Hella Nutella!!!

I just discovered the bliss that is Nutella fairly recently.  I'm glad it took this long for me to try because I am addicted to it's chocolaty goodness.  It's gooey and smooth and just a spoon full will satisfy any sweet tooth.  I have not one, but two super easy recipes for you to sink your Nutella-craving teeth into to.  I hope you enjoy them as much as I do.

Nutella Meringues

http://creampuffsinvenice.ca

Yields 15 to 20 meringues (depends on how big you make them)

3 large egg whites, at room temperature
a pinch of cream of tartar
a pinch of salt
1/2 cup + 1 tablespoon, granulated sugar
1/4 cup Nutella

1.  Preheat the oven to 300 degrees F. Make sure you have one oven rack in the bottom third of your oven and one in the upper third of your oven.
2. Line two baking sheets with parchment paper and set aside.
3. Set up a double boiler (a pot with another pot on top or a heat-proof bowl on top) and put the Nutella in the top of the double boiler. Warm the Nutella through and then set aside while you make the meringue. (You could warm the Nutella in a microwave but I don’t own one so you’re on your own if you do use one.) Let the Nutella cool as you make the meringue.
4. In the bowl of a stand mixer, fitted with the whisk attachment, place the egg whites. Beat on medium-high speed until they are completely foamy.
5. Add the cream of tartar and the salt and continue whipping at medium-high speed until when you lift the whisk attachment, soft peaks form. This should take a few minutes.  
6. Once you have reached the soft peak stage, increase the speed to high and begin adding the sugar a few spoonfuls at a time (this should take a few minutes). Once all the sugar is in, the meringue should be very thick (almost stiff) and when you left the whisk firm peaks should remain.
7. Remove the bowl from the mixer and drop in all the Nutella. With a rubber spatula, gently fold the Nutella into the meringue three or four times. You’re aiming for a swirled effect so don’t over mix. This will also help avoid deflating the meringue.
8. Using two spoons, drop the meringue onto the parchment-lined baking sheets in large dollops.
9. Place in the oven for 10 minutes. After 10 minutes, immediately lower the heat to 200 degrees F. and rotate the trays. Bake for an hour.
10. After an hour, check the meringues. If they are completely dried out then turn the oven off and leave the meringues in the oven for a few hours to cool with the oven. If the meringues still look a bit “wet”, then continue baking for another 20 minutes or so. Either way, once fully baked, turn off the oven and leave the meringues in there for a few hours.

When you remove the meringues from the oven they should be completely dry and cool and will sound hollow when you tap the bottoms.

Nutella Cookies

1 cup of Nutella (I only had 1/2 cup of Nutella on hand so I added 1/2 cup of PB too-2 thumbs up!)
1/2 cup of sugar
1 cup of flour
1 egg

1. In a mixing bowl, combine all ingredients.  
2. Stir until mixture forms a ball of dough.  
3. Roll dough into individual balls and place on a grease cookie sheet.  
4. Use the bottom of a glass to flatten the cookie.  
5. Bake at 350 for 7-8 minutes.  

Viola!