* granulated sugar is crucial for the structure of these meringues and cannot be replaced by alternative or natural sweeteners
Meringue tips (find more details in the post)
- start with a clean, dry bowl
- use room temperature eggs- To quickly bring eggs to room temperature, submerge each egg in a bowl of warm water for 10 minutes
- add sugar slowly
- if you can’t find cream of tartar, try adding a pinch of salt instead
Storage
Once the Nutella is added, cookies must be eaten quickly. However you can make the meringue cookies ahead and store:
- cool completely before storing in a *dry* container
- leave the lid ajar to keep them crispy
- store for up to 1 week at room temperature
- if meringue cookies become chewy, try putting them back into the oven at 200°F for another 10 minutes