Mini Pavlovas With Baileys and Biscoff

Name: Mini Pavlovas With Baileys and Biscoff
Prep time: 35 min
Cook time: 1 h 30 min
Total time: 4 h 5 min
Yield: 6 -8 depending on size
Ingredients: 90 (just over ⅓ cup) pasteurised egg whites; 180 g (1 cup minus 2 tbsp) sugar; 1 tsp vanilla extract; 1 tsp speculoos spice mix; 240 ml (1 cup) cream; 120 g (1 cup) icing sugar; 2 tsp vanilla extract; 3 tbsp smooth Biscoff spread; 75 g (½ cup) dark chocolate chips; 60 ml (¼ cup) Baileys Irish cream; 1 tbsp milk; biscoff cookies

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Prep Time
35 mins
Cook Time
1 hr 35 mins
Additional Time
2 hrs
Total Time
4 hrs 5 mins
Servings
6 -8 depending on size
Calories
539 kcal
Course
Dessert
Cuisine
European

Mini Pavlovas With Baileys and Biscoff

Shawn Wheeler

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Follow my step-by-step guide for perfect meringue nests! My foolproof method will give the perfect results every time – snowy white, crispy meringues that can be filled to make mini pavlovas.

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Ingredients

Servings

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

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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.

Notes

The meringue nests can be made in advance and stored in an airtight container until needed. They will keep for several weeks.

Nutrition Information

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Calories 539kcal (27%) Carbohydrates 51g (17%) Protein 39g (78%) Fat 18g (28%) Saturated Fat 11g (55%) Cholesterol 41mg (14%) Sodium 583mg (24%) Potassium 632mg (18%) Fiber 1g (4%) Sugar 46g (92%) Vitamin A 441IU (9%) Vitamin C 1mg (1%) Calcium 74mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 6-8 depending on size

Amount Per Serving

Calories 539 kcal

% Daily Value*

Calories	539kcal	27%
Carbohydrates	51g	17%
Protein	39g	78%
Fat	18g	28%
Saturated Fat	11g	55%
Cholesterol	41mg	14%
Sodium	583mg	24%
Potassium	632mg	13%
Fiber	1g	4%
Sugar	46g	92%
Vitamin A	441IU	9%
Vitamin C	1mg	1%
Calcium	74mg	7%
Iron	1mg	6%