February 5th is World Nutella Day. What better way to celebrate than to make these little Meringue Nutella Kisses sandwich cookies. And read about World Nutella Day here. Right behind my birthday and Valentine’s Day, no one should overlook World Nutella Day.
And speaking of Valentine’s Day, it is right around the corner. These Meringue Kisses with Nutella filling are just what you’re looking for. I bet you have all the ingredients in your house already. The big secret is that they look like they took hours to make, but don’t. Easy and elegant. It’s the perfect gift for the one(s) you love.
Wrap them up in cellophane with a red bow, or serve them for dessert. They last for days and taste great with a little bit of espresso or tea.
- 4 egg whites (large eggs!)
- 1/2 (heaping) cup superfine sugar
- cream of tartar
- 2 teaspoons gluten free cornstarch
- pinch of salt
- 1/2 teaspoon vanilla
- 1/4 teaspoon almond extract
Preheat oven to 225. Line two baking sheets with parchment or silpats.
Separate the eggs while cold and leave the whites out on the counter to get to room temperature. Refrigerate the yolks immediately. Pop the whites into a stand mixer if you have one, or in a bowl and add the salt and the cream of tarter. Whisk away on high until frothy but no peaks are formed.
Mix the sugar with the cornstarch and sift. With the mixer on medium speed pour the sugar mixture in a steady stream at the edge of the bowl until it is incorporated. Add the flavorings. Now whiz on highest speed until stiff peaks form and the stuff looks glossy. Should take less than a minute.
If you are fearless, use a pastry bag with a 1/2 inch plain tip, or a ziplock bag to pipe the Meringues onto the cookie sheets. If that makes you nervous, just spoon little blobs on the cookie sheet and use a twist of the spoon to shape them into little kisses. They should look homemade so don’t worry about perfection! You can place them very close together on the cookie sheets.
Bake 30 minutes and rotate the baking sheets. Add another 35 minutes to the cooking time and then turn off the oven and don’t open the door! Leave them in there another 60 minutes. Remove and let them cool before handling.
While they cool, gently melt the Nutella (in a water bath or the microwave) until spreadable. Let the mixture cool somewhat. Take two Meringues and spread some Nutella on the bottom of one cookie. Attach the other cookie (a sandwich) and there is your kiss. Let them cool a bit before packaging.