Nutella meringue cookies
To use up your leftover egg whites, nothing beats meringues! The perfect anti-waste recipe to accompany our tea/coffee ;-) This time, we make it even more indulgent by adding chocolate spread :-) Tested and approved by the whole team, you too can recreate these ultra-easy homemade meringues :-)
Ingredients
10
Estimated cost: 2.42Euros€ (0.24€/serving)
Materials
- Electric whisk
Preparation
Preparation20 min
Cook time1 h 15 m
Whisk the egg whites at medium speed with half the sugar. When they start to form peaks, add the other half of the sugar.
Whisk until it is very stiff and forms peaks.
Add the Nutella and gently mix, without fully combining the two ingredients.
Using a piping bag or spoon, form mounds of meringue on a lined baking tray.
Bake for 75 minutes at 250°F (120°C).
And there you have it, your Nutella meringue cookies are ready!
Observations
No piping bag? No worries! Use a freezer bag with a corner cut off ;-)
For a successful meringue: Ideally, use egg whites at room temperature, or even aged. So, either take the eggs out a few hours before making your meringue, or separate the whites from the yolks 1 to 2 days in advance and keep the whites outside the refrigerator in a sealed airtight container.
Nutrition
for 1 serving / for 100 g
Calories: 167Kcal
- Carbo: 23g
- Total fat: 7.1g
- Saturated fat: 3.9g
- Proteins: 2.2g
- Fibers: 1.5g
- Sugar: 20g
- ProPoints: 5
- SmartPoints: 8
Nutritional information for 1 serving (42g)
Gluten free
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