ICED GEMS
Makes about 50 1 1/4” gems
FOR THE COOKIES
75 g soft unsalted butter 30 g caster sugar 115 g all-purpose flour 1/2 tsp vanilla extract A pinch of kosher salt
FOR THE MERINGUES
1 Tablespoon white vinegar 2 large free range egg whites, weighed (room temperature) Double the weight of egg whites in caster sugar (example: egg white = 60 g, sugar = 120 g) A pinch of kosher salt Gel food coloring (optional)
INSTRUCTIONS
Prepare sheet pans by lining them with parchment paper. Set aside.
Combine butter and sugar for about 2 minutes on high speed. Does not need to be pale and fluffy.
Add flour, vanilla and salt. Mix on medium speed until combined but crumbly.
Push dough together with a spatula and turn out onto a clean work surface.
Knead together by hand until dough forms a disc.
On a lightly floured surface, roll to 1/8” thick.
Cut into small circles and transfer to parchment lined sheet pan.
Bake at 340º F for about 8-10 minutes, or until slightly golden.
Leave on the baking pan to cool while preparing meringue.
Wipe mixing bowl with vinegar to remove grease from butter.
Whisk egg whites on high until fluffy with “tight” bubbles and no liquid egg white remains.
Continue at medium-high speed, add sugar one spoonful at a time.
Continue to mix on high for another 10-15 minutes, or until all the sugar granules have dissolved. Rub meringue between your fingers to test.
Add gel color using a whisk to blend. (a whisk will help maintain the air in your meringue)
Transfer meringue into a piping bag fitted with a star tip.
Pipe onto cookies in dollops or “kisses.”
Bake at 200º F for about 10 minutes. Turn off heat and let gems cool completely in the oven.
Enjoy immediately or store in an air tight container for up to one week.
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