Ingredients
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Marshmallows
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1 cup + 1 tbsp (90 g)White or colored Decorating Sugar
Directions
At Easter, the team loves to make marshmallow eggs. When you serve them in all kinds of colors, they’re a joy to behold, especially for kids. We make different flavors and colors, coat them in various decorative sugars, and place them in egg cartons. For vanilla eggs, we use plain sugar, but for the raspberry we use our raspberry sugar and for the lemon, our lemon sugar. When people first open the carton, they think it’s filled with dyed Easter eggs, not marshmallows. Be sure to buy sturdy plastic eggs to use as molds; the cheaper ones are really flimsy. Note that the marshmallows and decorating sugar should rest overnight before coating the eggs.
Steps
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1
Done
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If the plastic eggs are new, open them, wash them, and dry thoroughly. Spray the inside of both halves of each egg with nonstick spray and set them in the egg carton. |
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2
Done
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Fill the pastry bag with the warm marshmallow mixture. Holding the tip close to the bottom of an egg half, slowly pull up as you fill the half completely; try not to leave any air pockets. Fill the other half and fit the top and bottom together—there will be some resistance, but they must be secure to form a perfectly shaped egg. Wipe off the excess marshmallow that oozes from the egg with a damp paper towel. Repeat with the remaining eggs. Stand the filled eggs in the egg carton and let them sit at room temperature overnight. |
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3
Done
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Put the decorating sugar in a small bowl. Remove the eggs from the molds. Toss the eggs in the sugar and then stand them in the egg carton. |
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4
Done
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If they will be served within a few hours, let the eggs sit at room temperature. For longer storage, place the egg carton in a large covered container for up to 2 weeks. |
