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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 36 |
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My family and friends like a nice pick-me-up dessert after a big holiday meal. These feather-light morsels fit the bill perfectly. To make a double batch, or to make them easier to ship, skip the Nutella and dust with cocoa instead. Ingredients:
4 egg whites |
1/2 teaspoon vanilla extract |
1/4 teaspoon salt |
1/2 cup sugar |
1 cup confectioners' sugar |
1/3 cup nutella |
Directions:
1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
2. 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.
3. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #96 star tip. Transfer meringue to the bag. Pipe 1-1/2-in.-diameter cookies 2 in. apart onto parchment paper-lined baking sheets.
4. Bake at 225° for 45-50 minutes or until firm to the touch. Turn oven off (do not open oven door); leave meringues in oven for 1-1/2 hours. Remove from the oven; cool completely on baking sheets.
5. Remove meringues from paper. Spread Nutella on the bottoms of half of the cookies; cover with remaining cookies. Store in airtight containers at room temperature. Yield: about 3 dozen.
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