Iced gems (but better)
This is my version of classic and very nostalgic Iced Gems (or Belly Buttons!). I’ve turned a drab, plain biscuit with a really sweet crunchy royal icing topping into a perfectly golden, buttery biscuit base with a little salty kick to balance out the crisp but chewy meringue. A joy to make and a greater joy to eat, by the handful of course!
I used Cupcake Jemma and Jun and Tonic recipes as inspiration for my version :)
Ingredients
BISCUIT BASE
150g unsalted butter, softened at room temp
60g caster sugar
2 egg yolks
220g plain flour
1 tsp salt
Splash vanilla
MERINGUE TOPS
2 egg whites
Approx 70g caster sugar (double the weight of egg whites)
Pinch salt
Pinch cream of tartar
Gel or water based food dye of your choice (or use extracts e.g. pandan, freeze dried raspberry powder to add flavour and colour)
Method
In a large bowl, mix butter and sugar together with spatula until combined. No need to whisk or cream together, just mix until a smooth paste.
Beat in egg yolk, salt and vanilla.
Fold in flour until a soft dough just comes together.
Use hands to squeeze together til a cohesive dough forms. Avoid kneading, just gently squeeze. Now preheat your oven to 170C fan.
Pinch off a small amount of dough (about 3-4g) and roll into a ball, then press gently down to flatten slightly on a baking tray
Bake for 10 min until lightly golden brown. Remove from oven and allow to cool slightly. Turn the oven down to 90C fan.
While biscuits are baking, make the meringue. Whisk egg white, salt, cream of tartar together until foamy and aerated. Gradually add sugar a spoon at a time and continue whisking until stiff peaks form and meringue is shiny. If using food dye, separate out into small bowls and gently fold in a few drops of colouring (or flavoured extracts / powders) of your choice.
Load into piping bags fitted with a small star nozzle. Pipe meringue kisses directly onto slightly cooled biscuits. Return to oven for 10-15 min until meringue is set, then turn oven off and allow biscuits and meringue to cool in oven for another 30min. Remove from oven to cool completely before enjoying or storing in airtight container.
