Pastel Sandwiched Meringues

[kirra]

Pastel Sandwiched Meringues

Ingredients:

4 whites of 4 large eggs, brought to room temperature in a large bowl
1⁄4 tsp cream of tartar
1 cup sugar
1 tsp vanilla extract
Red, green and/or yellow liquid food color
1⁄2 cup hazelnut spread (Nutella)

Preparation:

Heat oven to 200°F. Have ready a pastry bag fitted with a large star piping tip (see Note). Line 2 baking sheets with foil. With a 11⁄2-in. round (such as lid of a spice jar) as a guide, use tip of a toothpick to draw 24 circles 1 in. apart on each baking sheet.

Beat egg whites with mixer on medium speed until frothy. Add cream of tartar; beat until soft peaks form. Increase speed to high and, adding sugar a Tbsp at a time, beat until glossy, stiff peaks form when beaters are lifted and meringue feels smooth when rubbed between your fingers. Beat in vanilla.

Divide meringue in thirds, leaving 1 portion in the bowl and dividing the rest between 2 clean bowls. Whisk 2 drops food color into each batch until blended. Scrape 1 color meringue into the pastry bag; twist top to close.

Put a dot of meringue at corners of baking sheets to keep foil from slipping. Pipe swirls on foil in 16 of the outlined circles. Wipe inside of pastry bag clean with paper towels. Repeat with remaining meringue.

Bake 3 hours, or until meringues feel firm. Turn oven off; leave meringues in oven at least 1 hour, or overnight until crisp and dry inside. Peel off foil.

Sandwich each pair of meringue with 1 tsp hazelnut spread.



Notes:
The meringues can be baked up to 3 weeks ahead (store airtight at room temperature) and sandwiched up to 1 day ahead. Store at room temperature in a rigid airtight container, layering with wax paper.

In place of a pastry bag fitted with a piping tip, scrape the meringue into a large sturdy ziptop plastic bag (Step 3), snip 1 in. off 1 corner and proceed as directed in Step 4.