A fun take on the retro snack we all remember, Iced Jewels are a yummy shortbread biscuit topped with a meringue kiss. Both the biscuit and the meringue are flavoured making this an extra delicious sweet treat.
For the meringue I am using ‘Whipping It Up!’ multi mix. Take a look at our full range here!
For the biscuit I am using Natural Flavoured Icing Sugar, although you could use the Whipping It Up! Shortbread recipe instead.
Ingredients
For the Biscuit:
- 150g Plain flour
- 120g cold cubed butter
- 50g caster sugar
- 50g Natural flavoured Icing Sugar of choice.
For The Meringue:
- 250g Whipping It Up!
- 60ml warm water
- Colourings of choice (I have used Colour Pop Soft Tones)
Method
- Sieve the flour, caster sugar, and Natural Flavoured Icing sugar into a large bowl.
- Next add the cold cubed butter and ‘rub in’ with your finger tips.
- Continue rubbing in until the mixture resembles breadcrumbs and there are no large lumps of butter.
- Now use your hands to knead the mixture together into a dough.
- Wrap the dough in clingfilm and refrigerate for roughly half an hour.
- Preheat your oven to 150C fan.
- Once chilled, roll out the dough to roughly 6mm thickness, and use a small circle cutter to cut discs. Place the discs on a parchment lined baking tray.
- Bake for roughly 10 mins until just golden at the edges.
- allow to cool completely on a cooling rack.
- Add the ‘Whipping it Up!’ and water to the bowl of a stand mixer with the whisk attachment fitted.
- Whisk until stiff peaks have formed.
- Divide the mixture into as many colours as you would like to make, and carefully mix in the colours being careful not to deflate the meringue,
- Fit a piping bag with your piping tip of choice, and fill the bag with your meringue mixture.
- Pipe the meringue carefully onto the cooled biscuits.
- Place back into the oven (with the oven on its lowest setting, usually between 80-100c) and bake again for an hour. This low heat will just dry out the meringues.
- Allow to cool in the oven.
- Enjoy your yummy Iced Jewels!
