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Meringue Nests with Nutella Nutty Eggs recipe

Source: nutellausa.com

Light, crispy meringue "nests" are pillowed with whipped cream and topped with 3 fudgy Nutella "eggs." Your family will wonder where you are hiding the private chef!

Servings: 8

Yield: 1 nest

Meringue Nest
2 large egg whites
1/4 teaspoon cream of tartar
1/2 cup superfine sugar
1/2 cup toasted almonds, finely ground

Nutella Eggs
1 cup Nutella
3 tablespoons light corn syrup
2 tablespoons unsweetened cocoa powder
2 tablespoons confectioners' sugar
1/2 cup heavy cream

Heat the oven to 300 degrees F. Line 2 jellyroll pans with aluminum foil. Butter and flour each pan. Using a toothpick, trace 8 (2-inch) circles onto the foil with a biscuit cutter.

Make the "nests": Place the egg whites and cream of tartar in a grease-free mixing bowl. Using a handheld mixer, beat the whites at medium speed until soft peaks appear. Continuing to whip, add the sugar very gradually and increase the mixer speed to high speed. Whip until the meringue looks glossy and reaches stiff peaks. Spread two tablespoons of meringue onto each circle, and with a spoon, hollow out an indentation 1 inch deep. Sprinkle 1/2 tablespoon almonds on each nest and bake for 1 hour until dry. Allow nests to cool before peeling them from the foil.

Make the "eggs": Stir together the Nutella and corn syrup until completely incorporated, forming a dough. Divide the dough in half and roll each piece into a log 6 inches long. Cut each log into 12 pieces and roll them one at a time between your hands to form an oval-shaped "egg." Place them on a tray and refrigerate for 10 minutes. When you are ready to serve, whip the cream to stiff peaks spooning 2 tablespoons into each nest. Top with 3 "eggs", and dust "eggs" lightly with cocoa powder and confectioners' sugar.