One of my favorite go-to special desserts is homemade marshmallows. They are so easy to make, shape, flavor, and decorate. So, when I was trying to think of a dessert for this Easter that could be allergy friendly (since my middle daughter was on an elimination diet) and cute, this is what I came up with. Turns out she can’t eat it now as she might seems to be allergic meat (and until I hear otherwise we are taking out gelatin too).
But I took the photos, and wrote everything down. So here you go, an allergy friendly dessert we won’t be having due to allergies. 
First comes the egg mold. If you have giant (and I mean giant, I used 30″ of foil) Easter egg you can just use that but first please let me know, WHY do you have a giant egg mold? If you have foil you are ready make one. It’s very easy and since Marshmallows are pretty thick you don’t have to worry about it being air tight, any leakage can just be cut way. You can use the photo above for guide, or I have basic instructions in the recipe too.
The colors of the marshmallow are made by simply dusting with pulverized freeze dried fruit. Since we don’t eat dyes it’s how I usually color food. As an added bonus they add a huge punch of flavors. The marshmallow is vanilla and lemon, so the blueberry, raspberry, and peach flavors added all compliment them well.
It is hard to get the application of powdered fruit very neat, but once you pipe on the marshmallow the powders will look much neater, and any ombre will be smoothed out. I thought I had a total flop before piping. After piping I thought “why didn’t I take the time to make it neater” but umm…. I was going for a very handmade and cutesy look. Either that or I was tired and only wanted to spend a few minutes. *cough*
Regardless it was cute and delighted my kids (even the one who can’t have it because when the other two get some she gets some chocolate chips. All in all it was surprisingly quick (counting active working time, these take time to set up) and easy.
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Giant Easter Egg Marshmallow
Author: Debra Worth
Homemade lemon marshmallow shaped and decorated into an Easter Egg.
Ingredients
½ cup fresh squeezed lemon juice, well strained
2 T plus 1 t gelatin (I use this kind, which is grassfed)
1¼ cup honey
½ cup water
1 TBSP vanilla extract
Butter and tapioca starch or coconut flour (see recipe)
Parchment paper and aluminum foil (see recipe)
1 handful each, freeze dried blueberries, raspberries, and peaches ground each into powders in a coffee or spice grinder
½ cup kefir cheese, yogurt cheese, cream cheese, cashew "cream cheese", or coconut cream
2 TBSP honey (1 if using coconut or cashew)
Instructions
First prepare the landing spot/egg mold. Take 30" of foil and fold it over lengthwise several times to get a thick 2"strip. Butter and use a sifter to dust it with starch or coconut flour. Crimp the two ends together and fold over a few time to make a round. Shape into an egg(ish) shape. Be gentle as it isn't super sturdy. There is a photo in post to reference if you are a visual learner. Set the egg mold on a length of parchment paper. If you want to set the egg quickly (1 hour) in the freezer, do so on a cookie sheet so you can easily move it. Otherwise it can set out at room temp for 4+ hours to set up. Butter and dust the parchment with starch.
Put the lemon juice and gelatin in the bowl of a stand mixer. Attach the whisk attachment to the mixer.
In a medium size pot boil the honey and water to 240 degrees Fahrenheit. This takes about 10 minutes over medium high heat. Keep an eye on it to prevent it from boiling over.
Turn the mixer on to low. Slowly drizzle in the hot honey syrup into the gelatin and lemon juice. Slowly increase the speed of the mixer until you get full speed. Whisk in the vanilla. Continue to whisk 10-12 minutes until the mixture is very thick, fluffy, and the stand mixer's bowl is cool -- lukewarm to touch.
Use an oiled spatula to gently spread into the egg mold. If you have leakage, never fear, you can cut that away.
Quickly start the dusting part as you want it marshmallows wet when you do this. Use a fine sieve to dust the bottom part of the egg with blueberry powder. Dust the bottom third heavily and them lift the sieve up a little and gently dust to almost the halfway mark. Next dust the middle third (overlapping some of the blueberry powder) with the raspberry powder. Go heavily in the center third and then lightly dust some of the top and bottom third. Lastly dust with peach powder lightly overlapping with the raspberry part and heavily dusting the top third.
Move to the freezer to set in an hour, otherwise let it sit for 4+ hours (it can sit for much longer than that.)
Cut away any leakage, and gently pull away the foil. You might have to cut some of marshmallow away from the foil with a very sharp knife.
Cut away most of the parchment paper then take a deep breath and transfer the parchment and marshmallow to your serving dish. Lift one half of the marshmallow and peel away the parchment. Stuff the loose parchment under the other half of the marshmallow. Next lift the second half, grab the loosened parchment and gently pull the rest of the parchment free. If you have a second set of hands to do this, it helps. Be gentle to not rip the marshmallow. If your egg got pushed/pulled out of shape while doing this gently lift the edges and reshape. Wipe the tray free from any starch, butter, goo, and or colored fruit dust that got on it through the previously instructed ordeal.
Mix together the kefir, yogurt, cream cheese, cashew cream, or coconut cream and honey together. Use half the honey if using coconut or cashew cream.
Use a piping bag set with a #3 Wilton's tip to pipe on an easteregg design. This can be as simple or elaborate as you want, but I definitely suggest you start with piping a thick border around the egg to hide any jagged edges you have from taking of the aluminum foil and redefine the shape. See the post to see the fairly simple (and oh so not perfect) design I piped on. There are 16 photos and if you go through them the blue outlines what should be piped for that step, and the purple shows what has already been piped.
As you know by now, marshmallows are sticky. The best way to serve giant marshmallows like this is with kitchen shears nearby for anyone to cut their little piece off.
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