Yield: 12 meringues
Preparation: 45 min.
Bake time: 1 hr.
60g egg whites (~2 eggs)
100g granulated sugar (1/2 c.)
1 tsp. orange juice
zest of 1/2 orange
25g chocolate hazelnut spread, slightly warm
Approximately 30 minutes prior to baking, start preheating the oven to 225F (105C) and place your mixing bowl and whisk attachment in the fridge. Line a baking sheet with parchment paper.
Place the egg whites in your mixing bowl, and start to whisk on low speed. When the egg whites start to slightly foam, add in the orange juice. Turn the mixer to a higher speed, and slowly start to add in the granulated sugar. Make sure that the sugar has completely dissolved prior to adding more. Once all the sugar has been whipped in to the mixture, add in the orange zest. Keep whipping the mixture until stiff peaks form.
Carefully transfer the mixture to a piping bag (or a plastic ziploc bag). Pipe out 12 circles of meringue on to your parchment-lined baking sheet, placing each meringue slightly apart. Use a toothpick to swirl the chocolate hazelnut spread into the meringues.
Place the meringues in the oven for 1 hour. Do not open the oven door while baking. After 1 hour, turn off the oven and leave the oven door slightly cracked open to let the meringues cool for 30 minutes. Remove meringues from the oven and enjoy!
Meringues will keep in an airtight container at room temperature for 5 days.
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