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Black Forest Marshmallow Sweetie Pies

Black Forest Marshmallow Sweetie Pies

by | Apr 19, 2016 | 0 comments

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Hand’s up who eats their sweetie pies by digging out the marshmallow filling with their finger before they consume the chocolate shell? Or maybe you’re like me that just tucks straight in and tries to get the entire thing into my mouth as quickly as possible to limit marshmallow wastage? Well whichever way you enjoy them, I think we can all agree that they’re one of those South African treats we all have a serious soft spot for! But something else I have a serious soft spot for lately is the Haute Cabriere Unwooded Pinot Noir and after spending an entire afternoon working out what flavours would go with it (and by working, I of course mean drinking) I stumbled upon the perfect pairing of pinot noir and cherries. And oh my goodness is this combination so gooooooood! While I’m all for suggesting that the cherries count as fruit and a plate of these treats could count as a meal ðŸ˜‰ society says otherwise so why not try Sarah Graham’s delicious Dukkah Chicken Flatbreads – and then polish off the sweetie pies!

A crisp chocolate shell encases a vanilla marshmallow creme filling into which I tucked a sneaky syrup-soaked cherry and all of this sits snugly on top of a wafer biscuit. Of course, the sneaky syrupy cherry inside means that there’s something exciting for all you savages who dig out your marshmallow filling first. These are super easy to make, especially if you have those silicone muffin trays and heck if you don’t, then just pipe the marshmallow on top of the wafers and dip them in chocolate – that will be okay too! Either way it’s a win-win situation. And speaking of winning, don’t forget that each week Haute Cabriere are giving 2 lucky people each a case of mixed wines during March and April 2016. So this is how you make the most of this situation: 1. Buy the wine and make the sweetie pies. 2. Drink the wine and eat all the sweetie pies. 3. Use the barcode on the (now empty) bottle and click here to enter. See, told you it was a win-win!

Black Forest Sweetie Pies

(Makes 8)

 

200g The Kate Tin Dark Baking Chocolate, melted

 

Marshmallow creme filling

2 large egg whites

1/2 cup caster sugar

1 tsp vanilla extract

 

8 cherries, in syrup, drained

16 vanilla wafer biscuits (or 8 if they’re large), cut it rounds the same size as your mould

 

Melt the chocolate and coconut oil in a medium glass or metal bowl over a saucepan of barely simmering water until melted and smooth. Using a pastry brush, brush a round silicone mould (or muffin cups) with chocolate a few times to form a chocolate shell, making sure to allow the chocolate to set in the fridge between each coating. About 3 layers should do it.  To make the marshmallow creme filling, in a large glass or metal bowl combine the egg white, sugar and vanilla and gently whisk over gently simmering water until the mixture is hot to the touch. Remove from the heat  and beat with an electric mixer or stand mixer fitted with a whisk attachment until fluffy and white then continue beating until cool. Pipe or spoon the marshmallow into the chocolate shells then insert a cherry into the middle of each. Top with the wafer rounds then cover with more chocolate to seal the sweetie pies well. Allow to set completely before unmoulding. Store in an airtight container for 2-3 days.

Disclaimer: This post has been created in collaboration with Haute Cabrière – I only work with brands I think are awesome and that I actually use myself.
Red Velvet Raspberry Sweetie Pies

Red Velvet Raspberry Sweetie Pies

by | Feb 12, 2014 | 0 comments

South African’s have a serious soft spot for sweetie pies (around the world they’re known as cutie pies, wagon wheels, moon pies or mallow puffs). But whatever you choose to call them, their squishy marshmallowy centres covered in a thin layer of chocolate will turn anyone to mush. I don’t know about you, but I love them for the fact that sharing is not an option, the treat is designed for a solo indulgence(best done in the car on the way home so you can hide the wrapper and no one will know!). I thought outside the cake box and added a red velvet spin to mine, with some bright raspberries swirled in for good measure. The red hue transforms this childhood favourite into a sexy little red number, perfect to make for your sweetie.
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

Makes 20

 

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 The Kate Tin Dark Baking 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.