Marshmallow Easter Eggs
Homemade marshmallow Easter eggs dipped in chocolate and decorated with royal icing. Fluffy gelatin marshmallow molded in flour, then assembled into whole eggs with a chocolate seal.
YIELD
26 servingsPREP
20 minCOOK
40 minREADY
60 minThese homemade Easter marshmallow eggs are a candy-making project worth the effort. You make real marshmallow from gelatin, sugar, and water, mold it into egg shapes using flour impressions, dip in chocolate, and decorate with piped icing. The result is something store-bought eggs can’t touch.
The flour-mold technique is brilliantly simple. Press a real egg into a deep pan of flour to create hollows, then drop the whipped marshmallow mixture into those molds. The flour absorbs moisture from the surface and helps the marshmallow set into clean half-egg shapes.
Two halves join together with melted chocolate acting as the glue. Dip one half completely, press the flat sides together, and the chocolate seals the seam. Royal icing piped over the top covers the joint and turns each egg into a personalized gift.
Pro Tips
- Beat the gelatin mixture at high speed until thick and white, but stop before it gets as stiff as egg whites. Over-beating makes it hard to drop into the molds cleanly.
- Use a deep pan of flour so the egg impressions hold their shape. Shallow flour shifts and the molds collapse.
- Trim the flat side of each marshmallow half with a sharp knife so they sit flush together. Uneven halves make lumpy eggs.
- Work with tempered chocolate for a glossy, snap-when-you-bite finish.
Variations
- Tint the marshmallow with food coloring before molding for pastel pink, yellow, or green eggs.
- Add coconut extract instead of vanilla for a coconut cream egg flavor.
- Write children’s names on the finished eggs with colored royal icing for personalized Easter basket gifts.
Ingredients
Directions
Put gelatin in top of double boiler; add cold water.
When gelatin softens, add boiling water and stil well.
Add sugar and salt.
Put over boiling water and stir until sugar dissolves completely.
Pour into large bowl of electric mixer and beat at high speed until misture is thick but not as stiff as beaten egg whites.
Add vanilla.
Meanwhile, spread flour 2” deep in a large pan.
Push an egg (in shell) into the flour at intervals, making hollow spaces in which to mold the marshmallow mixture.
Drop marshmallow mixture into the flour molds.
Sprinkle flour lightly over top and put in cold place until set.
Remove mixture from one mold and you have a half-egg.
Trim the flat side of marshmallow half-egg to make it even.
You can dip it in melted chocolate to cover and decorate with Regal Icing.
Or you can put two halves together to make an egg, as follows: Dip the rounded part of a half-egg in melted chocolate; set aside to cool, flat (uncoated) side down.
Trim flat side of second half- egg (to make it even), lift from mold and completely coat with chocolate.
Quickly press its flat side against the flat side of the cooled half-egg and you have a whole egg.
The chocolate will hold it together.
When chocolate-coated eggs are cool, trim with Regal Icing put through cake decorator tube.
Make ruffles around them to cover seam where the two halves join and to provide decoration.
Write names of children on their eggs with the icing, or decorate with tiny designs pressed through fine tips of a cake decorator tube.
Frosting my be left white or tinted in pastel colors.
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