Pastel Sandwiched Meringues

Ingredients:

Whites of 4 large eggs, at room temperature
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 (such as Nutella) *
* Look for Nutella in the peanut butter section of your supermarket.

Method:

Heat oven to 200 F. Have ready a pastry bag fitted with a large star piping tip. Line 2 baking sheets with foil. With a 1 1/2-in. round (such as lid of a spice jar) as a guide, use the tip of a toothpick to draw 24 circles 1 in. apart on each foil-lined baking sheet. Put egg whites in a large bowl. Beat with mixer on medium speed until frothy.

Add cream of tartar and beat until soft peaks form when beaters are lifted. 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. To keep foil on baking sheets from slipping, place a dot of meringue at corners of the baking sheet. Pipe swirls onto the foil in 16 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 meringues off foil. Sandwich pairs of meringue with 1 tsp hazelnut spread.

NOTES: In place of a pastry bag and piping tip, you can scrape the meringue into a sturdy, large ziptop plastic bag, snip 1 in. off 1 corner and proceed as directed. The meringues may be baked up to 3 weeks ahead. Store airtight at room temperature.
Meringues may be sandwiched up to 1 day ahead. Store at room temperature in a rigid airtight container with waxed paper between layers.