Instructions

1. To make the meringues, line two baking trays with baking or parchment paper. Preheat oven to 170 C (340 F) standard / 150 C (300 F) fan-forced.
2. Add egg whites into a large mixing bowl or the bowl of your standing mixer. Beat on low for a minute or two until the egg whites start to turn white and foamy, then turn up to medium and until soft peaks form.
3. At this stage, continue to beat and slowly add in your sugar, just one tablespoon at a time. Once all the sugar has been added, your mixture should be stiff and glossy and almost tripled in volume.
4. Once the egg whites have formed stiff peaks, spoon half of your Nutella and gently fold through (just fold lightly as you want to keep the streaks and not mix the Nutella through completely), and then add the remaining Nutella and softly mix through a couple of times. Place dollops of your meringue mixture onto your baking trays. They do not have to be perfect but try and make the meringue mounds a similar size.
5. Pop in the oven for 25 minutes. Turn the oven off and leave the meringues inside for 1-2 hours. This will help them to slowly cool and will reduce any cracks. Then remove from the oven and store in an airtight container.