INGREDIENTS
makes 20 small meringues – 1pp each
60g Nutella
3 egg whites
¼ tsp cream of tartar
¼ tsp salt
60g Golden Caster Sugar
METHOD
- Preheat oven to 150°c / 300°f / gas mark 2
- Line a baking tray with greaseproof paper
- In a bowl over a pan of simmering water, gently heat the Nutella and set aside while you make the meringue.
- You can make the meringue in stages if you prefer or you could do as Mary Berry would probably tell you to do it and bung all the ingredients (Egg whites, cream of tartar, salt & sugar) in a bowl and whisk until you have stiff, glossy peaks. Saves time & faff – I think the cream of tartar helps to stabilise the meringue.
- Gently fold in the Nutella – you want to keep a swirl, so don’t over mix it. I think I gave it one too many folds 🙁
- I piped the meringue out onto a baking tray but if I made them again I think I would just dollop them.
- Put them in the oven and bake for 10 minutes.
- Turn the oven down to 100°c / 200°f / gas mark ½ and bake for a further hour.
- At the end of the hour, turn the heat off but leave the meringues in there to cool. This keeps them chewy.
- The meringues will last in an airtight container for a week.
