Cherry Sweetie Pies



cherry sweetie pies


  • 100g butter (chopped)
  • 100g white chocolate (broken into pieces)
  • 2 eggs (lightly beaten)
  • 100g ground almonds
  • 125g Selati brown sugar
  • 1 teaspoon vanilla extract
  • 50g whole almonds (toasted & chopped)
  • 50g Supreme cake flour


Cherry Gel:

  • 200g tinned cherries
  • 25g Selati white sugar
  • 25ml water
  • ½ teaspoon agar
  • Few drops of red gel food colouring
  • 2 teaspoons cherry liqueur


  • 6 large egg whites (room temperature)
  • 210g / ½ cups Selati castor sugar


  • 200g good-quality dark chocolate (melted)
  • 2 tablespoons vegetable oil
  • Fresh cherries and edible gold leaf (to decorate)

Cooking Instructions

  1. Pre-heat the oven to 180°C / 160°C fan and line a 20cm square baking tray with baking paper.
  2. Melt the butter and chocolate together in a saucepan.
  3. Remove from the heat and add the vanilla and brown sugar and stir to combine. Set aside to cool slightly.
  4. Once cool, add the eggs, then the ground almond meal and fl our and stir well to combine.
  5. Pour the brownie mix into the prepared tray and bake for 20-25 minutes or until the brownies are risen, golden brown in colour and firm to the touch.
  6. Allow to cool completely then cut into 5cm discs using a cookie cutter.
  7. Place on a cooling rack with a baking sheet underneath.

To make the cherry gel:

  1. Place the cherries, juice and 60ml water in a small saucepan over low heat.
  2. Add the sugar and agar and bring to a boil; allow to boil for 3 minutes before removing it from the heat.
  3. Stir in the food colouring.
  4. Pour into a container and refrigerate until set. Break the set gel up into pieces and place into a blender (or use a hand blender) and blend until smooth and thick.
  5. Place in a small piping bag fitted with a small plain nozzle.

To make the cherry marshmallow:

  1. Place the egg whites in a clean bowl and whip until soft peak stage.
  2. Add the sugar gradually while whisking until the mixture is stiff and glossy.
  3. Add the liqueur and beat for 3 minutes or until thick.
  4.  Working quickly, place the marshmallow into a piping bag fitted with a straight nozzle and pipe a ring around the blondie base.
  5. Pipe the cherry gel into the centre of each then continue piping swirls on top.
  6. Repeat with the remaining blondie bases and marshmallow.
  7. Place the chocolate and oil in a small bowl and mix to combine. Pour over the marshmallow, making sure each sweetie pie is completely covered.
  8. Allow to set completely.