In the spirit of a different kind of luuuurve, my super-talented sister and I teamed up to do this very special post. Sarah-Jane from Art Strings has transformed my boring recipe text into the most beautiful illustration so feast your eyes before you feast on the sweetie pies!
Red velvet raspberry sweetie pies
2 egg whites
1/2 cup caster sugar
1 tsp liquid glucose
1 tsp vanilla extract
few drops red gel food colouring
¼ cup raspberry puree
20 fresh raspberries
20 round biscuits or wafers
250g 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 60C 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 puree 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.