John Myers
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Speculoos Meringue
The perfect speculoos meringue recipe with a picture and simple step-by-step instructions.
Decoration:
- 1 pinch Salt
- 105 g Extra fine sugar
- 75 g Sifted powdered sugar
- 3 tsp Unsweetened cocoa
- 1,5 tsp Speculoos seasoning
- 100 g Couverture whole milk
- 0,5 tsp Speculoos seasoning
- Decorative pearls as desired
- Preheat the oven to 80 ° (convection 60 °). Line the tray with baking paper.
- Beat the egg whites with salt until very stiff. Gradually pour in the sugar in small amounts, stirring constantly. Stir until it has completely dissolved and the mixture shines and forms peaks.
- Mix the powdered sugar, cocoa and spiced biscuits. Sieve in several portions over the egg whites and carefully fold in with a whisk. Pour the mixture into a piping bag with a perforated nozzle (approx. 6mm diameter) and squirt fir tree-like piles onto the baking paper. Those who like a different shape are happy to choose their own.
- Place the tray in the middle of the oven and let the meringues dry there for at least 90 minutes. They should be firm on the outside and no longer fragile, but should not take on any color when dry.
- Place on a rack with the baking paper to cool.
Decoration:
- Melt the couverture over a water bath at medium temperature and add the spice to taste. Put a blob on each of the meringues and decorate with a “wish decoration”.
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