Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Homemade Marshmallow Eggs: A Delightful Easter Treat

Fluffy, handcrafted marshmallow eggs coated in rich dark chocolate make for a delightful Easter treat. These impressive homemade confections are perfect for gift baskets or a special holiday dessert.

 

Ingredients

Scale

For the Marshmallows

  • 32–64 ounces (1 or 2 bags) of Confectioners Sugar
  • ½ cup (118g) cold water
  • 3 packages (21.6g) unflavored gelatin
  • 1 ½ cups (337g) Granulated Sugar
  • 1 cup (310g) Light Corn Syrup
  • ½ cup (118g) water

For Coating and Decoration

  • 12 ounces Premium 70% Dark Chocolate
  • 1 whole egg (for creating the molds)
  • Colorful candy melts or sprinkles for decoration

Instructions

  1. Create Sugar Molds: Prepare baking sheets with confectioners sugar. Use a whole egg to press indentations into the confectioners sugar, creating egg-shaped molds. Make sure the indentations are deep enough to hold the marshmallow mixture. Set aside.
  2. Bloom the Gelatin: Add ½ cup cold water and gelatin to the bowl of a stand mixer fitted with the whisk attachment. Allow it to sit for 5-10 minutes until the gelatin blooms and looks spongy.
  3. Prepare Sugar Syrup: In a medium saucepan over medium heat, combine granulated sugar, corn syrup, and 1/2 cup water. Stir until sugar completely dissolves, then remove your spoon and stop stirring. Attach a candy thermometer and allow the mixture to heat to exactly 240°F (soft-ball stage).
  4. Combine Mixtures: Carefully remove the sugar mixture from heat and slowly pour it into the bowl of the stand mixer containing the bloomed gelatin. Be cautious as the syrup is extremely hot.
  5. Whip to Perfection: Start the mixer on low speed to combine ingredients, then increase to high speed. Whisk for approximately 10 minutes until the mixture becomes white, fluffy, and very shiny. The marshmallow should form stiff, glossy peaks.
  6. Fill Molds: Working quickly, transfer the marshmallow mixture into pastry bags. Pipe the marshmallow into the prepared egg molds in the confectioners sugar, filling each indentation completely.
  7. Set Marshmallows: Allow the marshmallows to set undisturbed for 1-2 hours until they are firm to the touch and hold their shape.
  8. Prepare Chocolate Coating: Finely chop the dark chocolate and place in a microwave-safe bowl. Heat for 1 minute, then stir thoroughly. Continue heating in 15-second increments, stirring between each, until completely melted and smooth.
  9. Dip Marshmallows: Carefully pick up each marshmallow egg and gently dust off excess confectioners sugar. Drop into the melted chocolate and coat completely. Lift out with a fork, allowing excess chocolate to drip off, then place on a parchment-lined baking sheet. Repeat with all marshmallow eggs.
  10. Add Decorations: If using sprinkles, add them while the chocolate is still wet. Otherwise, allow the chocolate to set completely before adding additional decorations.
  11. Apply Finishing Touches: Once the chocolate has hardened, heat colored candy melts according to package instructions and transfer to piping bags. Pipe decorative patterns onto the hardened chocolate-covered marshmallow eggs.
  12. Store Properly: Marshmallow eggs will remain fresh at room temperature for 24 hours or in the refrigerator for up to a week in an airtight container.

Notes

  • For best results, work in a kitchen with low humidity to prevent the marshmallows from becoming sticky.
  • The eggs can be made in various sizes by using different sized eggs for the molds.
  • Try adding a few drops of extract (vanilla, almond, or mint) to the marshmallow mixture for flavored eggs.
  • Use white chocolate or milk chocolate as alternatives to dark chocolate for coating.
  • For a festive twist, add a drop of food coloring to the marshmallow mixture before piping.
  • Author: bestfeed