Colorful Marshmallow Easter Eggs
These delightful pastel-hued marshmallow eggs are perfect for Easter celebrations and fun family activities, customizable with colors and flavors.
Ingredients
Marshmallow Base
- ¼ cup water
- 1 cup granulated sugar
- ¼ cup light corn syrup
- 2 large egg whites can substitute with aquafaba for a vegan option
- 1 teaspoon vanilla extract
- Food coloring (pastel colors) Use for coloring the marshmallows
For Dusting and Dipping
- Powdered sugar For dusting to prevent sticking
- Chocolate (for dipping, optional) Choose milk, dark, or white chocolate
Instructions
Preparation
- Gather all ingredients and tools including a saucepan, mixing bowls, whisk, and spatula.
- Measure out the water, sugar, corn syrup, egg whites, vanilla extract, food coloring, and powdered sugar.
Cooking
- In a medium-sized saucepan, combine water, granulated sugar, and corn syrup. Heat over medium heat until boiling.
- Continue cooking until the mixture reaches the soft-ball stage (240°F or 115°C).
- While the syrup is cooking, whisk the egg whites in a separate bowl until they form soft peaks.
- Once the syrup is ready, pour it gradually into the whipped egg whites while beating continuously.
- Gently fold in the vanilla extract once mixture is thick and glossy.
Shaping and Color
- Divide the marshmallow mixture into bowls and add food coloring to create different pastel shades.
- Scoop portions and shape them into egg forms, then dust with powdered sugar to prevent sticking.
- Optionally, dip shaped eggs into melted chocolate and let set on parchment paper.
Cooling
- Allow the marshmallow eggs to cool completely before serving or decorating.
Notes
Best served fresh. Store in an airtight container with parchment paper to keep them soft. Can freeze for longer storage.