- 10 round vanilla wafers or biscuits
- 200g white chocolate, chopped
- 10ml (2 tsp) odourless coconut oil
- 2 large egg whites, at room temperature
- 110g (½ cup) castor sugar
- 5ml (1 tsp) vanilla extract
Arrange the biscuits on a baking tin and set aside.
Melt the chocolate and coconut oil over a double boiler (making sure the water in the bottom boiler doesn’t touch the one above) and set aside to cool slightly.
Whisk the egg whites and castor sugar in a heatproof glass or metal bowl over a pot of gently simmering water (do not let the bowl touch the water) until hot to the touch (or 60˚C on a sugar thermometer).
Remove the bowl from the heat, transfer to the bowl of a stand mixer and beat on high until cool, about 6 – 8 minutes. Fold in the vanilla extract and place in a piping bag fitted with a plain or star nozzle.
Pipe a swirl onto each biscuit. Dip the “sweetie pies” in the chocolate and allow to set on a wire cake rack. Garnish with silver leaves, if desired.
Recipe, styling and photograph by Katelyn Williams