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Snack

Marshmallow Kisses

A simple snack of a marshmallow on a Barinet cracker topped with crystallized ginger, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Marshmallow Kisses

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Assemble

  1. Place one marshmallow on a Barinet cracker.

  2. Top it with a tiny piece of crystallized ginger.

Bake and serve

  1. Bake in a 400°F (200°C) oven until lightly golden.

  2. Serve with tea.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Marshmallow
Melts and softens in the oven, then browns on top for sweetness and a golden finish.
Barinet cracker
Provides a firm base that holds the melted topping while it bakes.
Crystallized ginger
Adds a sweet, spicy aroma that contrasts with the marshmallow.

The step that matters

Bake until lightly golden. Marshmallow sugars caramelize and darken quickly in a hot oven, so it can scorch or turn bitter if left too long. Pulling it once it is lightly golden keeps it soft and sweet.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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