Nutella Meringues: Pillowy meringue cookies swirled with ribbons of rich nutella.

Nutella Meringues: Pillowy meringue cookies swirled with ribbons of rich nutella.

I just explained to my mom and Rebe what SEO is.

Why? Because I wanted help coming up with a good name for these cookies. Do I call them Nutella Meringue Cookies, Swirled Nutella Meringues, or just Nutella Meringues?

My mom immediately goes “Oh! Oh! What ab-”
“Wait, Mum. Remember that you have to keep SEO in mind.”
“Search Engine Optimization. Like, what words people search for.” 

Nutella Meringues: Pillowy meringue cookies swirled with ribbons of rich nutella.

She then says, “Oh, OK. So you wouldn’t want ‘Nutellarangs.'”

Rebe giggles. “No!” I say.

Later, as I leave the room, Mom goes “Well what about Merangatellas.”

I laugh and go to our sunroom. Minutes later Rebe runs in and says “If you put orange in them you could call them Orangatangs!”

All I can say is I love my family.

Nutella Meringues: Pillowy meringue cookies swirled with ribbons of rich nutella.

Whatever-you-call-them-arangs aside, these babies are winning in my book. Crunchy outsides with marshmallow-like centers cut with ribbons of nutella? Four for me, please.

This is one of those posts where I will employ my favorite phrase, pillowy clouds.

Things that are pillowy clouds: cotton candy, thick churros, mousse, meringues. These Nutella Meringues especially on account of their cloud-like shape.

I mean, what are you waiting for? Is your mixing bowl out yet? It should be.

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Nutella Meringues

Nutella Meringues: Pillowy meringue cookies swirled with ribbons of rich nutella.
  • Author: Sarah Fennel
  • Prep Time: 15 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 mins
  • Yield: 12 cookies 1x


  • 3 egg whites, room temperature
  • 3/4 cup sugar
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1/3 cup nutella


  1. Preheat oven to 275°F. Line a large cookie sheet with parchment paper.
  2. In a standing mixer fitted with the whisk attachment, whip the egg whites on high speed until light and foamy. Slowly add in sugar, cream of tartar, and salt, and continue to whip until stiff peaks form and the sugar granules absorb completely.
  3. Heat the nutella in a microwave-safe bowl for 30 seconds, then stir. It should be completely liquified, but if not, nuke it for another 15 seconds.
  4. Scoop 1 large spoonful of nutella over the meringue. Do not fold it in.
  5. Use a large cookie scoop to scoop out the meringue onto the lined cookie sheet. Clean your scoop between each scoop. Drizzle a small amount of nutella over each cookie. Swirl the back of a clean spoon in a circular motion on the top of the cookie to flatten it slightly and swirl the nutella.
  6. Bake the cookies for 1 hour, then allow to cool completely before serving.



June Burns

Oooh, those sound great! I’ve made meringues, but never with nutella-might have to try that out sometime 🙂

Sarah | Broma Bakery

Dare I say they’re life changing? 🙂


hello. these look so delicious I want to try them right now but I don’t have cream of tartar. what does the cream of tartar do? is it absolutely essential? sorry if this is a dumb question. hehe

Sarah | Broma Bakery

Hi Betty! Not a dumb question at all. The cream of tartar is a stabilizer, which helps the egg whites keep their shape. It’s not essential at all, but rather just helps to keep things extra firm. You can make the recipe just fine without it 🙂 Happy baking!


sarah! thank you so much. I’m definitely going to try this tonight!

Sarah | Broma Bakery

Enjoy Betty! Let me know what you think!!!


These look amaaaaazing! I know meringue can be fussy… Can I double the recipe without too much trouble? Thanks for the recipe!

Sarah | Broma Bakery

Hi Sara! Yes, you should be able to double the recipe with no problems. Just make sure you have a large mixing bowl! Thanks for commenting and happy baking!


Trying to figure out names for posts is definitely one of my least favorite parts of blogging! But I think simple “nutella meringues” really says it all. And by that I mean…it says that my life has been incomplete never having had them!

Sarah | Broma Bakery

Every time I see “incomplete” Backstreet Boys starts playing in my head. Innn commm p-lee-eeet.

Karen @ The Food Charlatan

Sarah, I follow your blog of course, but I don’t really need to because my best friend (not a food blogger, and also named Sarah incidentally) pins your work and then sends it to me. Like every day. It’s so funny and awesome. I love it. She sent me this pin of course and I had to come over and say YES PLEASE.

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