Light, airy meringue and rich chocolate-hazelnut spread are the stars of Hedy Goldsmith's giant "dinosaur eggs." This unique treat is shockingly simple to create, as long as you have a stand mixer, large spoon and piping bag. You can also try filling the meringues with chocolate, vanilla or butterscotch pudding for equally satisfying results.

In a stand mixer fitted with a whip attachment, beat the egg whites on low to medium-low speed until they form soft peaks. Increase the speed to medium and beat in the sugar, 1 teaspoon at a time, until the mixture is glossy and thick and resembles marshmallow cream. Remove the bowl from the mixer and scrape any meringue off the whisk. Then, sift the cornstarch over the meringue, adding the vinegar and vanilla and gently folding until everything is incorporated.

Dip a large spoon into warm water and let the excess drip off. Then, scoop into the meringue and drop a large dollop onto one of the prepared pans; the shape of the spoon is oval, so each meringue should resemble a jumbo egg. Continue scooping, rinsing the spoon in warm water after every scoop for neat, smooth results. Bake at 250 degrees F for at least 90 minutes, until the meringues are light and dry and easily lift off the pan. When in doubt, leave them in longer. Once finished, turn off the oven (but don't open the door) and let them cool slowly in the oven for 30 to 40 minutes. 

Once the meringues have totally cooled, you're ready to begin filling. Fit a piping bag with a doughnut-filling tip (or a plain number 5, 6 or 7 tip), and fill the bag with the Nutella. Flip each egg over and, with a melon baller, make a hole just large enough for the tip of the piping bag to fit. Squeeze the filling into an egg just until you can see that it's starting to come out. Flip the egg onto a serving platter and continue until all of the eggs are filled.