Homemade Marshmallow Easter Eggs
Can you believe Easter is around the corner? Where on earth is 2015 racing off to? It feels like a million years ago since I made my own Creme Eggs and yet it was only 2 years back! Since I’ve tackled most sweet treats it seems like I’d saved the easiest one for last. So, it was really only a matter of time before I made Homemade Marshmallow Easter Eggs, but only after I found one that didn’t use corn syrup or liquid glucose. No more processed sugars over here, thank you very much!
After a few back to back weekends of jammed schedules and road trips for TazzDiscovers I found myself so desperate to bake that I started feeling a little twitchy. You know what I mean?
Since I’d rather make a plan to use up a glut of ingredients than go out and buy something new, I started looking for a way to use up the 12 egg whites I had sitting in the freezer. Since I’ve already done 2 Angel Food Cakes (regular and gluten free) for the blog I started thinking along the lines of marshmallows. Yes, I know there is no marshmallow recipe in existence that uses 12 eggs whites but I was brainstorming, ok? 😉
The added challenge was that I wasn’t going to hunt for liquid glucose again as it was a nuisance and I’m still trying to limit my intake of processed sugars as much as I can. When I found this recipe that didn’t need liquid glucose (or corn syrup) and it didn’t need egg, I thought, “There is no way this is going to work! It’s way too simple!” As one who never backs down from a challenge I decided to give it a try and Oh My Word, it is delicious!!
The most obvious next step was to turn them into chocolate coated marshmallow Easter eggs and my family swears they will never eat the shop bought version again.
Homemade Marshmallow Easter Eggs
500ml white sugar
125ml cold water
30ml gelatin (I used the powder kind that comes in sachets)
10ml vanilla extract
Pinch of salt
4-5 drops of gel colour (optional)
360g milk or dark chocolate, melted (for dipping)
125ml cornflour (Maizena)
125ml icing sugar
Sift together and set aside to prep the pan and to dust the marshmallows.
Heat sugar and 125ml water together on the stove, stirring until the sugar has completely melted. Place gelatin powder into the 120mls water and stir to dissolve before setting aside. Once sugar has dissolved completely, add gelatin and turn down the heat to medium. Allow the mixture to come to a boil while stirring.
Once it has reached boiling point you can turn off the stove after about 3 minutes and pour the mixture into the bowl of a stand mixer to cool slightly. Attach whisk attachment to stand mixer and turn it on its lowest setting. Add salt and vanilla. Turn up the speed on the mixer and beat mixture for 10-15 minutes until white and cloud like.
While you are waiting sift together the marshmallow mix and place about 125ml into the bottom of a large brownie pan (20x30cm). Shake the pan until the marshmallow mix has settled into an even layer.
Once the marshmallow is ready, pour 2/3rds into the brownie pan and set aside. You can now tint the rest of the mixture yellow or whatever colour you’d prefer. Beat again until colour is evenly distributed.
Turn the brownie pan so that you have a long side facing you and the short sides of the pan are to your left and right. Place coloured marshmallow in a line in the middle of the white marshmallow working from left to right. Roll white marshmallow up and over coloured section (like a Swiss Roll) and press down gently until it sticks.
Set aside for about an hour before removing your marshmallow “swiss roll” from the pan and slicing into rounds. Dust cut sides of marshmallow lightly with remaining icing sugar mix and set aside to firm up some more.
Dip slices of marshmallow in melted chocolate and place on a baking paper or silicone lined cookie sheet. Store in airtight containers for up to 2 weeks.
** Of course, you are welcome to tint all the mixture or just leave it white but I was going for the “proper” Easter egg look. You can also just scoop lumps of mixture into the marshmallow mix using oiled tablespoons and then dusting the balls with the rest of the icing sugar. You don’t even have to dip them in chocolate. They are delicious without the chocolate coating too.