Marshmallow Easter Eggs

These Easter Eggs are fabulous, the texture of the marshmallow is soft and luscious and they are truly easy to make.
In our house they are more popular than store bought eggs.
You can make them as halves and then seal them together with melted chocolate once set but we are happy with them as is.

You will also need around 8 cups of flour to create the bed for the moulds and 1 egg to   make the indents in the flour.  The flour is not wasted, you just return it to the container afterwards.

Ingredients

  • 1/4 cup water
  • 1 1/2 tablespoons powdered gelatine
  • 1 cup sugar
  • 1/3 cup glucose syrup (available in supermarkets, you can use golden syrup but marshmallow will be a light colour instead of white) )
  • 2 tablespoons water
  • pinch of salt
  • 1 teaspoon vanilla extract
  • 300g dark or milk chocolate, roughly chopped (I use Whittakers)

Method

 

Spread the flour evenly into a large baking dish (or similar container).
Press a clean egg into the flour, making 20 egg shapes.
Place the water in a mixing bowl and sprinkle over the gelatine.
Leave for 10 minutes to swell.
Mix the sugar, glucose syrup and second measure of water in a saucepan.
Stir gently over a medium heat until the sugar has dissolved and then bring to a boil.
Boil for one minute.
Add the salt and vanilla to the gelatine mixture and start beating with an electric mixer on a medium speed. Pour the hot syrup slowly into the beating mixture.
Beat on high speed for 5 minutes until the mixture is very thick.
Working quickly, place spoonfuls of the mixture into the egg-shaped moulds using a wet finger to release the marshmallow from the spoon.  I like to round them off but you can level them to make a half egg shape and then sandwich them together with a little melted chocolate once set.
Leave to set for 1 hour.

Gently melt the chocolate in a bowl over a saucepan of simmering water or in the microwave on medium setting until melted.
Brush any excess flour off the marshmallows with a pastry brush and then dip in the chocolate until well covered.  You can transfer the eggs from spoon to spoon in the chocolate to ensure they are evenly coated.
Gently place on a baking paper lined tray and allow to set.

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12 thoughts on “Marshmallow Easter Eggs

  1. Hi Helen
    I also add yolks by setting aside about 2T of mixture, add drops of yellow colouring, mix well then spoon 1/2 -1 tsp of yellow in the middle. (Make a hollow in the middle, at the time of spooning egg – use the back of the spoon).

    Shirley

  2. I only have gelatine sheets – how do I convert powdered gelatine required in recipe to sheets( I have mckenzies gelatine leaves)

    • Hi Steph, do you know the size of your sheets? They can be easily converted but as sheets are not all the same then it is working out the size and then going from there. 1 tablespoon powdered is often 3 sheets but once again it depends on the weight of your sheets.

  3. With flour being so incredibly difficult to find, I think it’s really ridiculous to be posting a method which suggests that you waste 8 cups of flour simply to throw it in the bin afterwards. Sorry Foodlovers, but you can do better than this!