Biscoff & brown sugar meringue square
DF
Studded with walnuts and pistachios, this dreamy slice is filled with biscoff spread and topped with fluffy brown sugar meringue. The perfect decadent dessert or sweet treat for a cool winter afternoon.
This slice is inspired by the NZ classic Lousie slice! I wanted to create a warming winter version that was also dairy-free. So, we arrived at this decadent dessert/afternoon treat that is packed full of warming winter flavours - you wouldn’t even know its dairy free!
This slice features a delicious biscuit base that is lightly flavoured with coffee and holds the filling and meringue perfectly. Then a generous filling of biscoff spread and topped with a fluffy brown sugar meringue topping - if you haven’t tried brown sugar meringue before, prepare to be amazed! It turns a light summer classic recipe into something indulgent!
When serving as a dessert, I like to pop it in a warm oven for a few minutes or until just warmed through. It’s pretty served as a slab so guests can cut their own pieces however also works well pre-cut into little squares for a sweet treat. I like to top this dessert drizzled with warm biscoff spread and served with vanilla ice-cream and homemade vanilla custard.
What's in this recipe?
Base
Flour
Flour is used as the binder and makes up the bulk of this base.
Icing sugar
I prefer to use icing sugar here as it makes a super light and fluffy base. Brown sugar also works well as an alternative in this recipe however the base will be fudgier.
Coconut oil
Coconut oil is the fat which helps the base stay moist. I used coconut oil in this recipe so its dairy free however butter can also be used. Coconut oil does give a slight coconutty flavour which I find pairs so well with these warming winter flavours. It also fluffs up perfectly when beaten with sugar - just like regular butter!
Egg yolks
We use egg yolks in the base to provide further richness and doesn’t create waste from the meringue! Win-win!
Espresso & vanilla extract
Coffee and vanilla are the primary flavours in this base recipe. The coffee is very subtle however it just offsets the sweetness of the meringue and provides bitterness. I like to use a generous amount of vanilla here.
Baking powder
A touch of baking powder gives the base the perfect light texture.
Biscoff spread
Biscoff spread is used as the filling in this slice. It is warmed before being spread over the base which allows for a smooth even layer.
Brown sugar meringue
Egg whites
The staple ingredient required for meringue! We use 3 eggs whites in this recipe with no waste. Be very careful you don’t get any yolk mixed into the white while separating the eggs as the meringue wont fluff up!
Brown sugar
We use brown sugar instead of white sugar in traditional meringue. This gives the meringue a beautiful caramel flavour and chewy texture.
Vanilla extract
A touch of vanilla extract enhances the caramel notes in this meringue.
Walnuts & pistachios
Walnuts and pistachios are folded through the meringue and sprinkled on top. They add wonderful crunch and a toasted nutty flavour that offsets the sweetness of the meringue perfectly. Can be substituted with pecans or hazelnuts.
Step-by-step photos
Biscoff & brown sugar meringue square
DF
Studded with walnuts and pistachios, this dreamy slice is filled with biscoff spread and topped with fluffy brown sugar meringue. The perfect decadent dessert or sweet treat for a cool winter afternoon.
Ingredients
- 1 cup coconut oil
- 1 cup icing sugar
- 3 egg yolks
- 2x shots of espresso or 60 ml of strong instant coffee
- 3 tsp vanilla extract
- 2 cups flour
- 2 tsp baking powder
- 1 cup biscoff spread
- 3 egg whites
- 1 cup brown sugar
- 2 tsp vanilla extract
- 1/3 cup walnuts (roughly chopped)
- 1/3 cups pistachios (roughly chopped)
Instructions
- Preheat the oven to 180 degrees Celsius. Line a slice tin with baking paper.
- Place the coconut oil and sugar in the bowl of a stand mixer. Beat for 2-3 minutes or until fluffy. Add the yolks, vanilla and coffee. Beat for 2 minutes or until well incorporated.
- Fold through flour and baking powder until well combined. Place mixture into lined tray and spread evenly using the back of a spatula. Place in the center of the oven and bake for 8-10 minutes or until lightly golden. Remove from the oven and cool for 10 minutes.
- Place the biscoff spread in a small microwave safe bowl. Microwave in 10 second bursts until spread is runny. Drizzle the spread over the base until covered evenly. Set aside.
- Place the egg whites in a very clean and dry bowl of a stand mixer. Whisk on medium speed until foamy. Slowly add brown sugar and vanilla while whisking. Increase speed to high and beat until stiff peaks form. Fold through half of the nuts.
- Spread meringue evenly over base using the back of a spatula. Sprinkle with remaining nuts. Sprinkle with a pinch of salt. Place in the oven for 20-25 minutes or until golden and puffy. Remove from the oven and allow to cool for 15 minutes before serving.
Notes
Serving suggestion
When serving as a dessert, I like to pop it in a warm oven for a few minutes or until just warmed through. I like to top this dessert drizzled with warm biscoff spread and served with vanilla ice-cream and homemade vanilla custard.
Storing
Will keep in an airtight container in the fridge for up to 1 week. Can be frozen for up to 3 months in an airtight container in the freezer.
Nutrition Facts
Calories
354Fat
21 gSat. Fat
12 gCarbs
40 gFiber
1 gNet carbs
39 gSugar
23 gProtein
4 gSodium
69 mgCholesterol
32 mg