Mega iced gems
- 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.