Nutella Meringue




These are the one type of cookies that require the least amount of ingredients and efforts. Although this is made up for in the time department since it takes a minimum of 45 – 55 minutes to dehydrate which makes it crisp and crackly on the outside and chewy, almost marshmallow like on the inside.

With meringues, the possibilities are endless. You could go crazy experimenting with flavour combinations or settle for the most classic ones – the choice is yours.

Final Edit Nutella Merigues 03 the cupcake confession

I know for a fact that there is not one soul on this planet who may have tried Nutella and not fallen hard for it. Therefore, Nutella Meringue had to happen. And they did.

Needless to say, they turned out just fabulously well. The magical moment when you swirl massive dollops of Nutella across the surface of the stiff, shiny, snow – like meringues is when you know that you’re in for a super delish treat, approximately an hour later.

Final Edit Nutella Merigues 01 the cupcake confession

Exercise the patience. Trust me, it is absolutely worth it!

You begin with beating 2 egg whites on varied speed, adding salt (for stabilizing the meringue) and caster sugar poured in one tablespoon at a time once the egg white begins to turn frothy. Beat it till it reaches stiff peaks. You’ll know it when you turn your mixing bowl upside down and the meringue does not flinch and remains exactly where it is – in the bowl. Try it, you’ll either end up making people gawk in surprise or throw their shoes at you. In most cases, it’ll be the former. 😉

Swirl in your Nutella and using a metal spoon, plop free-form rounds of meringue onto a baking sheet lined with parchment and bake in a preheated oven at a very low temperature and voila, your Nutella Meringue is ready to be devoured.

Final Edit Nutella Merigues 04 the cupcake confession

Nutella Meringue


  1. 2 egg whites (room temperature)
  2. ½ tsp salt
  3. 65 grams caster sugar
  4. 1 tbsp Nutella


  1. Preheat the oven to 120 degrees Celsius.
  2. In a clean metal bowl, add the egg whites and salt and start whisking the egg whites either on stand mixer or with hand mixer at a very low speed.
  3. When it begins to get frothy, begin adding the caster sugar a tablespoon at a time.
  4. Once all the sugar is incorporated, increase the speed of the mixer to medium and whisk for about 3-4 minutes.
  5. Increase the speed to a little less than full and whisk for about 2-3 minutes more. Check if it has achieved stiff peaks by lifting the beater attachment. The peak that forms, must stay the way it is without falling or moving.
  6. Add the Nutella and swirl it in the meringue with a metal spoon making sure that you do not knock off the air.
  7. Use metal spoons to plop balls of meringue on a baking sheet lined with parchment paper. Alternately, you can also pipe the meringues.
  8. Place them in the oven for about 55 minutes. Once the timer is done, turn off the oven but leave the meringues inside with the oven door slightly ajar. This will help crisp up the meringues.
  9. Remove from oven after 15 minutes. Eat immediately or keep stored in an airtight container.

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  1. Yes!! This had to happen and I’m so glad you did it! I can never seem to get meringues quite right when I make them standalone like this but it’s worth a try for this version. We love nutella and are never w/o it in the cupboard. Lovely, Samina!

  2. OMGosh Samina!!!!! You *always* do this to me. I’m following a good diet, being a good girl, avoiding sweets, and then a decadent, irresistible dessert like this. Completely can *not* turn it down! The difference between you and me, I would have *never* been able to make it past eating it while it was in that bowl. My favorite shot, and I’m seeing my face buried in it – nom, nom, nom!

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