Gluten Free Nutella Meringue Cookies

Gluten Free Nutella Meringue Cookies are the perfect way to use up any leftover egg whites you may have. Those cookies are light, airy and naturally gluten free. The edges will be crisp but due to the Nutella their center will be chocolatey and gooey. And the addition of candied cocoa nibs provides a little extra crunch.

If you have some leftover caramel sauce, make sure to check out my Gluten Free Salted Caramel Meringues.

Recipe Ingredient Notes

Egg Whites: I like to use leftover egg whites for this recipe. I am not fond of storebought egg whites since they do not whip the same way. Some people say the egg whites need to be fresh but to be honest, I have used egg whites that have been in my fridge for 6-7 days and still achieved those beautiful light and airy meringues. Make sure the egg whites are at room temperature before whipping them.

Sugar: If you can or have access to, use superfine sugar to make meringues. I like to pulse regular granulated sugar in my blender for a few seconds to make it finer. DO NOT use powdered sugar.

Cream of Tartar: Cream of tartar is used to stabilize egg whites and helps provide characteristic high peaks. If you do not have cream of tartar, try substituting it with ½ teaspoon of lemon juice or white vinegar.

Cocoa Nibs: I use Valrhona Cocoa Nibs in my recipes but they can be expensive and sometimes hard to find. Another brand I like to use is Anthony's Cocoa Nibs. They are USDA Organic and certified gluten free.

Hazelnut Spread: There are many chocolate-hazelnut spreads available these days. Personally, I use Nutella, it's what I grew up eating.

How to make Gluten Free Nutella Meringues Cookies

The most important part to make meringue is to make sure the bowl of your stand mixer and your whisk are clean. Fat and moisture in your bowl can ruin your meringues. I like to wipe out my mixing bowls with vinegar to ensure they are 100% fat free. Be careful when separating the eggs - don't get any egg yolks in your egg whites.

Step 1: Preheat the oven to 225°F. Line two sheet trays with parchment paper and set them aside. Arrange your baking racks in your oven in the middle. For this recipe for Gluten Free Nutella Meringue Cookies, we are baking both trays at the same time.

Step 2: In a standing mixer fitted with the whisk attachment, whip the egg whites, cream of tartar, and salt on high speed until light and foamy. Gradually add sugar, about 1-2 tablespoon at a time. Allow the mixture to mix for 20-30 seconds before adding more sugar. If you rush this part, your meringue most likely will end up being gritty.

Step 3: Beat your egg whites until they are shiny and have increased in volume. This will take anywhere between 5-7 minutes. It should have stiff peaks and the sugar should be completely disolved. You can test this by rubbing some of the mixtures between your fingers. If it still feels gritty, allow for the mixture to mix longer. When your meringue is ready, turn off the mixer, and with a flexible spatula fold in the candied cocoa nibs.

Step 4: Use a large cookie scoop or two large spoons and divide the meringue mixture between the trays. You should have 8 – 10 meringues depending on how large you scoop them.

Step 5: In a small bowl, warm your Nutella in the microwave for 30-45 seconds until slightly melted.

Step 6: If your meringue looks like clouds, use the back of a wet spoon to flatten them out a bit. Top each meringue with a tablespoon of Nutella and swirl the mixture using a toothpick or a butter knife. Sprinkle with additional cocoa nibs.

Step 7: Bake your meringues (both trays at the same time) at 225F for 70 minutes. If possible, try not to open the oven while they are baking. After 70 minutes, turn off the heat and without opening the oven, allow for them to cool off completely in the oven. This will help finish baking them but also dry out the meringue more. When you are ready to serve them, sprinkle your Nutella Meringue Cookies with flaky sea salt and additional nibs.

Store at room temperature in an airtight container for up to 3-5 days.

Frequently Asked Questions about Nutella Meringue Cookies

My egg whites are not whipping
My guess is that your bowl or whisk was not clean or that you added by accident some egg yolks to your egg whites. Make sure you only use egg whites.

My Gluten Free Nutella Meringue Cookies are very chewy!
One thing to remember when making meringues – the results can vary depending on the weather. I avoid making meringues or light and airy baked goods on rainy days or very humid days.

Can I reduce the sugar?
Meringue Cookies tend to be sweet. That's no secret. If you would like to reduce the sugar, you can use anywhere between 145grams - 200 grams.

Can I make this recipe without eggs?
I have not tried this with an egg substitute.

Can I leave out the Cocoa Nibs?
Of course. You can also replace the cocoa nibs with chopped hazelnuts or mini chocolate chips.