Biscoff Meringues
I love making meringues as they are so quick and easy to make once you know how and they are a great lighter option, making them a perfect Summer dessert. I just love the soft pillowy marshmallow centre and the crisp outer shell. They are also so versatile and can be made with fruit, chocolate or in this case, Biscoff!
Biscoff + Meringue = heaven. I wasn’t sure if it would work, but I’m pleased to say it did! I was thinking about putting Biscoff in the actual meringue but I decided against it as it’s too thick to swirl it into the meringue mixture (it would also possibly deflate them) and heating it up to make it runnier would’ve just cooked the egg whites. So, I decided to just do a simple Biscoff whipped cream with a Biscoff drizzle. Simple, but effective.
When making the meringue you want a VERY clean bowl. The best way to do this is to use a glass/metal/ceramic bowl (not plastic as it traps grease) and clean it with lemon juice/white vinegar using a kitchen towel. You also need to clean your whisk and anything else that will be coming into contact with the meringue whilst whisking.
Be very careful when separating the egg whites as ANY fat from the yolks will prevent the egg whites from forming stiff peaks. It is easier to separate the egg whites if you refrigerate the eggs first. Also, using fresh eggs can also help with the volume of the egg whites, so try to use the freshest eggs you can if possible.
You can make the meringue shells in advance, but they are best served immediately once you add the cream and drizzle. They tend to go a little soggy otherwise, however they will still taste amazing!
Enjoy!
Adrianna x
Biscoff Meringues
Individual Meringues with a crisp shell and soft marshmallow centre, topped with Biscoff whipped cream and Biscoff drizzle.
For the Meringues
- 4 Free-Range egg whites (Medium)
- 250 g Caster sugar
- 1 tsp Vanilla extract or Vanilla bean paste (I use Nielsen Massey or Taylor and Colledge)
- 1 tbsp Cornflour
- 1 tsp Lemon Juice or White Vinegar
For the Biscoff whipped cream
- 275 ml Double cream
- 3 tbsp Smooth Biscoff Spread
For the Biscoff drizzle and decoration
- 3 tbsp Smooth Biscoff Spread (Melted)
- 6 Biscoff Biscuits
Pre-heat the oven to 120C or 100C Fan. Clean your bowl and utensils with lemon juice or white wine vinegar and dry with kitchen paper.
Carefully separate the egg whites and add to the bowl. Mix on a medium-high speed for around 2 minutes until the egg whites are foamy, similar to bubble bath or shaving foam.
Whisk for another 2-3 minutes, until soft peaks form.
Once soft peaks have formed, gradually add the sugar, 1 tbsp at a time. Add the cornflour, vinegar and vanilla. Increase speed to highand mix until stiff peaks have formed, around 3 minutes.
On a large, lined baking tray, divide the mixture into 6 circles- around 2-2.5" in diameter. Bake in the centre of the oven for 1 hour 10 minutes, then turn the oven off and leave them in the oven for an hour to prevent them from cracking.
When the meringues are cool, whip the double cream and Biscoff until soft peaks form- be careful not to overwhip. Add the cream onto the top of each meringue.
For the Biscoff drizzle, melt 3 tbsp of Smooth Biscoff spread in the microwave for around 10-20 seconds, then drizzle over the meringues with a spoon or piping bag. Then, add a biscoff biscuit on the top of each meringue.
Make sure bowl and utensils are very clean. Wipe bowl and utensils with lemon juice or white vinegar
The meringues can be made in advance- store them in an airtight container and they will keep for up to a week
For best results, add the cream and drizzle just before serving
Once decorated, store the meringues in the fridge and eat within 2 days
Use fresh eggs for best results
To make one big meringue, use the same quantities and timings
