Description
Delicate vanilla biscuits topped with a swirl of fluffy raspberry marshmallow and a surprise raspberry jam center, all enrobed in glossy dark chocolate with a touch of edible gold shimmer – a refined twist on a nostalgic treat.
Ingredients
Units
Scale
- 1/2 cup unsalted butter, softened
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- Pinch of salt
- 1/3 cup raspberry purée (strained)
- 1/3 cup granulated sugar
- 1/4 cup corn syrup
- 1/4 cup water
- 1 tablespoon powdered gelatin
- 1 egg white
- 1/4 cup raspberry jam
- 8 oz dark chocolate, chopped
- 1 tablespoon coconut oil
- Edible gold dust (optional)
Instructions
- Cream butter and powdered sugar until light and fluffy. Add vanilla extract, then mix in flour and a pinch of salt until dough forms.
- Roll out the dough and cut into 2-inch rounds. Place on a baking sheet and bake at 350°F (175°C) for 10–12 minutes until golden. Let cool completely.
- In a small saucepan, heat granulated sugar, corn syrup, and water to 240°F (115°C).
- Bloom gelatin in the raspberry purée.
- Whip egg white to soft peaks in a large bowl. Slowly drizzle in the hot syrup while continuing to whip. Add the raspberry gelatin mixture and beat until fluffy and slightly firm.
- Transfer the raspberry marshmallow to a piping bag.
- Pipe a ring of marshmallow onto each biscuit, leaving a well in the center.
- Spoon a small amount of raspberry jam into the center of each marshmallow ring, then seal with another layer of marshmallow. Chill to set.
- Melt dark chocolate with coconut oil until smooth.
- Dip each marshmallow kiss into the melted chocolate to coat completely. Place on parchment paper and dust with edible gold if using. Chill until chocolate is set.
Notes
- Work quickly when assembling the marshmallows before they firm up.
- Use a candy thermometer to ensure correct syrup temperature for proper marshmallow texture.
- Chilling the assembled kisses before dipping helps retain shape during chocolate coating.
Nutrition
- Serving Size: 1 kiss
- Calories: 150
- Sugar: 14g
- Sodium: 20mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
