I love every single little thing the lovely Jacquelyn Clark of Lark & Linen whips up, but these nutella meringues are kind of next level. I mean, in my mind, nutella = happiness. Am I right? She recommends sharing them with guests, but I think if I made this delicious treats, I would probably keep them all for myself. Can you really blame me?
From Lark & Linen...Justin and I love to entertain, but with schedules that seems to get more jam-packed by the minute, I find that we’re constantly on the hunt for quick and easy recipes that look significantly more involved than they are. Enter: this recipe for chocolate meringues (with nutella whipped cream!). They’re light as air, oddly beautiful in an imperfect-kind-of-way, and ridiculously delicious. Top with fresh berries, slivered almonds, chocolate shavings, or a combination of all the above, they make for the perfect thing to serve guests after a heavy meal.
|3 egg whites||3/4 cup superfine sugar|
|1/2 tsp. real vanilla extract||1/4 tsp. white wine vinegar|
|4 oz. dark chocolate, melted||3/4 cup whipping cream|
|2 tbsp nutella|
Preheat your oven to 250°F. In the stand of your mixer, whisk the egg whites until frothy. Once frothy, slowly add in the sugar, vanilla and white wine vinegar.
Mix on high until stiff peaks form and hold their shape. Drizzle the melted chocolate on top and gently fold the mixture (be careful not to mix or overfold!)
Spoon heaping spoonfuls onto a parchment lined baking sheet. Drizzle with remaining chocolate and place in oven, on the lowest rack.
Turn your oven down to 210°F and bake for 60-80 minutes. The meringues are ready when they easily lift from the parchment paper. At that point, turn off your oven and let meringues sit for another 10-20 minutes. Then, cool completely on wire racks.
In the meantime, whip together the nutella and whipping cream until soft peaks form.
To assemble, place a meringue on a plate, top with nutellla whipped cream, slivered almond, berries, and/or chocolate shavings.