To me, Easter is one of those holidays purely for kids. When I was a kid, I loved it. We would have Easter egg hunts in our back yard with little brightly painted baskets. Other kids that I don't think I even knew would come over and join the hunt. There are photos of me as a kid wearing a little polka dot dress and my face painted like a bunny, it was adorable.
But, seeing as my family is not religious, once my brother and I got older, we just stopped celebrating Easter. We would still get a little bit of chocolate on Easter, but that was it really. No more hunts. That's okay, I'm a 21 year old adult now who has bills to pay and things to do and people to see. But I still like getting a little craftsy around the fun kid holidays like Easter.
I will also admit that I am not a fan of marshmallow outside of hot chocolate or s'mores. These are different, though. Have you ever used raspberry powder? It's a bit of a tough thing to find, but some speciality cooking/baking stores might have it. If you live in the States, you can order it online from lots of different places.
That stuff is strong, man. It gives such an intense raspberry flavour without adding any liquid and without the hassle of pureeing and straining raspberries. There's no need to worry about what's in it - it's just raspberries. Straight up raspberries, freeze dried, and then ground into a powder. I've also seen other berry powders, as well as pineapple and green apple powder! What a time to be alive.
That means you can add it to a regular marshmallow mixture without worrying about the texture or setting properties. No worries! And the flavour! None of that fake candy raspberry taste, this is as pure as you can get.
If you want to make a variety of these eggs, the recipe can be modified to make lemon or vanilla marshmallow eggs! You could make all three flavours and have a beautiful assortment of flavours and colours of little marshmallow eggs.
Raspberry Marshmallow Eggs
Recipe from Bouchon Bakery
9.6 g silver leaf gelatin
87 g egg white
225 g granulated sugar
112 g water
50 g light corn syrup
12 g raspberry powder
red food colouring (optional)
Sanding sugar for finishing
Omit the raspberry powder and instead use the zest of 2 lemons
Omit the raspberry powder and instead use the seeds from half a vanilla bean
First of all, you will need plastic two-piece eggs in whatever size you wish to use. With the size that I used, I managed to get 36 marshmallow eggs out of this recipe. Buy more eggs than you need, just in case.
To start, soften the gelatin leaf in ice water.
If the plastic eggs are new, open them, wash them, and dry them thoroughly. Spray the inside of both halves with non stick spray and set them in an egg carton.
Remove the gelatin from the water and squeeze out excess water. Place the gelatin in a small metal bowl set over a pot of simmering water and melt it (do not let it simmer), then reduce the heat and keep it warm.
Meanwhile, place the egg whites in the bowl of a stand mixer fitted with the whisk attachment.
Combine the granulated sugar, corn syrup, and water in a large saucepan and bring to a simmer over medium-high heat, stirring to dissolve the sugar, then simmer for about 5 minutes, until the syrup reaches 121.1 C/ 250 F.
Letting the syrup continue to cook, turn the mixer to medium speed. The goal is to have the egg whites at medium peaks when the syrup reaches 138-140 C/ 281-284 F. Should the hits reach stiff peaks before the syrup reaches the proper temperature, reduce the mixer speed to the lowest setting.
When the syrup reaches 138-140 C/ 281-284 F, remove it from the heat. Turn the mixer to medium speed and slowly add the syrup to the egg whites, pouring it between the side of the bowl and the whisk. Pour in the gelatine, increase the speed to medium-high, and mix for about 5 minutes, until the mixture is thickened, glossy, and warm but not hot.
If using, add a few drops of red food colouring and mix to combine. For the raspberry marshmallows, add the raspberry powder and gently whisk in to combine. For the lemon variation, gently whisk in the lemon zest and yellow food colouring. For the vanilla variation, gently whisk in the seeds of half a vanilla bean.
Fit a pastry bag with a 1/2 inch tip. Fill the pastry bag with the warm marshmallow mixture. Holding the tip close to the bottom of an egg half, slowly pull up as you fill the half completely; try not to leave any air pockets. Fill the other half and fit the top and bottom together - there will be some resistance, but they must be secure to form a perfect egg. Wipe off the excess marshmallow that oozes from the egg with a damp paper towel. Repeat with the remaining eggs. Stand the filled eggs in the egg carton and let them sit at room temperature overnight.
Put the sanding sugar in a small bowl. Remove the eggs from the holds. Toss the eggs in the sugar and then stand them in the egg carton. If they will be served within a few hours, let the eggs stand at room temperature. For longer storage, place the egg carton in a covered container for up to 2 weeks.