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Chocolate marshmallow sweetie pies
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Chocolate marshmallow sweetie pies

Chocolate marshmallow sweetie pie recipe by Jan Hendrik van der Westhuizen.

Prep Time
30 mins
Cook Time
20 mins
Course: Dessert
Cuisine: South African

Ingredients

For the biscuit base
  • 250 g butter
  • 75 icing sugar quantity not specified
  • 325 flour
  • 40 cornflour quantity not specified
  • 1 tsp vanilla extract
For the marshmallow
  • 80 egg white portion
  • 160 sugar gms
  • 2 gelatin leaves
  • 50 liquid glucose quantity not specified
  • 1 tsp vanilla extract
You also need:
  • 300-400 dark chocolate your choice, or milk chocolate; quantity not specified
  • 50 popping candy optional; quantity not specified
  • caramel on base of biscuit; hazelnuts toasted
  • hazelnuts on base of biscuit; hazelnuts toasted

Instructions

    Cup of Yum
  1. For the biscuit, using an electric mixer, cream the butter, vanilla, and icing sugar until light and fluffy. Add the flours to the bowl and mix very briefly until just combined. Roll the dough out between two large sheets of non-stick baking paper to about 3 – 4mm and then freeze until solid. Preheat the oven to 180C and cut out cookie rounds using a 3 – 4cm cookie cutter. Bake for 10 – 13 minutes until a light golden brown. Allow to cool.
  2. For the marshmallow, bloom the gelatin leaves in a bowl of room-temperature water. Place the egg whites into the very clean bowl of an electric stand mixer. Add the glucose and sugar to a small pot (with a handle) and add 2 tablespoons of water. Cook the syrup over low heat until the sugar has dissolved and the syrup reaches 116C on a sugar thermometer.
  3. When the sugar is about 110C, start whisking the egg whites to soft peak stage. When the sugar has reached 116C, squeeze out the bloomed gelatin and quickly stir this through the syrup. Very slowly pour this hot syrup down the bowl of the stand mixer while it is still running on high. Whip the marshmallow for about 5 – 6 minutes until it has cooled.
  4. Add the vanilla extract – whip again and then scoop this into a piping bag. If it is still runny, you can cool it in the fridge a little to firm it up. The marshmallow must hold a peak before you start piping.
  5. To assemble, place the biscuits on a grid over a lined baking tray, which will catch any excess chocolate (see the note above). Pipe the marshmallow to the edge of the biscuit or slightly over. If you are using popping candy, sprinkle a little on the top of the marshmallow now.
  6. Melt the chocolate and allow it to cool then coat the marshmallows by ladling over the top and sides. Allow the chocolate to harden at room temperature or you can speed it up by cooling them down in the fridge.

Notes

  • Store in an airtight container at room temperature for up to a week.
  • These do not need to be stored in the fridge.