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Marshmallow Easter Eggs

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YIELD

26 servings

PREP

20 min

COOK

40 min

READY

60 min

Ingredients

2 2
ENVELOPES ENVELOPES GELATIN, UNFLAVORED
2 3E+1
TABLESPOONS ML WATER
cold
½ 118
CUP ML WATER
boiling
2 473
CUPS ML SUGAR
½ 2.5
TEASPOON ML SALT
½ 2.5
TEASPOON ML VANILLA EXTRACT
1 1
¾ 340.2
POUND G CHOCOLATE
for dipping
1 1
X X ICING *

Directions

Put gelatin in top of double boiler; add cold water.

When gelatin softens, add boiling water and stil well.

Add sugar and salt.

Put over boiling water and stir until sugar dissolves completely.

Pour into large bowl of electric mixer and beat at high speed until misture is thick but not as stiff as beaten egg whites.

Add vanilla.

Meanwhile, spread flour 2” deep in a large pan.

Push an egg (in shell) into the flour at intervals, making hollow spaces in which to mold the marshmallow mixture.

Drop marshmallow mixture into the flour molds.

Sprinkle flour lightly over top and put in cold place until set.

Remove mixture from one mold and you have a half-egg.

Trim the flat side of marshmallow half-egg to make it even.

You can dip it in melted chocolate to cover and decorate with Regal Icing.

Or you can put two halves together to make an egg, as follows: Dip the rounded part of a half-egg in melted chocolate; set aside to cool, flat (uncoated) side down.

Trim flat side of second half- egg (to make it even), lift from mold and completely coat with chocolate.

Quickly press its flat side against the flat side of the cooled half-egg and you have a whole egg.

The chocolate will hold it together.

When chocolate-coated eggs are cool, trim with Regal Icing put through cake decorator tube.

Make ruffles around them to cover seam where the two halves join and to provide decoration.

Write names of children on their eggs with the icing, or decorate with tiny designs pressed through fine tips of a cake decorator tube.

Frosting my be left white or tinted in pastel colors.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 35g (1.2 oz)
Amount per Serving
Calories 145 28% from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 49mg 2%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 3%
Sugars g
Protein 3g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
 
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