- 1/2 cup sugar
- 3 egg whites
- 11/2 sticks unsalted butter, cool but not hard
- 3/4 cup plus 1 tablespoon chocolate hazelnut spread
- pinch salt
Add the sugar and egg whites to the bowl of a stand mixer and whisk to combine. Set bowl on top of (but not touching) a saucepan of simmering water. Heat, whisking occasionally, until mixture is hot and no granules of sugar can be felt between your fingers.
Move bowl to stand mixer fitted with whisk attachment and mix until stiff peaks of meringue form and bowl feels cool to the touch.
Once meringue is cool, switch to paddle attachment and add pieces of butter little by little. The mixture might be curdled at first, but just keep mixing and it will come together.
Once the butter and meringue is smooth and looks like buttercream, add the chocolate hazelnut spread and salt and mix until glossy and smooth.