Marshmallow kisses are a treat that I’ve only seen in Scandinavia and Germany and wonder whether the marshmallow kisses of Canada and the US are the same? Here in Northern Europe (specifically Denmark, where I’m from), a marshmallow kiss was formerly known as a negro kiss. However as the tone for political correctness has changed that name slowly phased out in the 80’s and 90’s and it is now called a cream bun or in Danish, flødebolle (although I use the name marshmallow kiss as it appears to be the correct translation).
It is a sweet that consists of a base, either made of a wafer or marcipan, filled with a fluffy meringue and covered in chocolate. As it is often something kids bring to class on their birthdays to pass out, most of my memories concerning the marshmallow kiss has been eating it either quickly or in a corner in a state of paranoia. In a classroom, the risk of someone smacking and smearing the meringue all over your face was simply too big to ignore.
Marshmallow kisses (Danish/Nordic version)
makes 30+ kisses
500 g of raw marzipan
300 g of sugar
1 dl of water
2 tsp of vanilla sugar
150 g of egg whites (about 4)
400 g of dark chocolate
- Roll out and cut your marzipan into round discs of about 5 mm thickness. Bake them at 200 degrees celsius for about 5 minutes. Take them out and let them cool.
- Bring sugar, water and vanilla to a boil and turn the heat to medium. Stir to make sure the sugar and vanilla has dissolved and the syrup has just started to color.
- Start whisking your eggwhites. When it starts to foam, add the (hot!) syrup in little by little. Keep whisking until the meringue stiffens and forms peaks. (Note: This can take a while, about 20 minutes in my case!)
- Fill the meringue into a piping bag and pipe it onto the marzipan bases. Let it rest for about two hours at least at room temperature or cooler to further stiffen.
- Melt chocolate over a hot water bath and then either dip the marshmallows in the chocolate or (if you’re less brave) use a silicone brush to cover them in chocolate.
Note: If you don’t have a piping bag, you can use a freeze bag and cut of a corner instead, which is what I did. Original recipe here.