Description
Sweet chocolate-coated marshmallow Easter eggs bring nostalgic childhood memories to life with creamy homemade goodness. Delightful confections promise pure indulgence for holiday celebrations, inviting you to savor each magical bite.
Ingredients
Scale
Main Ingredients:
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 2 large egg whites
- 1/2 teaspoon vanilla extract
Binding and Texture Ingredients:
- 1/4 teaspoon cream of tartar
- 1/8 teaspoon salt
Coating and Decoration:
- 12 ounces (340 grams) semisweet chocolate
- 1/4 cup powdered sugar (for dusting)
Instructions
- Activate gelatin by sprinkling over water and allow to bloom for 5 minutes at room temperature.
- Combine corn syrup, sugar, and salt in a saucepan. Heat over medium heat until sugar completely dissolves, then increase to boil.
- Remove saucepan from heat and incorporate gelatin mixture, stirring until fully integrated. Mix in vanilla extract.
- Allow marshmallow mixture to cool to room temperature, approximately 15-20 minutes.
- Use a hand mixer or stand mixer to whip the marshmallow base on high speed for 10-12 minutes until achieving a light, fluffy consistency.
- Transfer marshmallow mixture into a piping bag or zip-top bag with a trimmed corner.
- Carefully pipe or shape mixture into oval egg forms directly onto a clean surface or into prepared molds.
- Refrigerate marshmallow eggs for 1 hour to stabilize their shape.
- Create chocolate coating by melting chocolate and vegetable oil together using a double boiler or microwave, stirring until smooth and glossy.
- Carefully dip each marshmallow egg into melted chocolate using a fork, allowing excess to drip off.
- Place chocolate-coated eggs on a parchment-lined tray.
- Chill coated eggs in refrigerator for 1 hour or until chocolate sets completely.
Notes
- Gelatin Bloom Hack: Sprinkle gelatin over cold water precisely to prevent clumping and ensure smooth marshmallow texture.
- Temperature Control: Cool marshmallow mixture completely before whipping to achieve maximum volume and fluffy consistency.
- Molding Technique: Use silicone egg-shaped molds for uniform shape or create handmade ovals with slightly dampened hands to prevent sticking.
- Chocolate Coating Pro: Add a small amount of coconut oil for glossier finish and smoother chocolate coverage compared to vegetable oil.
- Dietary Adaptation: Substitute corn syrup with honey for natural sweetness or use plant-based gelatin for vegetarian version.
- Storage Wisdom: Keep marshmallow eggs refrigerated in airtight container for up to 5 days to maintain freshness and prevent melting.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Desserts, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 16
- Calories: 145
- Sugar: 17.6 g
- Sodium: 25 mg
- Fat: 6.8 g
- Saturated Fat: 4.0 g
- Unsaturated Fat: 2.7 g
- Trans Fat: 0 g
- Carbohydrates: 20.8 g
- Fiber: 1.1 g
- Protein: 1.4 g
- Cholesterol: 0 mg