Salted Biscoff Meringues
This recipe yields meringues that are crisp on the outside with marshmallow-like, chewy interiors. If you prefer a totally crisp meringue, leave them in the oven longer to allow them to dry out more fully. If you can’t find biscoff cookies, any spiced, ginger-y cookie will work well here (gingersnaps, graham crackers etc.) so don’t get too hung up on finding them. The same goes for the cookie butter--swapping in Nutella or smooth peanut butter would work just as well. Bear in mind that the amount of time it takes to whip meringue to a very stiff peak (meaning the meringue stands up right on the beater without drooping) will vary depending on the type of beater you use. Stand mixers will work more quickly than hand mixers. Err on the side of too stiff if you’re not sure when to stop beating--it can take up to 15 minutes.