Chocolate drizzled nutella meringues
The Kitchen Coquette
- 6 large eggwhites, room temperature
- 1 tsp lemon juice
- 280g caster sugar
- 2-3 tbsp Nutella, softened in the microwave
- 150g good quality couveture dark chocolate, melted for drizzling
For meringues, preheat oven to 120C. Whisk eggwhite and a pinch of salt in an electric mixer until soft peaks form, then, whisking continuously, gradually add caster sugar and whisk until glossy. Add lemon juice and whisk again until sugar has dissolved.
Use a piping bag or spoon and place dollops of the beaten eggwhites onto a prepared baking tray. Gently swirl nutella through the top of each meringue.
Place in the oven and bake for 1 hour or until set. Turn off the oven and leave the meringues inside to dry for another hour.
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