Bouchon Bakery Marshmallow Eggs

Name: Bouchon Bakery Marshmallow Eggs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 grams drops diluted citric acid (To make diluted citric acid, combine 3/8 teaspoon citric acid and 3/4 teaspoon (2 grams) water in a small cup and stir to dissolve the citric acid.); 6 drops diluted citric acid; 50 grams 1/2 tablespoons light corn syrup; 87 grams 1/4 cup + 2 tablespoons egg whites; 8 servings Powdered oil-soluble red food coloring; 8 servings Powdered oil-soluble yellow food coloring; 225 grams cup + 2 tablespoons granulated sugar; 10 grams sheets sheets (9.6 grams) silver leaf gelatin; 2 grams 3/4 teaspoons grated zest of 1/2 lemon (use a rasp grater); 8 servings Vanilla Marshmallows; 0 vanilla bean, split lengthwise; 112 grams 1/2 cup water

Bouchon Bakery Marshmallow Eggs might be just the side dish you are searching for. This recipe covers 1% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and dairy free recipe has 191 calories, 2g of protein, and 0g of fat per serving. This recipe serves 8. If you have water, citric acid, tablespoons granulated sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Place the sugar in a small bowl. Stir in the citric acid, raspberry powder or lemon zest, and just the amount of food coloring that fits on the tip of a small paring knife (less than a pinch), then use your hands to work the mixture together. If you’d like, add a little additional powder and/or food coloring.

Ingredients you will need

Food Color

Citric Acid

Lemon Zest

Raspberries

Sugar

Equipment you will use

Knife

Bowl

Spread the sugar on a baking sheet and let it dry overnight at room temperature.

Ingredients you will need

Spread

Sugar

Equipment you will use

Baking Sheet

For the Marshmallows: You’ll need a Thermapen or other candy thermometer.

Ingredients you will need

Marshmallows

Candy

Equipment you will use

Candy Thermometer

Place the gelatin in a bowl of ice water to soften.

Ingredients you will need

Water

Gelatin

Equipment you will use

Bowl

Remove the gelatin from the water and squeeze out excess water.

Ingredients you will need

Gelatin

Water

Place the gelatin in a small metal bowl set over a small pot of simmering water and melt it (do not let it simmer), then reduce the heat and keep it warm.

Ingredients you will need

Gelatin

Water

Equipment you will use

Bowl

Pot

Meanwhile, place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Scrape the seeds from the vanilla bean and add the seeds to the egg whites.

Ingredients you will need

Vanilla Bean

Egg Whites

Seeds

Equipment you will use

Stand Mixer

Whisk

Bowl

Combine the granulated sugar, water, and corn syrup in a large saucepan and bring to a simmer over medium-high heat, stirring to dissolve the sugar, then simmer for about 5 minutes, until the syrup reaches 250°F/121.1°C, according to the candy thermometer.

Ingredients you will need

Sugar

Corn Syrup

Syrup

Water

Equipment you will use

Candy Thermometer

Sauce Pan

Letting the syrup continue to cook, turn the mixer to medium speed. The goal is to have the whites at medium peaks when the syrup reaches 281° to 284°F/138° to 140°C. Should the whites reach stiff peaks before the syrup reaches the proper temperature, reduce the mixer speed to the lowest setting.

Ingredients you will need

Syrup

Equipment you will use

Blender

When the syrup reaches 281° to 284°F/138° to 140°C, remove it from the heat. Turn the mixer to medium speed and slowly add the syrup to the egg whites, pouring it between the side of the bowl and the whisk.

Ingredients you will need

Egg Whites

Syrup

Equipment you will use

Blender

Whisk

Bowl

Pour in the gelatin, increase the speed to medium-high, and mix for about 5 minutes, until the mixture is thickened, glossy, and warm but not hot. Put aside, to be piped into plastic egg molds.

Ingredients you will need

Gelatin

Egg

Preparing the Eggs: You’ll need twelve two-piece plastic eggs, a clean egg carton, and a pastry bag with a ½-inch plain tip.

Ingredients you will need

Egg

Equipment you will use

Pastry Bag

If the plastic eggs are new, open them, wash them, and dry thoroughly. Spray the inside of both halves of each egg with nonstick spray and set them in the egg carton. Fill the pastry bag with the warm marshmallow mixture.

Ingredients you will need

Marshmallows

Egg

Equipment you will use

Pastry Bag

Holding the tip close to the bottom of an egg half, slowly pull up as you fill the half completely; try not to leave any air pockets. Fill the other half and fit the top and bottom together—there will be some resistance, but they must be secure to form a perfectly shaped egg.

Ingredients you will need

Egg

Wipe off the excess marshmallow that oozes from the egg with a damp paper towel. Repeat with the remaining eggs. Stand the filled eggs in the egg carton and let them sit at room temperature overnight.

Ingredients you will need

Marshmallows

Egg

Equipment you will use

Paper Towels

Put the decorating sugar in a small bowl.

Ingredients you will need

Decorating Sugar

Equipment you will use

Bowl

Remove the eggs from the molds. Toss the eggs in the sugar and then stand them in the egg carton.

Ingredients you will need

Sugar

Egg

If they will be served within a few hours, let the eggs sit at room temperature. For longer storage, place the egg carton in a large covered container for up to 2 weeks.

Ingredients you will need

Egg