Fluffy Marshmallow Eggs (Print Version)
# Ingredients:
→ Marshmallows
01 -
¼ teaspoon salt
02 -
½ cup cold water
03 -
½ cup water
04 -
3 envelopes unflavored gelatin
05 -
1 tablespoon pure vanilla extract
06 -
1 cup light corn syrup
07 -
1 ½ cups (318 g) granulated sugar
→ Other
08 -
2 cups (340 g) of chopped chocolate or quality chocolate chips for dipping
09 -
Sprinkles or colored chocolate wafers for drizzling (optional)
10 -
Plenty of all-purpose flour for shaping molds
# Instructions:
01 -
Grab two large, rimmed pans (11x17-inch) and sprinkle a good amount of flour into them. Spread it out to form an even layer. Use a plastic Easter egg or similar object to press into the flour and create egg shapes. Space them about 1–2 inches apart. If needed, reshape any edges by gently pressing again. With a 2-inch plastic egg, you'll get roughly 18 molds per sheet. Set aside carefully.
02 -
Pour cold water into the bowl of a stand mixer (with the whisk attached). Sprinkle gelatin on top and let it sit for a bit to soften.
03 -
In a medium pot, combine sugar, corn syrup, salt, and water. Heat over medium-low and stir until the sugar dissolves. Attach a candy thermometer to the side, turn the heat to medium, and let it boil. Cook without stirring until the thermometer hits 240°F.
04 -
Set the mixer to low speed, then slowly pour the hot syrup into the gelatin mixture. Once everything's in, increase the speed to medium-high and let it whip for 10–13 minutes. It'll cool, puff up, and thicken to a soft consistency. Add vanilla extract at the end.
05 -
Spray two spoons with nonstick oil. Scoop the marshmallow mixture into the flour molds, filling each indentation. Leave them to sit for about 10–15 minutes.
06 -
Once they're a bit set, carefully lift each marshmallow and flip it so the sticky side is touching the flour. Let them rest gently, no pressing or squishing into the flour.
07 -
Allow the marshmallows to sit for at least 1–2 hours (or overnight if covered loosely with plastic wrap).
08 -
Rub each marshmallow egg between your hands to dust off extra flour. A light flour coating is fine since it will be covered in chocolate later. The unused flour can go back into your container.
09 -
Heat the chocolate over very low heat or in the microwave at 50% power in short 1-minute bursts, stirring until smooth. To avoid streaks in the finished chocolate, mix in some finely chopped chocolate to bring the temperature down a bit.
10 -
Drop one marshmallow egg into the melted chocolate at a time. Use a fork to fully coat it, then tap the fork on the bowl's edge to remove extra chocolate. Gently slide the coated marshmallow onto a baking sheet lined with parchment or wax paper, using a butter knife if needed.
11 -
If you'd like, sprinkle some decorations over the eggs while the chocolate is still wet. Place them in the fridge to set the chocolate. Drizzle with more melted chocolate or colored wafers once set.
12 -
Keep them in the fridge for up to seven days.
# Notes:
01 -
That light coating of flour won't be noticeable once the eggs are dipped in chocolate.
02 -
To try something different, you might replace the flour with powdered sugar or cornstarch, though this hasn't been tested.
03 -
You can reuse the remaining flour by pouring it back into its original container.
04 -
A strong electric hand mixer can work if you don't own a stand mixer, but it'll need to run continuously for at least 10 minutes.