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Nutella Meringues

Nutella Meringues… Pillow soft mounds of piped meringue interspersed with swirls of Chocolatey Nutella. Whaaaaat?! Yah… I went there. Over and over again.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 25


  • 3 ounces from about 3 large eggs Eggs whites, room temperature
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Cream of tartar
  • 3/4 cup Granulated sugar
  • 2 teaspoons Vanilla bean paste
  • 1/2 cup Nutella melted
  • Extra Nutella for sandwiching cookies optional


  • 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