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Snow-Puffed Meringues

 Snow-Puffed Meringues
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. — Lorraine Caland, Shuniah, Ontario
36 ServingsPrep: 20 min. Bake: 45 min. + cooling


  • 4 egg whites
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup sugar
  • 1 cup confectioners' sugar
  • 1/3 cup Nutella


  • Place egg whites in a large bowl; let stand at room temperature 30
  • minutes.
  • Preheat oven to 225°. 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.
  • 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.
  • Bake 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 oven; cool completely on baking sheets.
  • Remove meringues from paper. Spread Nutella on the bottoms of half

2 of 2

Snow-Puffed Meringues (continued)

Directions (continued)

  • the cookies; cover with remaining cookies. Store in airtight
  • containers at room temperature. Yield: about 3 dozen.
Nutritional Facts: 1 sandwich cookie equals 39 calories, 1 g fat (trace saturated fat), trace cholesterol, 24 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchange: 1/2 starch.