biscoff meringues

easy Biscoff meringues marry my two favorite treats!

I’m obsessed with these Biscoff meringues – they are so so easy and absolutely delicious!

biscoff meringues stacked on a mini cake stand

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!

stack of biscoff cookies next to a measuring cup filled with biscoff spread

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!

crushed biscoff cookie circles on silpat lined baking sheet

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

meringue in a glass bowl

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!

biscoff meringues on a silpat lined sheet pan

biscoff meringues on a silpat lined sheet pan

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.

biscoff meringues on a wire cooling rack

Let me know if you try this recipe!

biscoff meringues on a wire cooling rack

Biscoff Meringues

sherisilver
This easy recipe for Biscoff meringues combines two of my favorite things - meringue and cookie butter!
No ratings yet
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Dessert
Servings 12
Calories 89 kcal

Equipment

Ingredients
  

  • 8 Biscoff cookies
  • 1/2 cup granulated sugar
  • 2 large egg whites, at room temperature
  • 1/4 teaspoon cream of tartar
  • 1/4 cup Biscoff spread, warmed in the microwave till pourable

Instructions
 

  • Line a baking sheet with a Silpat or parchment paper.
  • Place the cookies in a ziploc bag and use a meat mallet to crush into fine crumbs. Place about a tablespoon of crumbs on your baking sheet, to create a rough circle. Repeat this to make a total of 12 circles. Use a flat bottomed glass or measuring cup to flatten and smooth out the circles.
  • Pre-heat the oven to 200 degrees.
  • Using a hand or stand mixer beat the egg whites on low speed till frothy and completely covered in tiny bubbles. Add the cream of tartar and increase the speed to medium. When tracks begin to form gradually add the sugar. When all of the sugar is added increase the speed to high and beat until stiff peaks form.
  • Drop the meringue by heaping tablespoons atop your cookie bases. Top each with about 1/2 teaspoon of the cookie butter, and swirl with a toothpick. Top with some of the crushed cookies if desired.
  • Bake the meringues for 2 hours, then turn off the oven and leave the tray in to let cool completely. Store in an airtight container at room temperature.

Nutrition

Serving: 1gCalories: 89kcalCarbohydrates: 11gProtein: 1gFat: 2gSaturated Fat: 0.5gSodium: 8mgPotassium: 19mgSugar: 10gCalcium: 0.4mgIron: 0.01mg
Keywords biscoff, chocolate chip cookies, cookie butter, meringue, speculoos
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biscoff meringues stacked on a mini cake stand

10 Comments

  1. Amy Zerman on August 8, 2017 at 6:13 pm

    OMG — my two favorites in one place. Going to make them tomorrow!!!! SS you are my hero!

  2. Marz on July 22, 2021 at 2:51 am

    Hi!
    Bake 2 hours, at what temperature?
    Won’t the biscoff toppings be black – overbaked ?

    • sherisilver on July 22, 2021 at 11:06 am

      No worries about overbaking because the recipe calls for a 200 degree oven! With meringues you’re not so much “baking” as drying them out, which is why they go into a low-temp oven for so long!

  3. Natalie Proud on July 1, 2022 at 5:16 am

    I was sceptical about these but they turned out great! Only thing is the baking temperature- I can see it has been commented on before because in the UK we use Celsius and the recipe doesn’t specify Fahrenheit.

    I cooked them for two hours at 90°C in a fan oven.

    They came out crispy with chewy bits where the sugar from the Biscoff had cooked.

    • sherisilver on July 1, 2022 at 10:10 am

      Oh yay! I struggle with how to share for those who aren’t in the US – I’m so glad you were able to figure it out! Thank you! 🙂

  4. Alice Heinrich on May 28, 2023 at 11:56 pm

    What is” cookie butter”? I missed seeing the video.

  5. Linda on August 15, 2023 at 3:29 pm

    My comment is OMG these sound fantastic! My husband and I are recently addicted to Lotus Biscoff cookies — he discovered them when our local Costco in Hamilton Ontario started carrying them .
    My question is with respect to storage. An airtight container for approx how long? And countertop or refrigerator?

    • sherisilver on August 15, 2023 at 8:12 pm

      Ha! They ARE fantastic! I think you’ll love them! When you add something soft to meringues they definitely start to lose their crispiness sooner. of course depending on how humid it is where you are will be a factor as well. That said, store in an airtight container at room temperature, separating the layers with wax paper. They will start to get a little softer with every day but the flavor is still amazing (and I personally don’t mind the chewiness). Let me know how they turn out!

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Hi! I'm Sheri!

Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!