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For big kids…
Remember those treats you loved as a child? Take a trip down memory lane with our giant-size versions – three, four or even more times the size and fun of the originals – with a grown-up twist
Size guide Mega iced gems v
With meringue instead of icing, a hidden layer of jam and buttercream, and a readymade biscuit base
1.5cm Original
MAKES 20 READY IN 2HRS 30MINS PRICE PER SERVING 19p
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 1 Preheat the oven to 120C/100C Fan/Gas 1/2 . Line 2 large baking trays
with baking paper. 2 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 2mins. 3 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. 4 Bake for 1hr 15mins or until the meringues can be easily lifted of the baking tray. They’ll feel sticky when they frst come out
4.5cm Actual size
of the oven. Leave to cool. 5 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. Each 24g serving contains: ENERGY
FAT
411kj Med 98kcal 3.6g 5% 5%
SATURATES SUGARS High High
SALT Med
2g 11.3g 0.10g 10% 13% 2%
of your reference intake. Typical energy values per 100g: 1711kJ/409kcal
JULY/AUGUST 2015 | ASDA.COM/RECIPES | 41