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. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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