Speculoos Creams with Almond Meringues Recipe
Speculoos Creams with Almond Meringues
Flavors of Nord-Pas-de-Calais
Total time: 15 to 30 minutes

Prep. time: 15 minutes
Cooking time: 12 minutes
Chilling time: 2 heures

Difficulty: Easy
Chef's Note

A Lahcen El Aisougue recipe to represent Nord Pas-de-Calais / France to promote egg farming in a sustainable development.

For 6 servings

- 200 g / 7 oz icing sugar
- 125 g / 4 oz powdered almonds
- 30 g / 1 oz sugar
- 1/2 Tsp. instant chicory coffee
- 80 g / 3 oz butter
- 80 g / 3 oz crème fraîche
- 125 g / 4 oz spéculoos biscuits
- 1 pinch of cinnamon

- 1 piping bag with 8 mm tip
- 1 piping bag with 5 mm tip
- 1 sheet of parchment paper


For the meringues

  1. Sift the icing sugar and beat the egg whites to stiff peaks. Add the fine sugar and coffee powder.
  2. Gently fold together the powdered almonds, icing sugar and egg whites until smooth and shiny.
  3. Place the mixture into a piping bag with an 8 mm tip and pipe out little domes onto a sheet of parchment paper to form the shells.
  4. Bake for 12 minutes at 150°C / 300° F.

For the speculoos cream

  1. Grind the biscuits to a powder.
  2. Add the butter, then the cream and combine. The mixture should be smooth.
  3. Using a piping bag with a 5 mm tip, pipe the cream onto half the baked meringues. Top with the remaining meringues.
  4. Refrigerate for at least 2 hours before serving.
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