Marshmallow Easter Eggs

These are really good! They take some time to make, but they are worth the effort. If you're looking for a low-sugar food for your diet...this is definitely not the one. But, they're a great Easter treat. I found the recipe at this site. Check it out!

Marshmallow Ingredients:
2 Envelopes Unflavored-Gelatin

2 tbsp -Cold Water

1/2 cup -Boiling Water

2 cup Sugar

1/2 tsp Salt

1/2 tsp Vanilla

Flour

3/4 lb Chocolate for dipping

Regal Icing (Royal Icing)

Marshmallow Easter Eggs Preparation: Put gelatin in top of double boiler; add cold water. When gelatin softens, add boiling water and stir well. Add sugar and salt. Put over boiling water and stir until sugar dissolves completely.

Pour into large bowl of electric mixer and beat at high speed until mixture is thick but not as stiff as beaten egg whites. Add vanilla.

Meanwhile, spread flour 2" deep in a large pan. Push an egg (in shell) into the flour at intervals, making hollow spaces in which to mold the marshmallow mixture.

Drop marshmallow mixture into the flour molds. Sprinkle flour lightly over top and put in cold place until set. (If you're thinking, "No way! The marshmallow goo will just stick to the flour and make a mess!" Nope. It's awesome! I had them in the freezer for probably 20 minutes and when I checked them they were stiff and SUPER easy to take out of the flour. I just dusted off the flour and dipped 'em in!) Remove mixture from one mold and you have a half-egg. Trim the flat side of marshmallow half-egg to make it even.

Mix up some melting chocolate to dip the marshmallows in. The best bet is to use baking chocolate or semi-sweet baking chocolate and melt it in a double-boiler. I thought first that chocolate chips would work just fine and be cheaper? Nope. Not for me anyways, any suggestions? This is what my first batch o' chocolate looked like. Not so pretty...

There, that's better!

You can dip it in melted chocolate to cover and decorate with Regal Icing.

Or you can put two halves together to make an egg, as follows: Dip the rounded part of a half-egg in melted chocolate; set aside to cool, flat (uncoated) side down. Trim flat side of second half-egg (to make it even), lift from mold and completely coat with chocolate. Quickly press its flat side against the flat side of the cooled half-egg and you have a whole egg. The chocolate will hold it together.
When chocolate-coated eggs are cool, trim with Regal Icing put through cake decorator tube. Make ruffles around them to cover seam where the two halves join and to provide decoration. Write names of children on their eggs with the icing, or decorate with tiny designs pressed through fine tips of a cake decorator tube. Makes 13 eggs (or 26 half-eggs).