Wedding Baking – Sweet Treat Kebabs

Biscuit, marshmallow and meringue – all in one go!  These sweet treat kebabs are perfect wedding treats with brilliant wow factor – ideal for dipping in a chocolate fountain.  This idea came from a Martha Stewart project and of course has the Pink Whisk twist with Raspberry Sherbet Marshmallows.  Fear not if pink isn’t your colour , the marshmallows can be coloured with gel colour paste to match your theme.

One batch of Vanilla Sugar Cookie dough (recipe here)

Wooden skewers

One batch of Raspberry Sherbet Marshmallows (recipe here)


4 large egg whites

115g caster sugar

115g icing sugar

Prepare the sugar cookie dough so it is rolled out between sheets of greaseproof paper and nicely chilled.  Choose a cookie cutter that ties in with your theme – hearts, stars or butterflies. A 1″ cookie cutter is the best size to use.
Leave the cut outs still they start to soften and then insert a skewer blunt end first into the cookie about half way through.

Lay the skewered biscuits onto a lined baking tray and place in the fridge to chill until firm again.

Preheat the oven to 160c Fan/180c/Gas Mark 4.
Bake in batches for approx 12-15 minutes until the cookies turn golden brown on the edges.  Remove from the oven and allow to cool on the trays until they firm up.
Store them in an airtight container until you’re ready to assemble the skewers. The biscuits can be made up to a week in advance and will keep very well.
Make a batch of raspberry sherbet marshmallows (recipe here) and again keep in an airtight container.

For the meringue buttons whisk the egg whites until they are fairly foamy.

Continue whisking as you add the caster sugar a tablespoon at a time.  Whisk until all the caster sugar is added and the meringue is smooth and glossy and stands in firm peaks.
Sift over the meringue half of the icing sugar and then fold in carefully.  Repeat with the remaining half.

Preheat the oven to 100c Fan/120c/Gas Mark 2.
Now it’s ready to go.  Fill a piping bag, fitted with a star shaped large tip, with the meringue.
Pipe little buttons of meringue onto a tray lined with bake o glide or greaseproof paper.

Bake the meringues in the oven for approx 45 minutes.  Because of the low temperature the timings may vary for your oven.  Keep an eye on them and check when they’re done.  The meringues should lift off the lining without squishing but should be still slightly moist and chewy on the inside.
Allow to cool on the tray before transferring to an airtight container.  It’s important to store the meringues well if you’re not using them right away.  Don’t place them alongside anything else (e.g. the skewered biscuits) as they will absorb the moisture and soften.
To assemble the sweet treat skewers take the biscuit skewers, pierce a meringue and slide it up towards the biscuit.  It won’t hold firm but fear not the marshmallow will hold it in place.
Dust the skewer well with icing sugar using your fingertips and then pierce a cube of sherbet marshmallow.  Slide it up the skewer.  The icing sugar will stop the marshmallow sticking as you move it.
Position it in place and then gently squeeze the marshmallow cube to encourage it to stick to the skewer in the right place.

To serve stand these up in pots with polystyrene lining the base.

Ruth Clemens, Baker Extraordinaire

Finalist on BBC2 The Great British Bake Off

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This entry was posted in Biscuits, Gifts, Marshmallow, Meringue, Raspberry, Treats, Vanilla, Wedding. Bookmark the permalink.

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