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).

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The Clumsy Cook

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