Happy Birthday to my fatter half!
Biscoff is one of my favourite cookies, crispy and aromatic, full of caramelized sweetness of well-toasted sugar, they are simply out of this world! And you know what? These Belgian babies are even more addictive when made into buttercream icing…
Ingredients:
- 5 large egg whites
- 1 cup granulated sugar
- 1 cup unsalted butter at room temperature (cubed)
- 1 cup Biscoff spread
Directions:
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Place egg whites and sugar into a medium-sized bowl, whisk until combined.
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Place bowl over a hot water bath on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. 3mins).
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Whisk on med-high with hand mixer until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
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Switch to paddle attachment. Slowly add cubed butter and mix until smooth. Add Biscoff spread and mix until smooth.