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March 15, 2016
You’ll find making Marshmallow Easter Eggs easier than you imagine. Whip the egg whites, add gelatine and lemon, then pipe the marshmallow batter into any egg shaped cup. Overnight on the counter and they become fluffy soft and zesty – reminiscent of lemon meringue pie. Roll them in crunchy sugar crystals, and watch them sparkle on your holiday table. Decorative and playful, kids feel the excitement. Try them today and leave me your comments below.
This recipe is adapted slightly from Bouchon Bakery by Thomas Keller and Sebastien Rouxel (Artisan Books). Copyright 2012.
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NOTE ON PLASTIC EASTER EGGS
Plastic Easter eggs come in all sizes. Flimsy plastic eggs flex a lot. If you buy large plastic eggs, this recipe will fill 12 eggs. If your eggs are smaller, you’ll need 24-28 two-piece eggs. TIMING NOTE: It’s best to let the marshmallows sit overnight at room temperature. Resist the urge to refrigerate them. Refrigerating them won’t help to set them faster, and will change the tender quality of marshmallows. NOTE: You’ll notice that the marshmallow sets very quickly. This is good. You’ve made them properly. If after 30 minutes or so the meringue that has oozed out of the egg is still soft and gooey, they probably won’t set firmly. NOTE: It is important not to overheat the gelatin and evaporate the moisture. You’ll want the melted gelatin to be very liquid when you add it to the meringue.