I recreated one famous snack from the 90’s. Can you recognize what this is?
Yep! ICED GEMS!
Iced gems are great part of my childhood. If there’s one snack that I wanted inside my lunchbox when I was a kid, that’s definitely iced gems! I’m not the type who reserves the best for last! Thus, I would always nosh the royal icing of my iced gems first, then the toasted cookie afterwards! 😉 I introduced iced gems to my kids and just what I’ve expected — they loved it! Well, not surprising! 🙂
So, I was in a baking mood last week and thought of recreating my favorite cookies! (with a twist!)
Look how gorgeous they are!
You may notice that I made meringues instead of using the classic royal icing. The reason was, I used eggs to make the icing, which can be a source of salmonellosis when consumed raw. If you want to be safe and achieve the classic icing at the same time, use meringue powder. If it’s not available in your area, you may use raw eggs (just like what I did) but make sure you bake the icing to kill any bacteria.
- For the cookies
- 200 grams flours
- 100 grams butter
- 100 grams caster sugar
- 1 egg
- For the meringues
- 500 grams confectionary sugar
- 4 tbsps cold water
- blue and pink colored gels (optional)
- Pre-heat oven to 180 degrees celsius
- Mix butter with flour and caster sugar
- Add one egg to the mixture
- Press together until you have one smooth cookie dough.
- Sandwich between two sheets of greaseproof paper and chill for an hour. Roll to the a thickness of 1/2cm between the two sheets.
- Cut circular biscuits 2cm across and transfer to a lined baking tray. Bake for 6 minutes, then rest for a while before moving to a wire rack to cool.
- For the icing
- Line a parchment paper on a cookie tray
- Pre-heat you oven to 100 degrees
- Beat the royal icing in a bowl with the water for 4-5 minutes until you have stiff peaks.
- Set aside 2-4 tablespoons of icing for assembling
- Divide the icing between 2 bowls and add a drop of a colour to both of them
- Place the icing into piping bags with star nozzles and pipe smal blobs onto the cooking tray, leaving 2-3 cms spaces between each meringue
- Cook for 12-15minutes
- Leave the meringues inside the oven for 30 minutes to 1 hour
- Lastly, assemble the meriingues and the cookies. Use a tad of icing to glue the cookie and meringue together.