Easter Bunny Marshmallows at home

DIY Homemade Easter Bunny Marshmallows Recipe

{DIY Homemade Easter Bunny Marshmallows Recipe}
I do love baking up beautiful delicate cakes and pastries but homemade sweet treats like marshmallows are my new go-to for a fresh take on dessert to present and serve to guests. Not only do they never fail to please the young and old alike, marshmallows are so elegant and unassuming when you make them this way. Definitely not your average campfire variety, these taste so refined, subtly sweet and well, has that ‘everything-is-just-right’ quality about them.

It’s hard to ever go back to buying commercial varieties once you’ve made them yourself!

You’ll love that you can beautifully customise homemade marshmallows for your themed event or party using any cookie cutters you own. I also love to simply slice them into neat squares, then stack them up (brick-style) on a pretty platter. A wonderful accompaniment to chocolates, marshmallows like this make up such a charming, old-fashioned, vintage-inspired sweet platter to please everyone this Easter season.

Happy Easter and holy season! xx

This recipe is adapted from my wonderful Miette recipe book.

marshmallows recipe
store for up to 2 weeks
marshmallows recipe
cookie cutters help personalise your marshmallows for any event!
marshmallows recipe
store for up to 2 weeks

½ C corn starch or corn flour
½ C sifted pure icing sugar
3 TB + 2 tsp gelatine powder
½ C + ⅓ C water
2 C granulated sugar
1/2 C light corn syrup
1 T vanilla extract
3 egg whites (from large eggs)
1 TB vanilla extract
¼ tsp cream of tartar
pinch of salt

Coat a baking tin lightly with some butter. In a small bowl, mix the corn starch with pure icing sugar. Dust the bottom and sides of the baking tin with this powdered mixture. Tap off the excess.
Reserve the bowl for later.

In another small bowl, fill with ⅓ C water. Spoon over the gelatine powder into the water to let it ‘soften’. It will look like a this paste in no time.

Combine egg whites, cream of tar tar and salt in the bowl of your stand mixer fitted with the whisk attachment. (Start preparing the saucepan with the following ingredients. When the temperature of the syrup reaches 230℉, start to whisk the egg whites on low speed).

In a small saucepan, combine granulated sugar, corn syrup and ½ C water. Clip a candy thermometer to the side of the pan. Over medium-low heat, cook to a temperature 230℉. At this stage, start whisking the egg whites.

When the temperature hits 246℉(about 118℃), remove from the heat and mix into the saucepan (of granulated sugar, corn syrup and water) the softened gelatine, then using a hand-held whisker, whisk the gelatine into the mixture till no lumps remain.

With the mixer still on low speed, pour a small amount of syrup in a thin stream. Gradually did this until all the syrup is used up. Whisk until the meringue has cooled to room temperature and stiff peaks form.

Scrape off the meringue into the prepared baking tin and smooth out the top.
Dust the top surface of this with some of the remaining corn starch with pure icing sugar mixture you’ve reserved earlier from dusting the baking tin. Reserve some of this for the marshmallows later. Let the meringue set for 5 to 6 hours.

To cut, invert the set marshmallow onto a slab of cutting board already dusted with more of the remaining corn starch with pure icing sugar mixture. Using a slightly oiled knife, cut the marshmallows using cookie cutters to make bunnies or other shapes. (P.S. You could also cut them into 1½ inch squares if you want to economise the entire slab!)

For a lemon-flavoured version, you could substitute the ½ C water with ¼ C fresh lemon juice and ¼ C water.

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