There’s not a whole lot of sunshine in January is there? The holidays are over, the excitement of the New Year is winding down, and it’s cold and pretty gloomy. Don’t get me wrong – there’s something to be said for snuggling up in fuzzy clothes, wrapping up in a cuddly blanket, and cracking open a good book on a cold, blustery January day. But sometimes, there’s no cure for the January glooms but cookies.
Light, airy, crisp and crunchy meringue cookies, for example. These cloudy little cookies are just right for a cloudy little day. 🙂
I think probably there’s not much better than a cookie crusted cookie, amirite? And then there’s a cookie crusted cookie swirled with cookie spread. it’s like perfection on perfection, topped with perfection. 😉
Can we just take a second to discuss the gorgeousness of meringues?? They’re so light, lovely, pillowy, and beautiful. I want to shrink myself down and curl up on one of those swirly clouds and have a nap.
Okay, so here’s the deal…these cookies are fabulous with just a rich swirl of cookie spread, but they’re downright heavenly with a cookie crumble base and another sprinkle of crumbs on top. The extra crunch and sweetness are perfect.
To achieve the crumbly cookie bottoms, I crushed several Biscoff cookies, and made small rounds of crumbs on a parchment-lined baking sheet. Next, I simply dropped the fresh meringue on top of the cookie crumbs and gave them a little swirl with a small offset spatula. Lastly, I topped each cookie with more crumbs.
- ⅓ cup speculoos spread, such as Biscoff
- 4 egg whites
- 1 cup granulated sugar
- ¼ teaspoon cream of tartar
- ¼ teaspoon ground cinnamon
- pinch of salt
- 6 to 8 crushed speculoos (Biscoff) cookies, optional
- Preheat oven to 350 degrees (180 C). Line baking sheet(s) with parchment paper or Silpat mats. If using crushed cookies, place about 2 to 3 teaspoons of cookies in small piles, about 2 inches apart. flatten the piles of cookies, spreading them out a bit (see photo illustration above); set aside.
- In a small bowl, warm the speculoos spread until just melted (about 30 seconds). Set aside to cool.
- In a large bowl, or the bowl of a standing mixer, whisk together the egg whites, sugar, cream of tartar, cinnamon, and salt. Place the bowl on top of a medium sauce pan filled with a couple of inches of barely simmering water and set over medium heat. Gently whisk the mixture constantly until the sugar dissolves, about 10 minutes. Transfer the bowl to the standing mixer (if you're not using a standing mixer, just remove the bowl from heat and use a handheld mixer), and whisk the mixture on high until stiff peaks form.
- Using a spatula, gently stir the melted speculoos spread into the meringue until it is swirled throughout. Do not overstir - you don't want the spread to be completely combined with the meringue.
- Place about 3 tablespoons of meringue on top of each area of crushed cookies on the prepared baking sheets. Sprinkle the tops of the meringues with extra cookie crumbs, if desired.
- Bake cookies (at 350 degrees) for 10 minutes, reduce temperature to 175 degrees (80C), and continue baking for 1½ hours, until cookies are crisp but not brown. Let cool completely on sheets on wire racks.