I was in the mood for experimenting in the kitchen again, and I was craving some rice krispie sort of concoction, so obviously, RKT’s were the order of the day.
I have made a few different flavours of Rice Krispie Treats before, and this is sometimes dictated by what ingredients I have to hand. As it happened, I had some digestive biscuits open, and some lemonade flavour Kool-Aid. It had to be Lemon Meringue Pie flavour RKT’s, didn’t it?
They are pink, as you will see from the picture and the only reason for that is, that the marshmallows I used to bind the krispies together were overwhelmingly pink, and Tesco didn’t have any white ones on the shelf. Still, you could always think of them as Pink Lemonade Meringue Pie Rice Krispie Treats…
200 grams mini marshmallows (any colour!)
30 grams unsalted butter
125 grams rice krispies
Sachet of Lemonade flavour Kool-Aid
50 grams digestive biscuits, crushed (or Graham crackers, depending where you are)
2 egg whites
115 grams caster sugar
Grease a pan, big enough to hold your krispie mix (I used my trusty lasagne dish). Set aside.
In a large saucepan, melt the butter and marshmallows, then add the Kool-Aid powder. Stir this through until dissolved then add the krispies and mix until they are all coated with mallow. Add the crushed biscuits and mix through. Transfer this to the prepared pan and press down firmly. Allow to set for at least two hours. Overnight is better.
When set, remove from the pan and cut into squares.
To make the meringue topping, beat the egg whites until stiff peaks form, then gradually stir through the sugar. Pipe or spoon dollops of the meringue mix on top of each square and with a kitchen blow torch, scorch each meringue topping until it is lightly browned.
Your Lemon Meringue Pie RKT’s are ready to enjoy. The lemon flavour and the biscuit crunch taste just like the pie, especially with the soft crunch of the meringue on top.
(If you can’t get hold of Lemonade Kool-Aid powder, add 2 teaspoons of lemon extract. )