Nutella Meringues

from Dorothy at Shockingly Delicious

Makes 12 largish meringues

1/4 cup Nutella

3x large egg whites (duck eggs if you can get them are perfect, if not free range hen eggs)

pinch of cream of tartar

pinch of salt

1/2 cup of sugar

Preheat your oven to 150 degrees C (300 degrees F), and line a baking sheet with baking paper.

Put Nutella in a small bowl and microwave for around 30 seconds to "loosen" the consistency.  Allow to cool if it has become warm.

Using an electric mixer, beat the egg whites on medium speed until they are foamy.  Add the cream of tartar and salt, and continue beating until the egg whites reach a soft peak stage.  Now increase the speed to high, and begin to add the sugar one spoonful at a time, beating well after each addition to ensure that the sugar is fully dissolved - be patient!!  By the time you've finished the meringue will be very thick and glossy.

Add the Nutella to the meringue and, using a rubber spatula, gently fold the Nutella through - just enough to get a marbled effect.  Don't over mix.

Using two spoons drop dollops of meringue onto the lined baking sheet, and place in the preheated oven.  Turn the heat down to 95 degrees C (200 degrees F) and bake for one hour, by which time the meringues should feel "dry".  Turn the oven off and leave meringues in the oven until completely cold.

Remove and store in an airtight container.  Serve just as they are or sandwich together with whipped cream, then wait for the accolades.