homemade marshmallow eggs

  I make marshmallows so often I might have to rename this blog. I’ve made honey based marshmallows, gingerbread men marshmallows, giant vanilla bean marshmallows to go in hot white chocolate….And here’s the thing: I don’t really like to eat them.  Ella will eat as many at a time as I let her (and that she thinks she can get away with.  She’s still young enough not to realize that the lid to the glass cookie jar is LOUD.  I told her I have super powered hearing).  But I rarely eat more than one myself.

  But I love to make them.  They are almost like magic the way they turn into soft, spongy confections of any shape and color you want. And once you make them once, and realize how crazy easy it is, it’s hard to stop.  Plus, they fall into the category of things that seem impressive to other people when you tell them you made them, which I love.  I admit it.

  So marshmallow eggs just had to happen.  Especially this year, when we all need an extra dose of spring and color wherever we can find it.  These marshmallows are exceptionally cute.  Roll them in sparkling sugar, and nestle them in Easter grass. Display them in those cute little stoneware egg crates that you didn’t realize you really needed until Anthro showed you.  Or empty all your real eggs into a bowl and hijack their carton.  Just don’t keep the marshmallow ones in the fridge.

ingredients:

inspired by Thomas Keller

makes about 1 dozen eggs

• 1 tbl. & 1/4 tsp. plain gelatin
• 1 c. sugar
• 1/4 c. light corn syrup
• 1/2 c. water, divided
• 1/8 tsp. salt
• 1 large egg white
• 1 tsp. vanilla extract
• food coloring
• plastic Easter eggs, washed

  Lightly spray insides of plastic eggs with non stick cooking spray.  Set aside.  Sprinkle gelatin into a bowl filled with 1/4 c. cold water to bloom.  Set aside.

Combine sugar, corn syrup, remaining 1/4 c. water, vanilla extract and salt into a saucepan.  Stir to combine.  Attach a candy thermometer to the side of the pan.  Heat mixture over medium heat until it reaches 240°.  Remove from heat and stir in gelatin.  Set aside.

Put egg white into the bowl of an electric mixer fitted with the whisk attachment.  Beat egg white on high speed until stiff peaks form.  Slowly add gelatin mixture and a few drops of food coloring. Continue beating on high speed until mixtures doubles in size and looks thick, about 10 minutes.

  Scoop marshmallow into each half of the plastic egg, being careful not to have any air pockets.  Close egg and place upright in an egg container to set, at least 6 hours to overnight.

  When eggs are ready, carefully remove them from the plastic egg.  Blot them with a paper towel if necessary to wipe up cooking spray.  Roll in sparkling sugar, sprinkles or  nonpareils.