As previously mentioned, I have been provided with flavoured icing sugars from Sugar and Crumbs. The second icing sugar flavour I used was Sugar and Spice.
I decided to make large meringues, with chocolate and butter cream. Again I used the Philippa Sibley recipe (see my first blog for the recipe: https://whatscookinginsuzieskitchen.wordpress.com/2015/01/18/valentines-blueberry-and-raspberry-meringue-nest/).
It mentions in the meringue recipe to sift the icing sugar. I must admit I forgot to sift the icing sugar, but I later found that as the icing sugar is already so fine, it didn’t make a difference and I still got a great result.
The meringues whipped up in no time and baked very well. When the meringues had fully cooled, I dipped the ends in milk chocolate and then sandwiched them together with vanilla butter cream. The Sugar and Spice icing sugar has a slight cinnamon taste which, as a huge cinnamon lover, is fantastic and it balances well with the sweetness.
The feedback from friends and family was great – the meringues had the right amount of crispness and chewiness. The flavour itself was not a hit with everyone – some loved it, but others thought it tasted a bit “bizarre”. I, myself, would definitely use it again though.