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:

1. Place egg whites and sugar into a medium-sized bowl, whisk until combined.
2. 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).
3. 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)).
4. Switch to paddle attachment. Slowly add cubed butter and mix until smooth. Add Biscoff spread and mix until smooth.

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