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Whittaker's Homemade Marshmallow Easter Eggs

Whittaker's Homemade Marshmallow Easter Eggs

 

 

INGREDIENTS

Ingredients:

For Moulding:

Lots of flour (can be repurposed)
1 real egg

Marshmallow
1/4 cup warm water
7g powdered gelatin
200g Castor Sugar
1/3 cup extra water
1 tsp vanilla extract

Chocolate Coating: 

200g Whittaker's 72% Dark Ghana Chocolate
25g Coconut Oil
50g Whittakers Ghana Chocolate (for sticking egg halves together)

Equipment

Electric beater
Thermometer (recommended)
Pastry brush

INSTRUCTIONS

Method:

Before starting: Roughly spread flour in a baking dish about 2-3cm deep.  Using the egg push down into the flour about halfway to make 12 egg-shaped indents, spacing them about 1cm apart. (Each of these forms one half of an egg which will later be joined.)

  1. Place ¼ cup water in a small bowl and sprinkle the gelatine over, set aside to swell.
  2. Place the sugar and ⅓ cup water in a small saucepan and stir over a low heat until the sugar has dissolved.
  3. Add the gelatine mix and stir until dissolved.
  4. Bring to the boil and boil steadily for 10 minutes at 1100 Ensure that the mix doesn’t cook at a too high temperature or it will caramelise and burn.
  5. Remove from the heat and cool for 5 minutes before adding the vanilla.
  6. Pour the marshmallow into a heatproof bowl and beat with an electric beater on high speed for 2-3 minutes, until thick and creamy in texture (No longer or it is at risk of going hard and being unpourable.)
  7. Transfer mixture to pourable jug and slowly pour the marshmallow into flour moulds. Allow to set at room temp (allow anywhere between 1-3 hours.)
  8. Line a flat tray with baking paper.
  9. Once marshmallow is set, temper the chocolate (slightly more time consuming, but will be worth it to ensure a glossy chocolate coating – there are good tutorials online if you are unsure how.) Add 20g of coconut oil to the chocolate after melting, this will thin the chocolate consistency and make it easier to coat the marshmallows.
  10. Gently remove the marshmallow from the flour, brushing off any excess flour with a pastry brush, dip into the melted chocolate until they are evenly coated and shake off excess chocolate before placing on prepared tray to set.
  11. Allow the separate halves to set before melting a 50g of additional Whittaker’s chocolate to stick them together (don’t worry about tempering at this step, but if using the microwave, be sure to melt slowly in short increments to avoid burning.)

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Serving Wellingtonians since 1918

 

Moore Wilson’s began life in Wellington as a general wholesale merchant. From the day the doors opened, it’s been a family business, managed day-to-day by the Moore family. You will find the family has a very hands-on approach, and this is reflected in the friendly personality and character of the stores.

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Whittaker's Homemade Marshmallow Easter Eggs

Whittaker's Homemade Marshmallow Easter Eggs

INGREDIENTS

Ingredients:

For Moulding:

Lots of flour (can be repurposed)
1 real egg

Marshmallow
1/4 cup warm water
7g powdered gelatin
200g Castor Sugar
1/3 cup extra water
1 tsp vanilla extract

Chocolate Coating: 

200g Whittaker's 72% Dark Ghana Chocolate
25g Coconut Oil
50g Whittakers Ghana Chocolate (for sticking egg halves together)

Equipment

Electric beater
Thermometer (recommended)
Pastry brush

INSTRUCTIONS

Method:

Before starting: Roughly spread flour in a baking dish about 2-3cm deep.  Using the egg push down into the flour about halfway to make 12 egg-shaped indents, spacing them about 1cm apart. (Each of these forms one half of an egg which will later be joined.)

  1. Place ¼ cup water in a small bowl and sprinkle the gelatine over, set aside to swell.
  2. Place the sugar and ⅓ cup water in a small saucepan and stir over a low heat until the sugar has dissolved.
  3. Add the gelatine mix and stir until dissolved.
  4. Bring to the boil and boil steadily for 10 minutes at 1100 Ensure that the mix doesn’t cook at a too high temperature or it will caramelise and burn.
  5. Remove from the heat and cool for 5 minutes before adding the vanilla.
  6. Pour the marshmallow into a heatproof bowl and beat with an electric beater on high speed for 2-3 minutes, until thick and creamy in texture (No longer or it is at risk of going hard and being unpourable.)
  7. Transfer mixture to pourable jug and slowly pour the marshmallow into flour moulds. Allow to set at room temp (allow anywhere between 1-3 hours.)
  8. Line a flat tray with baking paper.
  9. Once marshmallow is set, temper the chocolate (slightly more time consuming, but will be worth it to ensure a glossy chocolate coating – there are good tutorials online if you are unsure how.) Add 20g of coconut oil to the chocolate after melting, this will thin the chocolate consistency and make it easier to coat the marshmallows.
  10. Gently remove the marshmallow from the flour, brushing off any excess flour with a pastry brush, dip into the melted chocolate until they are evenly coated and shake off excess chocolate before placing on prepared tray to set.
  11. Allow the separate halves to set before melting a 50g of additional Whittaker’s chocolate to stick them together (don’t worry about tempering at this step, but if using the microwave, be sure to melt slowly in short increments to avoid burning.)