On a baking sheet covered in parchment paper, spoon quarter sized drops of Nutella. Make 45-50.
Place baking sheet in freezer and let cool for 25-30 minutes.
Place egg whites in a small bowl (room temperature eggs work best) and beat until foamy. Sprinkle with cream of tartar and salt and beat until soft peaks form.
Gradually add sugar and vanilla, beating until stiff peaks form.
Remove Nutella drops from freezer. Take each individual Nutella drop and coat it with meringue (I put the Nutella in the bowl and swirled it with a spoon for desired coverage). Place meringue on a lightly greased baking sheet.
Bake at 250 for 35 minutes or until firm to touch. Turn oven off, but leave meringues inside with the oven door open for several hours or until completely dry.
When completely dry, enjoy!