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Biscoff Meringues

Biscoff Meringues

TheAutisticBaker
Individual Meringues with a crisp shell and soft marshmallow centre, topped with Biscoff whipped cream and Biscoff drizzle.
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
RESTING TIME 1 hour
Total Time 1 hour 20 minutes
Servings 6

Ingredients
  

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

Instructions
 

  • 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.

Notes

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