Red velvet sweetie pies

20 servings Prep: 25 mins
Rate this recipe
Squishy marshmallow centres covered in a thin layer of chocolate.

By Food24 May 05 2015
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (9)

2 egg whites
1/2 cup castor sugar
1 tsp liquid glucose
1 tsp vanilla extract
Food colouring — red gel
1/4 cup raspberries
20 raspberries
20 biscuits — or wafers
250 g dark chocolate — melted
Tap for ingredients
Tap for ingredients


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.


New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.