Winter Meringues looks beautiful and taste delicious, too, because the holidays bring fun and delicious smells and flavors. A cookie that makes your Sinterklaas a party: Kruidnootjes Meringue with Speculaas spice mix. A tasty alternative to pepernoten!
Speculoos Meringues
Now that it is almost December 5, Sinterklaas time, I like to make delicious Sinterklaas treats again. In addition to pepernoten, kruidnoten, Dutch banketstaaf (with apple), and gevulde speculaas cookies, this is a delightful alternative.
They are easy to make, light, and have a delicious taste. The speculaas spice mix add a warm, spicy sweetness to the speculoos meringues.
Biscoff Meringue
The best thing about this recipe is that they are so easy to make. Beat for three minutes, put the meringue in the piping bag, season it, and create beautiful swirls on the baking tray. After two hours at a low temperature in the oven, let the meringues cool to room temperature.
Simple, festive, and delicious for Sinterklaas: precisely what these Biscoff meringues are.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
Ingredients
- 4 egg whites
- 1¼ cup sugar
- 1 tablespoon speculaas spice mix
- 1 tablespoon water
Ingredients you need per step are listed below the step in Italic
Instructions
- Preheat the oven to
210 °F or 195 °F. - Line a baking sheet with baking paper.
- Assemble a piping bag with a large nozzle and serrated edge.
- Put the egg whites in a bowl you cleaned with hot water and detergent (dry well afterward). Beat the eggs with a mixer until they're starting to stiffen.4 egg whites
- Add the sugar tablespoon by tablespoon while mixing. Mix until the egg whites are stiff.1¼ cup sugar
- Mix the spice mix in a bowl with the water.1 tablespoon speculaas spice mix, 1 tablespoon water
- Brush four lines speculaas spice mix on the inside of the piping bag.
- Spoon the egg whites into the piping bag and create beautiful foam turrets on the baking paper.
- Put the baking tray in the oven for 2 hours.
- Allow the meringue to cool to space temperature.
Notes
- Used to make meringue. Separates the yolk from the egg white. There must not be a trace of egg yolk in it. Otherwise, you will no longer be able to beat the egg white stiff.
- Ensure the bowl and hooks of the mixer are free of grease before beating the egg whites. Wash with hot water and dishwashing liquid, and dry thoroughly before using. Otherwise, the egg whites will not become stiff.
- Use fresh eggs at room temperature.
- Room temperature: Meringues can be stored at room temperature for up to 3 weeks. Let them cool first, then pack them in an airtight box and place baking paper between the layers of meringues. You can also freeze meringues.
- Freezer: Let them cool first. You pack them in the same way as you would if you want to store them at room temperature. This way, you can keep meringues in the freezer for a week longer (1 month).
Amy Liu Dong says
Such an easy and delicious dessert to make for everyone, yum!