Everything is better with Sprinkles
I had never considered making my own marshmallow eggs - it's something you always buy, right? The first time I learnt how to make these was at chefs school and it rocked my world... they're so easy and so much fun.
Try making your own sprinkles - Take one cup of sifted icing sugar and one egg white and whisk until thick. Divide the mixture into 2 bowls and mix in the colours of your choice. Place in piping bags fitted with a small nozzle and pipe lines onto a silpat or secured (so it doesn't move around as you pipe) baking paper. Dry overnight and simply break up to use.
Marshmallow Easter Eggs
2x 10g sachets gelatine
1 1/4 cup water, divided
2 cups sugar
1 cup corn syrup or glucose
1 tablespoons vanilla extract
Icing sugar for dusting
Food colouring of choice
In the bowl of a standing mixer, sprinkle the gelatine over 3/4 cup cold water. Let it sit.
In a small sized pot, combine the sugar, corn syrup (I used glucose) and remaining 1/2 cup of water. Bring to a boil over a medium heat. Cook until the mixture reaches 115’c.
While the sugar cooks, fill a deep-edged dish with flour and make egg shape indentations using an egg.
Get 2 bowls and your food colouring ready.
Once your sugar has reached the correct temperature, turn your mixer to low and carefully pour the hot sugar mixture into the gelatine mix. Turn the speed up to high and whip for 5 to 7 minutes. Add vanilla and mix till combined. The mixture needs to still be a little runny to mix in your colour so don’t whip too much.
Once you have whipped the mixture til thick but still fluid, quickly divide the marshmallow into the bowls and colour each one with the different food colours. Work quickly as the mixture will set fast.
Spoon the mixture into a two-tone piping bag and pipe into egg indentations. Allow to set in the refrigerator for 2-3hrs. To serve drizzle over melted white chocolate and sprinkles.