To say I am smitten with all things meringue would be – well – kind of an understatement.
I. Love. Meringue.
And at the risk of sounding like a Dr. Seuss book, here goes:
I love it plain.
I love it torched.
I love it made with brown sugar.
I love it swirled with tahini.
I love it as a Baked Alaska.
I love it as a bowl.
I love it spiked with lemon.
I love it topped with cereal.
I love it rolled into a cookie.
I love it on Valentine’s Day.
I love it vegan-ized.
Have I made myself clear?
So…………….when I fell into the rabbit hole of Darla’s STUNNING blog and found meringues paired with my OTHER fave, Biscoff – well, you know what happened next.
Biscoff spread is swirled through a simple meringue, and then dropped onto little bases of crushed Biscoff cookies. And then topped with more crumbled cookies. And then baked.
You’d THINK that the over-the-top sweetness of meringues would be over-the-EDGE from the addition of just-as-sweet Biscoff (#somanyhyphens).
But the addition of the spicy spread is sheer perfection, and the crushed cookies atop and below turn these little darlings into the most charming of crumbly messes.
I used my go-to, can’t-fail (#evenmorehyphens) meringue recipe, so you are guaranteed perfect results, making YOUR sweet-toothed little darlings very, very happy.
Do you like meringues as much as I do?
slightly adapted from Bakingdom
1 cup finely crushed Biscoff cookies
1/4 cup granulated sugar
2 egg whites, room temperature
1/4 teaspoon cream of tartar
1/2 cup confectioner’s sugar
1/4 cup Biscoff spread, melted and cooled
Line a baking sheet with parchment paper and place about a tablespoon of cookie crumbs onto the sheet, making a flat circle 1″ – 2″ in diameter. Repeat 11 more times for a total of 12 circles.
In a food processor, grind the granulated sugar till very fine – set aside. In a mixing bowl beat egg whites on low speed till frothy and completely covered in tiny bubbles. Add cream of tartar and increase speed to medium, gradually adding half the processed sugar. When soft peaks form when the beater is raised, add the remaining sugar, raise the speed to high and beat until stiff and glossy. Fold in the powdered sugar. Fold in the melted Biscoff spread, being careful not to overmix – you want to see the swirls.
Drop the meringue by heaping tablespoons atop your cookie bases – top with some more crushed cookies if desired. Let sit for 30 minutes; pre-heat oven to 200 degrees.
Bake cookies for 2 hours; turn off oven to let cool completely. Store in an airtight container at room temperature.
This delicious recipe brought to you by Sheri Silver