Ingredients
Meringue
- 4 large egg whites
- 2 1/2 cups powdered sugar
- 1 tsp orange extract
- Gel food coloring (pink, blue, yellow)
Filling
- 10 tbsp Nutella
Instructions
- Prepare Oven and Baking Sheets: Preheat your oven to 200°F (93°C). Line baking sheets with parchment paper and using a 3-inch round mold, lightly trace circles on the parchment with a pencil, creating about 12 circles per sheet. Flip the parchment so the pencil marks are on the underside to avoid burning during baking.
- Make the Meringue: In the bowl of a stand mixer fitted with a whisk attachment (or a large bowl with a hand mixer), beat the egg whites on low speed until they become light and foamy. Turn off the mixer and add the orange extract carefully.
- Add Sugar and Beat: Gradually add the powdered sugar, then beat the mixture on medium speed for 20 minutes until the meringue becomes thick, glossy, and holds firm peaks.
- Prepare the Decorating Bag: Spoon some of the meringue into a piping bag fitted with a star tip. Add alternating drops of colored gel food coloring and meringue on top to create swirled colors, filling the bag about two-thirds full.
- Pipe Meringues: Pipe the meringue within each traced circle, starting from the center and swirling outward to fill each 3-inch circle. This process yields approximately 20 meringues.
- Bake and Cool: Bake the meringues at 200°F for 2 hours. After baking, turn off the oven and leave the meringues inside to cool completely, allowing them to dry out fully without cracking.
- Assemble Cookies: Once cool, spread 1 tablespoon of Nutella onto the flat bottom of one meringue and sandwich it with the flat bottom of another meringue. Gently press to form a sandwich.
- Store and Serve: Refrigerate the sandwich cookies in an airtight container until ready to serve to maintain crispness and freshness.
Notes
- Use aged egg whites for best volume and stability in your meringue.
- Be careful not to add too much food coloring, as it can affect the texture of the meringue.
- Ensure the oven stays at a low temperature to slowly dry the meringues without browning them.
- You can swap Nutella for any hazelnut or chocolate spread of your choice.
- Store meringue cookies in an airtight container to prevent them from becoming sticky or soft.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
