On a parchment paper draw desired size circles, place parchment paper on a baking sheet making sure to invert the paper so circles are upside down.
Using stand mixer whisk together egg whites, cream of tartar, and pinch of salt on medium speed until soft peak forms. Add sugar 1 tablespoon at a time, beating on high speed until stiff peak forms, about 20 minutes (scrapping down the bowl few times).
Spread meringue over circles on a parchment paper. Bake for 1 ½ hours IMPORTANT: Do Not Open the Door.
Turn off the oven and let meringue dry with door closed for about 1 hour. Remove let it cool to room temperature.
Spread Nutella on top. Add blueberries, raspberries, sliced peaches garnish with fresh mint. Enjoy with coffee!
Notes
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