Homemade Marshmallow Easter Eggs are not only fun to make, and a great activity to do with the kids over the Easter holidays, they are also a handy option to have for those with food intolerances.
While we dipped ours in chocolate, you can easily make yours dairy free. Jazz up the marshmallow by decorating with royal icing or dip the eggs in ‘candy melts’ for a dairy-free, non-chocolate option that still ticks all the boxes.
Get experimental by colouring your marshmallow and flavouring according to taste.
Any excess marshmallow can be poured into a wet pan, left to set, then cut into shapes with wet cookie cutters.
Ingredients
Method
1.Combine gelatine, sugar and water in a saucepan and bring to the boil, stirring until dissolved. Boil mixture for 8 minutes then cool.
2.While the mixture is cooling, fill a shallow pan with cornflour to a depth of 2-3cm. Use a clean, dry egg to make impressions in the flour, pressing the egg down firmly then removing.
3.When the sugar syrup has cooled, pour it into a bowl, then add the icing sugar and vanilla. Using an electric mixer, beat until thick and white.
4.With a wet spoon, scoop spoonfuls of the marshmallow mixture into impressions in the flour. Leave for 2 hours until dry and firm.
5.Dust off any flour, then dip eggs in melted dark chocolate to coat, tap off excess and place on a foil-lined tray to set. Drizzle with white chocolate.
You can use plain flour for the moulds; it shapes well but leaves a slight discolouration on the eggs. Cornflour brushes off easily but is more fragile to mould with.
