I enjoyed the marshmallows I made a few months ago so much that I wanted to make them in the shape of eggs for Easter. I wasn’t sure how to go about doing this until I stumbled upon Chef Keller’s Bouchon Bakery recipe. This recipe varies from mine due to the use of egg whites. It also brings the sugar mixture to a higher temperature ensuring a firmer shape. I really like using vanilla seeds instead of vanilla extract. You can definitely taste the difference.
Marshmallow Easter Eggs
Adapted from Bouchon Bakery
- 1 packet gelatin powder
- 1/4 cup water
- 1/4 cup + 2 tablespoons egg whites (about 3 eggs, depending on size)
- 1/4 vanilla bean, split lengthwise
- 1 cup + 2 tablespoons sugar
- 1/2 cup water
- 2 1/2 tablespoons light corn syrup
- Decorating sugar
- 8 plastic hollow eggs
- Prepare the plastic eggs by spraying the insides with cooking spray.
- Pour gelatin into a small metal bowl over 1/4 cup cold water. Allow to bloom for 5 minutes.
- Place the metal bowl over a small saucepan of simmering water. Once the gelatin has melted, reduce the heat to keep it warm.
- Place the egg whites in your mixer bowl. Scrape the seeds from inside the vanilla bean and add to the egg whites.
- In a large saucepan, combine the sugar, water and corn syrup over medium high heat. Stir to dissolve the sugar. Bring the mixture to a simmer.
- Using your whisk attachment, whip the eggs at medium high speed until medium peaks form.
- When the sugar mixture has reached 250 degrees Fahrenheit (265 degrees if you are at sea level), remove the saucepan from the stove. Slowly pour it into the mixer bowl. Pour in the melted gelatin.
- Whisk the mixture for about 5 minutes until it is thick, glossy and not too hot. Attach a 1/2 inch tip and fill your pastry bag with the mixture.
- Pipe the marshmallow into each half of the eggs, filling only to the top. Combine the halves and place in an egg carton to set overnight.
- Once the eggs have set, roll them in colored decorating sugar.