01 of 07
Sift the Cornstarch
Marshmallow Eggs are a wonderful spring treat that is shaped using simple cornstarch molds. This recipe covers how to make and use cornstarch molds to make marshmallow eggs, not the making of the marshmallow itself. Any marshmallow recipe will work with this method, so you can browse this index of marshmallow recipes to find a marshmallow recipe to use. I recommend preparing the cornstarch molds while the marshmallow is being whipped so that the eggs can be made immediately after the marshmallow is finished. For an easily printable page, please see this Marshmallow Eggs recipe.
This method can also be used to make molds with a variety of different shapes and filling materials, from soft fondant centers to hard candies. It's a great all-purpose technique to be familiar with, as you're not forced to rely on buying candy molds anytime you want to make shaped candies!
Begin by covering your workstation with waxed paper to facilitate clean-up later. Sift 3-4 lbs of cornstarch into a shallow baking pan—the exact amount required will depend on the size of the pan. 3 pounds will fill a 9x9 pan, and 4 pounds are generally enough to fill a 9x 13 pan.Continue to 2 of 7 below.
02 of 07
Level the Cornstarch
Use a ruler or other straight edge to level off the cornstarch. Work it around the pan so that the entire surface is flat. If necessary, scrape up the cornstarch that has fallen off the sides onto the counter to fill in any corners or spots that are not even. You should be left with a pan full of cornstarch with a perfectly flat surface.Continue to 3 of 7 below.
03 of 07
Form the Egg Shapes
Now it's time to make your egg shapes. You can use an actual egg by pressing the egg down into the cornstarch to leave an egg-sized hole. I prefer to make slightly larger, flatter marshmallow eggs, so I use a large spoon to make my egg mold. Press the back of the spoon gently into the cornstarch—if you press too hard, the surface will crack and your molds might collapse inward. Press until the sides of the spoon are level with the top of the cornstarch. Make sure you leave a good amount of space in between each one to prevent cracking—I like at least 1/2 inch of space in between the egg shapes.Continue to 4 of 7 below.
04 of 07
Fill the Molds With Marshmallow
Your mold is now ready to be filled with fresh marshmallow! It's much more difficult to make these with very stiff or overwhipped marshmallow, so keep an eye on it and make sure you use it as soon as it is finished. Begin by filling a piping bag fitted with a 1/2-inch tip with the fresh marshmallow. Pipe the marshmallow into the egg-shaped molds. Try to leave the tops of the eggs fairly level, although a little minor variation in this area is okay. If you don't have a piping bag or tips, fill a large Ziploc bag with marshmallow and snip off a hole in the corner. This method works but might be a bit messier.Continue to 5 of 7 below.
05 of 07
Sift Cornstarch on Top of the EggsAfter all the molds have been filled, sprinkle the exposed tops of the eggs with a little more cornstarch. Allow them to sit and firm up for at least 4 hours, or overnight. If you have additional marshmallow left, you can pour it into a pan that has been lined with foil and sprinkled with cornstarch. Once set, this excess marshmallow can be cut into squares and enjoyed.Continue to 6 of 7 below.
06 of 07
Remove the Eggs From the Cornstarch
Once the marshmallows have set, remove them from the cornstarch and dust off as much cornstarch as you can with your hands, or by shaking them in a mesh strainer. You can re-use the cornstarch left in the pan for this or another use.Continue to 7 of 7 below.
07 of 07
Your Marshmallow Eggs Are Finished
At this point, your marshmallow eggs can be eaten! If desired, you can dip them in chocolate (or chocolate candy coating) to extend their life and add a great look and flavor. Decorate the dipped marshmallows with sprinkles, chopped nuts, coconut, or melted candy coating. Store undipped Marshmallow Eggs in an airtight container at room temperature for up to a week, while chocolate-covered Marshmallow Eggs can last up to two weeks.