Red velvet sweetie pies

Recipe from: 05 May 2015
recipes, chocolate, sweetie pie

Ingredients 9
Servings 2
Minutes 00:25


Serving Change
  • 2
    egg whites
  • 1/2
    castor sugar
  • 1
    liquid glucose
  • 1
    vanilla extract
  • few drops red gel food colouring
  • 1/4
    raspberry purée
  • 20
    fresh raspberries
  • 20
    round biscuits or wafers
  • 250
    dark chocolate, melted



Whisk the egg whites in a heatproof glass or metal bowl until soft peak stage.
Add the castor sugar gradually until the meringue turns glossy.
Place the bowl over a pot of gently simmering water and beat the meringue on high until the mixture feels hot to the touch (or 60°C on a thermometer).

Then add the liquid glucose. Remove the bowl from the heat transfer to a new bowl and beat on high until cool.
Fold in the vanilla, red colouring and raspberry purée then place in a piping bag.
Pipe a swirl onto each biscuit, insert a raspberry into the middle then finish piping more marshmallow on top.
Dip the sweetie pies in chocolate and allow to set on a wire cake rack.

TIP The marshmallow fluff can be stored in a jar in the refrigerator for up to 1 week.

Recipe reprinted with permission of The Kate Tin. To see more recipes, please click here.
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