Step 1

Combine the egg whites with the brown sugar in a heat-proof bowl.

Step 2

Place the bowl over a pot of simmering water and whisk constantly until the sugar dissolves.

Step 3

Remove the bowl from the heat and beat the meringue on high speed until it is light and fluffy.

Step 4

Add Speculaas Spice (you can add more or less depending on your preference).

Step 5

Continue to beat on high speed until the meringue holds a peak.

Step 6

Place the meringue into a large pastry bag fitted with a 1M star tip.

Step 7

Pipe swirls of meringue onto a parchment-lined baking sheet.

Step 8

Bake the meringue at 185 ̊ Fahrenheit for 90 minutes to 2 hours.

Step 9

Make the cream cheese frosting by combining the cream cheese and butter.

Step 10

Beat on high speed until the mixture is smooth.

Step 11

Add the powdered sugar vanilla extract.

Step 12

Beat the frosting until it is light and fluffy. Chill in the refrigerator to firm up for at least 1 hour (or you can keep it in the fridge for up to 3 days).

Step 13

Place the frosting into a pastry bag with a round tip (I used tip 12).

Step 14

Pipe the frosting onto a meringue cookie and sandwich it with another.