Gingerbread & chocolate meringues with Biscoff Whipped Cream
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Gingerbread & chocolate meringues

Totally Christmassy gingerbread and chocolate meringues with Biscoff spread and melted chocolate.
Course: Dessert
Servings: 8
Author: Lucy Parissi


  • 3 large egg whites 90g | 3 fl oz
  • 180 g | 6.3oz caster sugar
  • 1 tbsp cornflour cornstarch
  • 1 tsp vanilla paste
  • 1 tsp cream of tartar
  • 1 tsp ground ginger
  • 1 tsp cinnammon
  • 1/4 tsp cloves
  • 200 g Green & Blacks 70% chocolate melted and cooled
  • can also use milk chocolate if you prefer
  • ––––––
  • 250 ml | 1 cup double cream
  • 100 g icing sugar
  • 1 tsp vanilla paste
  • 2 tbsp Biscoff spread heated until runny
  • crushed gingerbread or Lotus biscuits to serve


  • Preheat the oven to 125C | 250F. Line a large tray with baking paper.
  • Put the egg whites and cream of tartar in the bowl of your stand mixer (making sure it is spotlessly clean or the meringue may flop). Lightly whisk together until frothy.
  • Start whisking at high speed and add the sugar 1 tablespoon at a time.
  • Once all the sugar has been added, stop the mixer and sift the cornflour and spices over the meringue. Add the vanilla paste and continue whisking at high speed until the meringue is glossy, forms stiff peaks and doesn't feel gritty.
  • Add 3 tablespoons of melted chocolate and gently fold until barely mixed in.
  • Spoon large dollops of the meringue on the prepared tray, spaced slightly apart, and drizzle with some melted chocolate.
  • Lower the oven to 100C | 210F and bake the meringues for an hour or until they don't stick to the baking paper any more.
  • Turn the oven off, open the door slightly and leave the meringues to cool in the oven.
  • Whisk the cream, vanilla paste and icing sugar until you have soft peaks and then fold in the Biscoff spread.
  • Top the meringues with the whipped cream, drizzle with melted chocolate and sprinkle with some crushed biscuits to serve.