Nutella Chocolate Meringues

Fancy a Nutella Chocolate Meringue? If you're like me you won't need to be asked twice!

These meringues are easier to make than you think, with no fancy piping or skills required.

Crispy, light, French meringue with a rich chocolate flavour and topped with hazelnuts - what could be better with a dollop of cream?

Jump to:

• What are the ingredients?
• Top tips for foolproof meringues
• How to make chocolate meringues
• More dessert recipes to try
• 📋 Recipe
• Food safety
• 💬 Comments

What are the ingredients?

For these meringues you will need egg whites and caster sugar. I've used golden caster sugar, which is just a little less refined. I prefer to use this type for making these meringues as it gives them a creamier colour. Regular caster sugar works fine.

To stabilise the meringue you can use white wine vinegar or apple cider vinegar, as neither affects the flavour of the meringue.

You will also need a good portion of Nutella!

Top tips for foolproof meringues

• Make sure that the bowl you use for mixing meringues is freshly washed and dried and preferable glass or metal. A miniscule amount of grease in the bowl can mean that your egg whites won't whip correctly.
• I normally store my eggs at room temperature, but if you put your eggs in the fridge for an hour or so before you are ready to bake, then they will be easier to separate.
• Separate each egg and add the whites to the whipping bowl one at a time. This makes it easier in case you come across a bad egg without wasting the rest. More importantly you can check the egg white. If you have the slightest bit of yolk in the white it can stop the egg whites from whipping.
• When the meringue has reached the right consistency handle it as little as possible with metal spoons or a spatula so that you don't allow the air to escape.
• These are French meringues, which has the simplest method and ingredients, compared to Italian and Swiss meringue. However, it's vitally important to follow the easy steps.

How to make chocolate meringues

• Line a large baking sheet or two smaller ones with baking parchment or reusable silicon and preheat the oven to 100C/100F/Gas 1.5.
• Put the egg whites in a bowl and whisk to the soft peaks stage. This is when the meringue is still loose and just about holds some shape.
• If you do this with a mixer it will take a minute or so but by hand it will take about 5 minutes.

• Add about a quarter of the sugar and continue whisking, then repeat until the sugar has all been used up.
• Whisk in the vinegar and continue to whisk until the meringue is glossy and completely holds it's own shape.
• You should be able to turn the bowl upside down and nothing should move or slide. If it does move then continue whisking.

Before you add the Nutella it needs to be the consistency of melted chocolate.

Put the Nutella in a glass or ceramic bowl and microwave over a medium heat for 20 seconds and then check the consistency.

Alternatively set it over a bowl of hot water for a few minutes.

If you want the chocolate evenly distributed add the Nutella to the meringue and partly mix with a skewer, otherwise spoon the mixture onto the trays and drizzle with the melted Nutella and gently stir in.

I use two tablespoons to form 6 mounds on the baking sheets.

Sprinkle the meringues with hazelnuts and then bake. After an hour switch the trays around for another hour.

If the meringues are plain, (without the Nutella added), then they will only need an hour. The bottom of the meringue should sound hollow when gently tapped.

Put them onto a rack to cool and then they are ready to serve.

These meringues are absolutely delicious exactly as they are or perfect with some whipped cream and fruit.

You could even dip the base of the meringue in melted chocolate or drizzle melted chocolate over the top!

What's your favourite meringue? Let me know in the comments.

More dessert recipes to try

• Lemon Meringue Cheesecake
• Easy Nutella Macarons
• Easy Chocolate Mousse with 2 Ingredients
• Salted Caramel Napoleans
• Tiramisu

📋 Recipe

Food safety

We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove