Mega iced gems

Mega iced gems

This fun recipe for mega iced gems uses meringue instead of icing, a hidden layer of jam and buttercream.

By , 21 September 2015
Mega iced gems
  • Ready in: 150 mins
  • Serves: 20
  • Price: 19p per serving
Nutritional Info
Each 24g serving contains
  • Fat med
  • Saturates high
  • Sugars high
  • Salt med
  • Energy 410KJ 98KCAL
of your reference intake.
Typical energy values per 100g: 1708kJ/408kcal.
  • 1 large egg white
  • 135g icing sugar
  • Dr. Oetker Gel Food Colour in Hot Pink, Lime Green and Sky Blue
  • 20 Chosen by you Rich Highland Shortie biscuits
  • 35g unsalted butter, softened
  • 1/2 tsp vanilla extract
  • 75g Hartley's Smooth Apricot Jam
  • Pre-heat the oven to 120C/100C Fan/Gas 1/2. Line 2 large baking trays with baking paper.

  • Put the egg white in a heatproof bowl and whisk until frothy. Add 65g of the icing sugar.

  • Put the bowl over a pan of simmering water - make sure the base of the bowl doesn't touch the water. Whisk with an electric mixer until it's thick and holds its shape. Remove the bowl from the pan and whisk for another 2 minutes.

  • Divide the mixture evenly between 3 bowls. Add about 5 drops of gel colour to each to get pink, green and blue mixtures - stir gently so you don't knock the air out, until just evenly coloured.

  • Pipe on the baking tray using a large star nozzle, or heap on with a teaspoon. Each meringue should be 3-4cm wide.

  • Bake for 1 hour and 15 minutes or until the meringues can be easily lifted off the baking tray. They'll feel sticky when they first come out of the oven. Leave to cool.

  • Meanwhile, beat the butter with 70g icing sugar and the vanilla extract. Spread a little jam in the centre of each biscuit. Spread a dab of buttercream on the base of each meringue, then secure on top of the jam.