5/20/2023 0 Comments Sweetie pies mac and cheese recipeMelt the chocolate and allow it to cool then coat the marshmallows by ladling over the top and sides. If you are using popping candy, sprinkle a little on the top of the marshmallow now. Pipe the marshmallow to the edge of the biscuit or slightly over. To assemble, place the biscuits on a grid over a lined baking tray, which will catch any excess chocolate (see the note above). The marshmallow must hold a peak before you start piping. If it is still runny, you can cool it in the fridge a little to firm it up. Whip the marshmallow for about 5 – 6 minutes until it has cooled.Īdd the vanilla extract – whip again and then scoop this into a piping bag. Very slowly pour this hot syrup down the bowl of the stand mixer while it is still running on high. When the sugar has reached 116C, squeeze out the bloomed gelatin and quickly stir this through the syrup. When the sugar is about 110C, start whisking the egg whites to soft peak stage. Cook the syrup over low heat until the sugar has dissolved and the syrup reaches 116C on a sugar thermometer. Add the glucose and sugar to a small pot (with a handle) and add 2 tablespoons of water. Place the egg whites into the very clean bowl of an electric stand mixer. Allow to cool.įor the marshmallow, bloom the gelatin leaves in a bowl of room-temperature water. Bake for 10 – 13 minutes until a light golden brown. Preheat the oven to 180C and cut out cookie rounds using a 3 – 4cm cookie cutter. Roll the dough out between two large sheets of non-stick baking paper to about 3 – 4mm and then freeze until solid. Add the flours to the bowl and mix very briefly until just combined. My best-ever baking recipes on Drizzleanddip Printįor the biscuit, using an electric mixer, cream the butter, vanilla, and icing sugar until light and fluffy. The best chocolate cake in the world by Ina Garten Toffee, salted pretzel, and chocolate bark Recipe – adapted from Jan The Journal Volume 1 I used both dark and milk chocolate because I love the sweeter milk chocolate for a sweetie pie, but a good 70% couverture makes the confection so much more grown-up You can simply pop that into the freezer until it goes solid and then snap these pieces off to use for other things or just to snack on. ![]() Notes – During the coating stage, a lot of chocolate will get caught under the wire rack that the sweetie pies are on so make sure it’s lined with baking paper. You will still make a few extra biscuits but it’s the most delicious-tasting shortbread, so you will be very happy about this. I halved the biscuit recipe because the quantities seemed way too large for the amount of marshmallow mixture. Next time I make these and believe me there will be a next time I’m going all-in with the other elements. I decided to keep it simpler and omit the caramel and toasted hazelnut, but as I got to the assembly stage, I sadly discovered my tub of popping candy had expired a few months earlier and was no longer popping. Going back to the sweetie pie recipe, I was most excited about the popping candy because I so happened to have a tub (readily for sale at Woolworths). In Volume 1 Jan he also delves into Apricale – the small Italian hilltop town in the Ligurian Alps where he has a home, and in Volume 2 he takes you on an insider’s tour into Nice, the city where he lives a lot of the time and where has his restaurant. The Journals are peppered with South African flavours in the recipes he makes, the people who are featured, and the influence the country has on himself as a chef and a person. He takes a close look into where our food comes from and the inspiration behind some of his dishes at his restaurant in Nice – which has a Michelin Star.Īt the root of it all, Jan is proudly South African and the country appears to be his muse. It’s part food magazine and part cookbook featuring loads of recipes, beautiful photography, and all the Jan style and panache you would expect. Jan the Journal – both volumes 1 & 2 are exquisite and unique print publications that are sure to inspire. ![]() His version is oh-so cheffy with a dash of caramel sauce, toasted hazelnut, and chocolate-popping candy. When I stumbled across this recipe for sweetie pies in Jan Hendrik van der Westhuizen’s first volume of his beautiful ‘ Jan the Journal’, I knew I wanted to make them. Woollies also stocks a similar Cutie Pie, so all is ok in the world. I was devastated when Cadburys decided to discontinue this a few years ago (along with the Caramello Bear), but was pleased when Beyers decided to take over the manufacturing. Snappy chocolate domes smother pillowy marshmallows nestled on a biscuit base, they conjure up so many childhood memories. Chocolate marshmallow sweetie pies are an iconic South African sweet treat and the stuff that confectionary dreams are made of.
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