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.
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Published 2014, updated 2020
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!
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
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Best Cut Out Sugar Cookie Recipe
Mini Pavlovas With Baileys and Biscoff
- 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)
- 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
- 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
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 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.