Yield: 27 nutella meringue cookie sandwiches
Total time: 2 hr. 30 min.

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Crisp, vanilla bean meringues meet nutella for the ultimate little treat. Whether you are looking to use up some egg whites or looking for a delicious dessert, you’ve come to the right place!

A couple of things to note:

1. Measuring the ingredients. It is important that you weigh the ingredients so that the recipe turns out correctly. Here is my favorite kitchen scale, and here’s an article about why I use a kitchen scale, and why you should too!

2. Room temperature egg whites. Room temperature egg whites will whip up better than cold egg whites. Separate the egg whites from the yolks while the eggs are still cold, then leave the egg whites to come to room temperature for at least 30 minutes and up to 1 hour before starting the nutella meringue cookie sandwiches.

3. Egg whites hate fat. If there is any fat in the egg whites, they will not whip up properly. Separate the eggs one by one in separate bowls to avoid getting any yolk in the egg whites. Also, make sure that your mixing bowl is completely cleaned before adding in the egg whites. A good way to make sure there is no fat in the bowl is by rubbing it down with lemon juice or vinegar prior to starting.

4. Don’t open that oven door! It is super important that you do not open the oven door while baking or letting the meringues cool. Doing so could cause them to crack! Make sure to let them sit in the oven for at least an hour after baking. You can even leave them in the oven overnight, just don’t forget that they are in there before turning the oven on again!

Egg whites: the base of the meringues

Granulated sugar: sweetens the meringue, helps stabilize it, and makes the egg whites thick and glossy

Cream of tartar: some acid to help stabilize the meringue

Salt: to balance and bring out the sweetness

Vanilla bean paste: I love using Heilala vanilla bean paste for extra flavor, but vanilla extract will also work perfectly!

Nutella: you can’t have nutella sandwiches without nutella!

Tools and ingredients helpful for making this recipe:

Cookie baking sheet
Heilala vanilla bean paste
Kitchen scale
Piping bags
Wilton #2D piping tip
For more product recommendations, check out this page here!

Happy baking! x

Nutella Meringue Cookie Sandwiches

Print Recipe
Vanilla bean meringue cookies sandwiched with nutella
Prep Time 30 minutes
Cook Time 1 hour
Resting Time 1 hour
Servings 27 sandwiches


  • 150 g egg whites (~4 egg whites), room temperature
  • 200 g granulated sugar
  • ½ tsp. cream of tartar
  • ¼ tsp. salt
  • 1 ½ tsp. vanilla bean paste
  • 200 g nutella


  • Preheat the oven to 225°F / 105°C. Line two large cookie sheets with parchment paper.
  • In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites, cream of tartar, and salt. Start whisking on medium-low speed until the mixture starts to foam.
  • Bring up the speed to medium and add in the sugar 1 tbsp. at a time, waiting 20 seconds for the sugar to dissolve before adding another tbsp. Continue until you have used up all of the sugar.
  • Add in the vanilla bean paste and continue whisking on medium speed until you get stiff peaks.
  • Carefully transfer the meringue to a large piping bag fitted with the Wilton #2D tip. Pipe roses starting from the middle and going around outwards in a full circle. Repeat until you have used up all of the meringue.
  • Bake the cookies for 1 hour, turn off the oven, and let them sit in the oven for 1 hour or overnight. Do NOT open the oven until they have baked and rested for at least 1 hour.
  • Pipe the nutella on to half of the meringue bottoms, then top them off with another meringue. Serve, and enjoy!


The meringues will keep well for up to 1 week stored in an airtight container at room temperature. Once they are filled with nutella, eat them within 1 day.

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