Red velvet sweetie pies
|1/2 cup||castor sugar|
|1 tsp||liquid glucose|
|1 tsp||vanilla extract|
|Robertson's food colouring — red gel|
|20||biscuits — or wafers|
|250 g||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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