90(just over ⅓ cup) pasteurised egg whitesor 3 egg whites
180g(1 cup minus 2 tbsp) sugar
1tspspeculoos spice mix(optional)
240ml(1 cup) creamheavy /double cream, cold
120g(1 cup) icing sugar
2tspvanilla extractto dust
3tbspsmooth Biscoff spreadslightly warmed up until runny
75g(½ cup) dark chocolate chips
60ml(¼ cup) Baileys Irish creamor cream if you don't want to add alcohol
1tbspmilk if needed
Biscoff cookiescrumbled, 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.
The meringue nests can be made in advance and stored in an airtight container until needed. They will keep for several weeks.