Biscoff Meringues

now that you’re a meringue “expert”…..

I hope some of you were encouraged by last week’s meringue tutorial, and are ready to start whipping up some egg whites! If so, I can’t recommend this recipe highly enough – these little treats are DELICIOUS!

what are Biscoff meringues?

If you’re a regular here you know how much I love all things Biscoff, aka cookie butter, aka speculoos. I’ve stuffed it in doughnuts and hamantaschen, and used it in everything from popsicles to icebox cake. And meringues got all the love in last week’s post. So it wasn’t hard to imagine these two favorites combined in one delicious treat!

Biscoff meringues are meringue cookies swirled with Biscoff spread and baked atop a layer of crushed Biscoff cookies. The spiciness of the cookies is the perfect match for the meringues, which – flavor wise – are a bit one note. And the creamy cookie butter provides a lovely contrast texturally to the crisp meringues. They are a glorious mess to eat, in the best possible way!

what ingredients do you need?

This recipe takes the basic meringue technique next level – and you just need five ingredients:

Biscoff cookies

egg whites

cream of tartar

granulated sugar

Biscoff spread

how do you make them?

Start by crushing the cookies into fine crumbs, and create 12 circles on a baking sheet. You’ll then make your meringue as usual, and dollop it atop each cookie “base”. Top each with a bit of cookie butter and swirl through the meringue. You can then sprinkle the tops with any remaining cookie crumbs and bake!

are Biscoff meringues vegan? gluten free?

These little treats are neither vegan nor gluten free. While Biscoff cookies and spread are naturally vegan, the eggs used for the meringue are obviously not. That said, it would be interesting to try this with aquafaba, don’t you think? As for gluten free, while meringues are naturally gluten free, the cookie butter is not.

Let me know if you try this recipe!

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