Homemade marshmallows/chocolate kisses

Ingredients for 1 servings:

• 2 egg whites
• 200 g sugar
• 2 sheets of gelatin
• 1 pinch of salt
• ½ packet of vanilla sugar
• 15 baking wafers
• 1 pack of chocolate glaze

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 40 minutes

makes about 15 pieces

Place the gelatine in cold water to swell. Caramelize 2 tablespoons of the sugar in a saucepan, then add the remaining sugar and 4 tablespoons of water. Bring the sugar to a boil and simmer. Separate the eggs. Be careful not to mix any of the yolks with the egg whites. Use the yolks for something else. Beat the egg whites with the vanilla sugar and a pinch of salt until very stiff. Then slowly pour the boiling sugar into the egg whites, continuing to beat. Beat the mixture for 5 minutes. Remove the gelatine from the water, squeeze out the excess water, and warm it up; do not boil (e.g., 15 seconds in a microwave on full power). Add the dissolved gelatine to the egg white mixture while stirring, and fold briefly. Chill the egg white mixture for 1 hour. Transfer to a piping bag and pipe small mounds onto the wafers (makes about 15). Chill for another hour. Heat the chocolate glaze and carefully drizzle over the marshmallows, then chill again. Since the marshmallows do not contain any preservatives, they should be eaten within 2 – 3 days and stored in the refrigerator.