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, ON
PREP: 20 MIN. • BAKE: 45 MIN. + COOLING • MAKES: ABOUT 3 DOZEN
4 egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup sugar
1 cup confectioners’ sugar
1/3 cup Nutella
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, a 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 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.
5. Remove meringues from paper. Spread Nutella on the bottoms of half the cookies; cover with remaining cookies. Store in airtight containers at room temperature.