Chocolate Marshmallow Sweetie Pies

Recreate a classic childhood treat with this elegant, from-scratch recipe. These delightful pies feature a buttery, tender biscuit base topped with a fluffy, homemade marshmallow filling, all enrobed in a rich layer of melted chocolate. It’s the perfect combination of textures and flavors, taking a nostalgic favorite and elevating it with high-quality ingredients for a truly special dessert.

Instructions

1. 1

   First, prepare the biscuit base. In the bowl of an electric mixer, cream the butter, vanilla extract, and icing sugar together until the mixture is light and airy. Briefly add the flours and mix just until a dough forms. Do not overmix.

2. 2

   Roll the dough out between two large sheets of non-stick baking paper to a thickness of 3-4 mm. Place the dough in the freezer until it is completely solid. While it is freezing, preheat your oven to 180°C / 350°F. Use a 3-4 cm cookie cutter to cut out the biscuit rounds and place them on a baking tray.

3. 3

   Bake the biscuits for 10-13 minutes, or until they have a light golden-brown color. Once baked, remove them from the oven and let them cool completely on a wire rack.

4. 4

   Next, prepare the marshmallow. Bloom the gelatin leaves by placing them in a bowl of room-temperature water. Put the egg whites into the very clean bowl of your stand mixer. In a small pot, combine the liquid glucose, sugar, and 2 tablespoons of water. Cook this syrup over low heat, stirring until the sugar has fully dissolved. Continue to heat until the syrup reaches a temperature of 116°C / 241°F on a sugar thermometer.

5. 5

   When the sugar syrup is around 110°C / 230°F, start whisking the egg whites on high speed until they reach a soft peak stage. Once the syrup reaches 116°C, quickly squeeze the excess water from the bloomed gelatin and stir it into the hot syrup until it dissolves. With the mixer still running on high, very slowly and carefully pour the hot syrup down the side of the bowl in a thin stream. Continue to whip the marshmallow for 5-6 minutes until it has cooled and holds its shape.

6. 6

   Add the vanilla extract to the marshmallow and whip briefly to combine. Scoop the marshmallow into a piping bag. If it seems too runny, you can refrigerate it for a few minutes to firm up. The marshmallow should be stiff enough to hold a peak before you begin piping.

7. 7

   To assemble the sweetie pies, place the cooled biscuits on a wire rack with a baking tray lined with parchment paper underneath to catch any excess chocolate. Pipe the marshmallow onto each biscuit, going right to the edge or just slightly over it. If you are using popping candy, sprinkle it over the top of the marshmallow now.

8. 8

   Melt the chocolate of your choice and allow it to cool slightly. Carefully ladle the melted chocolate over the marshmallow tops, letting it coat the sides and drip down. Allow the chocolate to set at room temperature, or speed up the process by placing them in the fridge until the chocolate is firm.

Recipe Notes

• While making your own marshmallow requires a few more steps than using a store-bought version, the resulting texture and flavor are well worth the effort. Make sure your stand mixer bowl is perfectly clean and free of any grease, as this will prevent the egg whites from whipping properly.

• Using a sugar thermometer is crucial for the marshmallow syrup. Heating the syrup to the precise temperature of 116°C ensures the marshmallow will set correctly and have the right consistency.

• When coating the pies, a good trick is to let the melted chocolate cool slightly. This makes it a bit thicker and easier to ladle over the top without it dripping off excessively. You can also coat the bottom of the biscuit with caramel or add toasted hazelnuts for an extra layer of flavor and crunch.

• These sweetie pies are best stored in an airtight container at room temperature. They will keep well for up to a week, but their texture is best within the first few days.