Skip to main content

Speculaas Meringues

I always wanted to make meringues and when I discovered Molly Baz's Salted Biscoff Meringue recipe (on her Patreon page) I couln't wait to make it with my favourite winter spiced biscuits - speculaas. Last year I couldn't find the speculaas biscuit butter anywhere (even though I saw it everywhere before I had a recipe where to actually use it), but this year I made sure I got one as soon as it hit the shops (it's only available around Christmas), and I made my meringues!

Where they perfect? No, not really. Mostly because I used an American recipe as a base and I feel like meringues are too sensible for cup measurements (I mean, no offense Molly, but the recipe asks for 1/2 cup egg whites - that totally made me spill egg whites all over the kitchen).

I will try to perfect my meringues, but until I do, here's how I made them for our NYE party.

Ingredients (makes 20 meringues, depends on the size):

  • 4 eggs (room temperature)
  • 4-5 speculaas biscuits
  • 3 tbs speculaas biscuit butter/cream
  • 1 cup regular white sugar
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1 1/2 tsp fresh lemon juice

Method:

Firstly, crush your biscuits into fine crumbs.

Heat up your biscuit cream in a small saucepan, but do not simmer, you just want to be able to pour it easily and mix it with your meringues. Remove from heat.

Separate your eggs. Make sure the bowl you use for your egg whites is grease and moisture free. Add in the lemon juice. Using a stand mixer or a regular one, beat the egg whites on medium speed until foamy and soft peaks form.

Incresea the speed and add the sugar tablespoon by tablespoon, until all the sugar is incorporated. Mix until glossy peaks have formed. 

Add the vanilla and salt and mix on medium high speed until your meringue holds stiff peaks. 

Using a spatula, fold in 3/4 of your crushed biscuits. Do not overmix. Drizzle the speculaas cream and fold twice.

Preheat your oven to 90°C.

Spoon your meringues on a lined baking tray, making sure you leave 3 cm between them Sprinkle the leftover crushed biscuits on top.

Bake for 60-90 minutes, or until dry to touch and they peel easily. 

Mine turned out with a bit of a marshmallowy center.


🍪 Source: Molly Baz (cannot link the recipe, it's on her Patreon page).

Labels:

Popular posts from this blog

Restaurant Review: Ciao New York

The plan was to write this post in December, since this restaurant is one of my favourite places to go to around the holidays - it has a very homely vibe and the nicest winter decor. Plus the dim lights, the brick walls, the wine racks, and the sparkling glasses just add an extra something to the festive atmosphere. Ciao New York is an Italian bistro, perfectly pairing the delicious Italian nonna food with an exquisite rich-bitch attitude (obviously rich-bitch is not the word I am looking for, but it's exactly how my friends would describe my taste). I prefer it in winter because it's tiny, cosy, doesn't have outdoor seating anyway, and because I've never been here in the summer  months. I dined here with my husband and our neighbours. It was our neighbours' first time in this restaurant and it's now officially their favourite restaurant in town. Without further ado, let's discuss food. As it is my habit, I start with coffee no matter the hour I have dinner....
Read more

Chickpea Kale Salad

I think I tried a bunch of recipe for kale (and did not make me enjoy kale one bit) until I discovering this simple salad and now I cannot wait to find kale at the market just so I can make this salad. It's super easy to make, it keeps you full, and most importantly, it's freakin' delcious! The fact that you need more ingredients for the dressing than for a salad it's a plus in my book, especially when I don't have all day to chop ingredients for my work lunch. Plus the dressing can be replaced with whatever garlic sauce you prefer - but I suggest you give the original dressing a chance. The ingredients are for 1 serving, by which I mean 1 huge salad that I usually eat as a full meal. If you make it as a side-dish, then you can feed more humans from it. Ingredients (1 serving): kale leaves 1 lemon 1 can of chickpeas 5 garlic cloves (or more) 1 tbsp tahini 1 tsp honey or maple syrup smoked paprika water salt & pepper Method: Rinse your can of chickpeas, dry them...
Read more