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Snow-Puffed Meringues

Total Time

Prep: 20 min. Bake: 45 min./batch + cooling

Makes

about 3 dozen

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 six dozen cookies, or to make them easier to ship, skip the Nutella and dust with cocoa instead. —Lorraine Caland, Shuniah, Ontario
Snow-Puffed Meringues Recipe photo by Taste of Home
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Ingredients

  • 4 large 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 30 minutes.
  2. 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.
  3. Place meringue in a pastry bag fitted with a #1M open star tip. Pipe 1-1/2-in. rosettes onto parchment-lined baking sheets.
  4. Bake until firm to the touch, 45-50 minutes. Turn off oven (do not open oven door); leave meringues in oven 1-1/2 hours. Remove from oven; cool completely on baking sheets.
  5. Remove meringues from parchment. Pipe or spread Nutella onto bottoms of half the cookies; cover with remaining cookies. Store in airtight containers at room temperature.

Nutrition Facts

1 sandwich cookie: 40 calories, 1g fat (0 saturated fat), 0 cholesterol, 24mg sodium, 8g carbohydrate (8g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch.

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