Thanks to a couple of hacks and clever microwave use, this mouthwatering Easter egg recipe is not only much easier than you might think, but is also a fun task for kids. When it comes to pressing the marshmallow shapes out, just be sure to push down firmly and wiggle the cutter about a bit - this will help you to remove the eggs more easily. It’s also a good idea to dip the cutter in water in-between removing each shape, as this will prevent the marshmallow mixture from sticking to the mold.
960 g marshmallows
1 Tbsp. margarine
1 cup icing sugar
1 cup corn flour
360 g milk chocolate
- Melt the marshmallows for 40 - 60 seconds in the microwave until melted completely. It may not look like it has melted but once you stir, it will melt completely.
- Grease a baking dish and along the sides with the margarine and dust it by sifting half the icing sugar and half the cornflour through a sieve and shaking to coat the entire dish.
- Pour the melted marshmallow mixture into the prepared dish and allow to set for 30-40 minutes or until stiff enough to shape.
- Break the chocolate into a bowl and microwave in 30 second bursts for about 2 minutes or until the chocolate is completely melted.
- Dip the cookie cutter into a bowl of water and begin pressing out the marshmallow. Continue pressing out the egg shapes, if it gets sticky just dip it back into the water.
- Once all the marshmallows have been cut out, dust them in the corn flour and icing sugar before coating them in the melted chocolate.
- Allow to set on a cooling rack until the chocolate has hardened. You can put them into the fridge if you want it to set quicker.
- Once set, enjoy.