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Instructions |
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Prepare cookie sheet with egg indentations in
flour. Soften gelatin in 6 Tbsp water. Set
aside. Bring to boil sugar and water. Remove
from heat and add dissolved gelatin mixture.
Stir to mix. Add vanilla or other flavorings
and/or coloring. Cool for about 10 minutes.
Beat in mixer about 7-8 minutes until it looks
like whipped cream. Work quickly and spoon
marshmallow mixture into indentations in flour.
Let set. Brush off flour and dip in chocolate.
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Indentations in flour - Fill to rim a cookie
sheet with flour. Fluff and smooth with a fork.
Grasp a large egg by each end and gently press
into the flour. Continue to fill the flour-
filled cookie sheet with egg impressions. Make
them at least 1/2-inch apart.
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To dip - Melt dipping chocolate in double
boiler. Shake and tap as much flour as possible
from each marshmallow egg. Gently lather in
lush gooey chocolate. Tap on side of bowl to
coax off excess chocolate. Place gently on wax
paper covered cookie sheet. (I prefer the back
side of an upside down cookie sheet.) Cool
quickly - outside or in the refrigerator or
freezer. Let chocolate set. Enjoy!
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Tip - If you are going to make these eggs more than
4 or 5 days ahead, add 1/8 tsp cream of tartar to
marshmallow mixture. That will stop the sugar from
forming tiny sugar crystals in the marshmallow.
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Originally Submitted
6/23/2015
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