Preheat oven to 275°Fahrenheit and line 2 large cookie sheets with parchment paper. Set aside.

In a stand mixer fitted with a whisk attachment, whip the egg whites on medium/high speed until foamy. Add the cream of tartar and salt, and in a steam add the granulated sugar. Increase the speed to high and continue to whip until glossy and stiff peaks form. Add in the vanilla bean paste.

While the egg whites are whipping themselves into stiff peaks, melt the nutella in the microwave on high in 15-second intervals until the nutella is liquified. Set aside to cool slightly.

To a piping bag fitted with a star or round tip, using a pastry brush, "paint" nutella inside the piping bag. The nutella should just cover the walls of the piping bag. Now, place the piping bag inside a deep measuring cup and scoop vanilla meringue inside the nutella painted piping bag. Give it a turn or two to seal shut.

Pipe meringue onto prepared sheets of parchment paper leaving about 1 inch of space between each cookie.

Place cookie sheets in the oven and bake for 20-25 minutes. Turn off the oven and leave the meringues inside the oven (turned off) until the cookies are dry to the touch and come off from the cookie easily when lifted.

Remove from the cookie sheet and place in a wire rack to cool completely.

Sandwich lightly with more Nutella, if desired.

These cookies will last about 3-5 days in an airtight sealed container. Please note, the longer these cookies sit, they softer and chewier they become. If you like a crisp meringue cookie, serve immediately.

Makes about 25 cookies.

Adapted from Broma Bakery