Easy Raspberry Nutella Meringue Cookies

Easy Raspberry Nutella Meringue Cookies


2 egg whites
2/3 cup sugar
2-3 Tbsp. raspberry juice from 1 cup frozen raspberries (optional)
1/3 cup Nutella (chocolate hazelnut spread)


  • Preheat oven to 350 degrees F
  • Thaw the raspberries and place them in a fine mesh strainer.  Place the strainer over a bowl.  Using the back of a spoon press the raspberries to release their juice.
  • Beat the egg whites until stiff peaks form and they glisten
  • Gradually add the sugar and continue beating the egg whites until the sugar is incorporated
  • If you want raspberry cookies, add the raspberry juice (optional) and beat until combined.
  • Place the egg white mixture in a piping bag.  Pipe small circles, about 1 inch in diameter) of the egg white mixture onto a parchment lined baking sheet.  Use your finger to even out the circles and create an even thickness.Meringue-Cookies-20150212-08
  • Place the meringue cookies in the oven and turn the oven off.
  • Leave the cookies in the oven at least 3 hours, overnight is even better, to let the meringue cook and dry to a nice crispy texture.  DO NOT OPEN THE OVEN UNTIL THEY ARE DONE!
  • When the cookies are ready, spread a small amount of nutella onto the flat side of a cookie.  Then form a sandwich by placing the flat side of another cookie on top of the nutella.

Note:  You can freeze leftover cookies.  Just take them out of the freezer a few minutes before you want to serve them to let the nutella soften. 

© 2015 FoodieOasis




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