Ingredients
1kg icing sugar
for moulding, not for consumption
250g pink and white marshmallows
Writing icings
for decorating
Assorted sprinkles
for decorating
Equipment
- 1 Container
- 1 Large bowl
- 1 Saucepan
- 1 Baking paper
Instructions
- Pour the icing sugar into a container so it is at least 4cm deep.
- Press a clean egg halfway into the icing sugar to make the moulds. The icing sugar does stick a bit to the egg, so you might have to dust it down as you go.
- Place marshmallows in a large bowl over a simmering saucepan of water, stir occasionally, until melted and smooth.
- Spoon the marshmallow goo into the moulds.
- Refrigerate for a couple of hours until set.
- Dust the bottoms of the marshmallow eggs with icing sugar as you are getting them out and place on a piece of baking paper to decorate.
- Gather up the children and let them decorate the eggs with the writing icings and sprinkles.
Notes
Tip
The marshmallow stays nice and soft even after it has been melted and reset.
Tip
Leftover icing sugar can be reused.
