• 34 Ratings

To make enough marshmallows to go with the cookie recipe, make this recipe twice, in two separate batches, repeating steps 1 through 5.

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Ingredients

Directions

  • Mix cornstarch with confectioners' sugar in a small bowl. Coat two rimless baking sheets with cooking spray. Cut parchment to fit pans, draw 1 1/4-inch circles, and place on baking sheets, ink side down; spray with cooking spray. Dust with cornstarch mixture to cover completely; shake off excess. Sprinkle gelatin over the 1/3 cup cold water in a mixer bowl. Let stand to soften, about 5 minutes.

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  • Heat remaining 1/4 cup water and the granulated sugar in a small pan over medium-high heat, stirring, until dissolved. Place a candy thermometer into syrup; wipe sides of pan with a wet pastry brush if crystals have splattered up. Boil, without stirring, until temperature reaches the soft-ball stage (238 degrees). Remove from heat; add to softened gelatin. Hand-stir with the whisk attachment a few seconds to cool; place bowl on mixer stand. Whisk on medium-high until soft peaks form and mixture holds a shape, 8 to 10 minutes.

  • Whisk in the vanilla and a small drop of red food coloring (for pale pink). Transfer half the mixture to a pastry bag with a 1/2-inch tip (such as Ateco #806), and pipe kisses inside circles on baking sheets.

  • Add another drop of food coloring to the mixture in the bowl, return to mixer, and whisk to blend. Transfer marshmallow mixture to the pastry bag, and pipe remaining kisses.

  • Let stand at room temperature until set, about 4 hours. Store in an airtight container at room temperature up to 2 days.

  • To assemble, place a small dab of melted chocolate on each cookie, and top with a kiss. Let stand to harden. Store airtight at room temperature up to 1 day. Serve at room temperature.

Reviews

34 Ratings
  • 5 star values: 6
  • 4 star values: 10
  • 3 star values: 10
  • 2 star values: 5
  • 1 star values: 3