Preheat oven to 200 deg

Ingredients:

• 4 large egg whites
• Pinch of cream of tartar
• ½ cup granulated sugar
• ¾ cup powdered sugar
• Nutella or other nazelnut butter
• 2 tablespoons coffee beans, chopped

Instructions

Using an electric mixer on high speed, beat egg whites and cream of tartar until frothy, about 1 minute.
With motor running, gradually add granulated sugar and beat until medium peaks form, about 5 minutes.
Gradually add powdered sugar and continue to beat until stiff, glossy peaks form, 8–10 minutes.
Transfer meringue to a large bowl and gently fold in half of reserved hazelnut butter, leaving plenty of streaks.
Add remaining hazelnut butter and fold once just to barely blend. Mixture should be marbled with thick ribbons of nut butter.

Spoon heaping spoonfuls of meringue onto parchment-lined baking sheets (meringues will flatten slightly as they bake, so make them tall).
Top with coffee beans. Bake until dry, 2–2½ hours. Turn off heat and let cool in oven.

Do Ahead: Meringues can be made 2 days ahead. Store airtight at room temperature. Note, the original recipe calls for making your own hazelnut butter, but just use Nutella!!