Chocolate-coated marshmallow treats ('Mohrenköpfe')

Prepare the waffles:

Preheat your oven to 160 °F (70 °C).

In a small pot, melt the butter over low heat and stir in the sugar, vanilla sugar, and salt. Take the pot off the heat and whisk in the egg and milk. Then briefly whisk in the cake flour.

Grease your waffle iron and bake thin waffles until all the batter is used up. After taking the waffles out of the waffle iron, cut the waffles into small circles, about 2 inches (5 cm) in diameter. Place the waffle circles in your preheated oven and leave them there to dehydrate for about 30 minutes at 160 °F (70 °C).

Prepare the marshmallow mass:

Soak the gelatin sheets for at least 10 minutes in cold water.

Beat the egg whites to stiff peaks.

In a pot, combine sugar, glucose, and water. Heat the syrup to 113 °C (235 °F). Immediately take it off the heat and slowly whisk it into your egg foam. Remove the gelatin from the soaking liquid and press out all the excess moisture. Whisk the gelatin sheets into the marshmallow mass until dissolved and then season the marshmallow mass with vanilla extract, to taste. Continue lightly beating the marshmallow mass until it has cooled down to room temperature. Then transfer the marshmallow mass into a piping bag and pipe the marshmallow mass onto the dehydrated waffle circles. Then place the uncoated product in the fridge for at least half an hour to allow the marshmallow mass to harden.

Coat the marshmallow treats with chocolate:

Spoon the tempered chocolate over your marshmallow treats and wait for the chocolate to set at room temperature before indulging.