Nutella Meringues

INGREDIENTS

NUTELLA

• 1 cup hazelnuts
• 4 tbsp unsweetened cocoa
• 3/4 cup confectioners sugar
• 1/4 tsp salt
• 1 tsp vanilla extract
• 6 tbsp coconut oil or canola oil

MERINGUES

• 3 egg whites, at room temperature
• 1/4 tsp cream of tartar 
• 1/2 cup + 2 tbsp superfine sugar
• 3/4 cup confectioners sugar, sifted
• 2 tbsp homemade nutella

INSTRUCTIONS

1. For the Nutella, grind hazelnuts into a fine powder in your food processor. This will take 3-4 minutes.
2. Add in the unsweetened cocoa powder, confectioners sugar, salt, and vanilla extract. Grind for another 2 minutes into a dark brown paste
3. While your food processor is on, pour in about 6 tbsp oil through the feeding tube. Mix until everything is combined.
4. Preheat your oven to 215 degrees F and line two baking sheets with parchment paper
5. In your stand mixer bowl with your whisk attachment, beat the egg whites until stiff and frothy. Add in your cream of tarter and whisk for another minute.
6. Add in the super fine sugar half a cup at a time, whisking on medium to high speed for 2 minutes in-between each pour. Whisk until thick peaks form and the mixture is glossy
7. With a spatula, fold in the sifted confectioners sugar in 3 additions. Add in 2 tablespoon of the homemade nutella and fold the mixture a couple more times, so the nutella is streaked in the batter.
8. Fill up a pastry bag or a large ziploc bag with the tip cut off with the batter. Shape in small dollops about 1 inch apart on the prepared baking sheets
9. Bake for 60 minutes and let them cool completely. 
10. Apply a dab of filling onto the bottom of 1 meringue, then press on a second meringue.