Salted Biscoff Meringues

MAKES 12 COOKIES

This recipe yields meringues that are crisp on the outside with marshmallow-like, chewy interiors. If you prefer a totally crisp meringue, leave them in the oven longer to allow them to dry out more fully. If you can’t find biscoff cookies, any spiced, ginger-y cookie will work well here (gingersnaps, graham crackers etc.) so don’t get too hung up on finding them. The same goes for the cookie butter--swapping in Nutella or smooth peanut butter would work just as well. Bear in mind that the amount of time it takes to whip meringue to a very stiff peak (meaning the meringue stands up right on the beater without drooping) will vary depending on the type of beater you use. Stand mixers will work more quickly than hand mixers. Err on the side of too stiff if you’re not sure when to stop beating--it can take up to 15 minutes.

Active Time: 35 Mins

Total Time: 1 hr 45 MINS

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Produce

  • ½ lemon

Pantry

  • 6 Biscoff cookies (or really any kind of cookie!)
  • 3 tablespoons Biscoff cookie butter
  • 1 cup granulated sugar
  • ¾ teaspoon vanilla extract
  • ½ teaspoon salt

Dairy

  • 4 egg whites

1. Do some prep:

  • Preheat the oven to 200°.
  • Line a rimmed baking sheet with a piece of parchment.

     

  • Submerge 4 large eggs in a bowl of hot water to bring them to room temperature (skip this step if they’ve been sitting out at room temp).

     

  • Crush 6 biscoff cookies with the bottom of a measuring cup into fine crumbs.

     

  • Melt 3 tablespoons of Biscoff cookie butter (either in the microwave or in a small skillet) until just warmed through--do not simmer or reduce.
  • Remove from the heat. The goal here is just to loosen the biscoff slightly so it’s drizzleable.

2. Make the meringue:

  • Thoroughly dry the room temperature eggs. Separate the egg whites from the yolks, and then measure out ½ cup egg whites from 4 eggs; you may have slightly more egg white than necessary.
  • Place the egg whites in a large, very dry bowl. Stir in 1½ teaspoons lemon juice.

     

  • Using an electric mixer, beat the egg whites on medium low until foamy and pillowy and soft peaks form, 2-3 minutes.

     

  • Increase the speed to medium, and gradually add in 1 cup of granulated sugar, working 1 tablespoon at a time, until all of the sugar has been incorporated and medium glossy peaks have formed. This process should take 3-5 minutes.

     

  • Add ¾ teaspoon vanilla extract and ½ teaspoon salt, increase the speed to medium high and continue beating until the meringue holds stiff peaks, meaning the meringue doesn’t droop over when you hold it up right on the beaters, 8-12 minutes longer depending on what type of mixer you are using. A stand mixer will achieve stiff peaks more quickly. Don’t stop until your peaks are truly stiff.

     

  • Using a spatula, fold in about ¾ of the biscoff cookies. Do not overmix. Drizzle in the melted biscoff and fold once or twice. Don’t over do it--you want to maintain some of those swirls.

3. Dollop and bake:

  • Spoon heaping tablespoon dollops of meringue onto the prepared baking sheet, spacing out evenly, at least 1” apart. You should have enough meringue to make 12 cookies so portion accordingly. Sprinkle the tops with the reserved cookies.

     

  • Bake until dry to the touch on the outside, and they easily peel back from the parchment paper, 60 to 90 minutes, depending how big your meringues are and how marshmallow-y you like them. The longer they stay in the oven, the drier and crisper they’ll become. You may need to sacrifice one by cracking in to it to see how gooey the inside is.

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