric mixer until white and fluffy. Add egg and vanilla extract; beat well. Add chocolate-hazelnut spread and mix completely. Slowly add flour and cocoa powder and mix well. Stir in chocolate chips and hazelnuts.
• Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
• Bake in the preheated oven for 8 minutes. Turn the oven off and allow the cookies to sit in the oven for 2 minutes more.
• Remove cookies from the oven and serve immediately or allow to cool.

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 225°. Add vanilla and salt to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold in confectioners' sugar., Place meringue in a pastry bag fitted with a #1M open star tip. Pipe 1-1/2-in. rosettes onto parchment-lined baking sheets., Bake until firm to the touch, 45-50 minutes. Turn off oven (do not open oven door); leave meringues in oven 1-1/2 hours. Remove from oven; cool completely on baking sheets., Remove meringues from parchment. Pipe or spread Nutella onto bottoms of half the cookies; cover with remaining cookies. Store in airtight containers at room temperature.

Steps:

• Preheat oven to 375 degrees F.
• In a food processor, grind together the powdered sugar with the almond powder and cocoa so there are no lumps. Using a standing electric mixer and at slow-medium speeds, beat the egg whites until they begin to rise and hold their shape. While whipping, gradually beat in the granulated sugar until very stiff and firm.
• Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag.
• Pipe the batter on the parchment-lined baking sheets in 1/2-inch circles. Tap the baking sheet a few times firmly on the counter top to flatten the meringues, then bake them for 15 minutes. Let cool completely then remove from baking sheet.
• To assemble, you match up similar sized meringues. Depending on size of meringues, spread 1/2 - 1 teaspoon of nutella on one cookie's inside and fluff on the other side, and then gently press the matching cookie on top, forming a sandwich.
• You can store in an airtight container or in the fridge for at least one day before serving and the meringues can keep up to 5 days, after that they may be stored in the freezer up to 3 months!