These delicious Mini Pavlovas with Baileys and Biscoff are basically the perfect Christmas dessert! Make the meringue nests in advance and fill them just before serving.
Love Lotus Biscoff as much as I do? Try my super easy Chocolate Biscuit Cake, no bake Biscoff Cheesecake, Biscoff Drip Cake and insanely delicious Biscoff Brownies or Blondies
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Published 2014, updated 2020
This recipe combines my two, make that THREE, loves: Pavlova, Biscoff and Baileys! Meet my Mini Biscoff Pavlovas – an unashamedly indulgent dessert that’s basically Christmas on a plate!
Many of us will be having smaller festive celebrations in 2020 so making individual mini pavlovas rather than one large one is just good thinking!
What’s more the meringue nests can be made several days in advance and only filled when needed. The perfect make-ahead festive dessert? I think so!
MAKE MINE A MINI PAVLOVA!
I used my meringue nest recipe to create these gingerbread flavoured meringues (thanks to a little Speculoos spice!).
Rather than pipe the meringues I simply spooned them on the baking trays and shaped them. In essence these are giant meringue cookies and they can be enjoyed as such, without any fillings. You can also make a batch of meringue kisses too.
Make sure to store them in an airtight container (such as a cookie tin) as moisture is the enemy of meringue!
Transform them into a delicious dessert by adding Biscoff whipped cream and Baileys spiked chocolate sauce…. If you have trouble sourcing Lotus Biscoff spread in the US, replace with Trader Joe’s Speculoos Cookie Butter.
As always, make sure to fill these mini pavlovas just before serving otherwise you will end up with Eton mess!
Bake it Festive – my favourite Christmas bakes
Gingerbread Cupcakes
Melt-in-the-middle Chocolate Pudding
Best Cut Out Sugar Cookie Recipe
Have you made my Biscoff Pavlova recipe? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
Mini Pavlovas With Baileys and Biscoff
Ingredients
Meringue Nests
- 90 (just over ⅓ cup) pasteurised egg whites or 3 egg whites
- 180 g (1 cup minus 2 tbsp) sugar
- 1 tsp vanilla extract (optional)
- 1 tsp speculoos spice mix (optional)
Filling
- 240 ml (1 cup) cream heavy /double cream, cold
- 120 g (1 cup) icing sugar
- 2 tsp vanilla extract to dust
- 3 tbsp smooth Biscoff spread slightly warmed up until runny
Chocolate sauce
- 75 g (½ cup) dark chocolate chips
- 60 ml (¼ cup) Baileys Irish cream or cream if you don't want to add alcohol
- 1 tbsp milk if needed
- Biscoff cookies crumbled, to garnish
Instructions
Preheat the oven and prep your trays
- Preheat the oven to 80C /175 F Fan Setting or 100C / 210F normal setting. Mist two large baking sheets with cake release and line with baking paper. You want to secure the paper on the tray otherwise it might lift.
Make the meringue
- Put the egg whites and sugar in the bowl of your stand mixer. Set this over a pot of barely simmering water, making sure the bottom of the bowl doesn’t come into contact with the water. Use a balloon whisk to lightly whisk the egg whites and encourage the sugar to dissolve.
- If you have a digital thermometer you can check whether the mixture has reached the right temperature of 55C/ 130F. If not, simply check whether the sugar has dissolved d by checking it between your fingers – if it is still gritty continue to heat while mixing for a little longer.
- Dry the bottom of your mixing bowl and attach to the stand mixer. Add the vanilla extract and whisk at maximum speed for 5-7 minutes, or until the meringue forms perfectly stiff peaks. Fold in the spice if using.
Make the Meringue Nests
- Pile dollops of the meringue on your tray and spread out to form 6-8 small mounds, spaced slightly apart. Alternatively pipe the meringue nests.
Bake
- Bake the meringue nests for 90 minutes. Turn the oven off and leave the meringues to cool in the oven until it cools down – don’t open the door! Store the cooled meringues in an airtight container until needed.
Fill and Serve
- Whisk the cream, icing sugar, vanilla and Biscoff until you have peaks.
- Melt the chocolate and Baileys over low heat until you have a smooth sauce – thinnning out with milk if too thick.
- Pipe or pile the filling on top of your nests, just before serving. Sprinkle with crushed Lotus Biscoff cookies and drizzle with the chocolate.
Rebecca says
Oh dear, this looks amazing! The colors the ingredients, everything looks awesome!
thanks for sharing, have to try them (loooove biscoff spread ;))
rebecca
icing-sugar.net
Steph @MisplacedBrit says
WOW WOW WOW!! Those look absolutely delicious. What a fantastic idea 🙂
Jenny says
goodness me these look heavenly and i just soooo want to try one x
Hayley @ Snap Happy Bakes says
Meringues have never been my forte! But these look stunning! I must try to make meringues again ASAP! Thanks!
Kat BakingExplorer says
Your meringues look amazing Lucy! I am loving Christmas coming early this year 🙂
Christina Conte says
HOLY GOD! I love everything about this dessert! Thanks for making me feel sorry for myself now that I can't have these! Kidding, kind of. 😉
dina says
what a great flavor for meringue. they look great!
Kate Glutenfreealchemist says
Wow! I LOVE the idea of adding spiced Christmassy ingredients to meringue! I have some left over egg white from my macarons and was planning to prep a pavlova base for Xmas this weekend. I may just have to try this……… Reckon it would make a fab eton mess too! Thanks!!!! Great photos too Lucy!
Choclette Blogger says
Beautiful photographs as ever and your biscoff cream sounds fabulous – well it all sounds fabulous.
Kerry @ Kerry Cooks says
Oh my gosh I think I have early onset christmas-itis as well! I'm even thinking of putting up a few decorations this weekend (controversial I know!)
Lucy Parissi says
Oh no! It's clearly spreading!
Angela Field says
These look divine Lucy! For me Biscoff is like Nutella, I can't have it in the house as it's too dangerous. I can eat it by the spoon!
I bet these would be great with salted caramel – but then I think everything would be great with salted caramel 🙂
Lucy Parissi says
Salted caramel would also work a treat. But since the meringues are quite sweet by nature I think the Biscoff is a better match – especially with the gingerbread spices.
Laura Denman says
Another divine sounding recipe, and from someone who isn't normally a big meringue fan! I didn't want to put the leftover Biscoff back in the jar after making my treacle cobweb cake so kept it in a little tub which I found the other day, and well, lets just say it is empty now! Before, I wasn't overly keen on it just to eat but thought it made a fantastic quick icing. Now, I'm being addicted!
Lucy Parissi says
I think what we need to make is a Biscoff cheesecake… Mmmm I can just see it now!