Name: Red velvet sweetie pies
Prep time: 25 min
Total time: 25 min
Yield: 20 servings
Cuisine: Child Favourites
Ingredients: 2 egg whites; 1/2 cup castor sugar; 1 tsp liquid glucose; 1 tsp vanilla extract; Robertson's food colouring red gel; 1/4 cup raspberries; 20 raspberries; 20 biscuits or wafers; 250 g dark chocolate melted

Recipe Disclaimer

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Ingredients (9)

2	egg whites
1/2 cup	castor sugar
1 tsp	liquid glucose
1 tsp	vanilla extract
	Robertson's food colouring — red gel
1/4 cup	raspberries
20	raspberries
20	biscuits — or wafers
250 g	dark chocolate — melted

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Method:

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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