Marshmallow, Guimauve, Malvavisco – whatever you call them, they are here in the form of sparkly eggs, and just in time for Easter.
We were inspired by the recipe, technique and photos in the beautiful Bouchon Bakery cookbook, and even though this technique was a bit messy for two experienced pastry professionals, it would be even more
terrifying fun to make these marshmallow eggs with kids. Little kids grow into grown-ups, so basically everybody loves these gooey, sticky sweets – and the memories associated with creating something this fun will stick with you (and to your fingers) for a long, long time.
The finished marshmallow eggs are stunningly simple and beautiful, and a bowl of these sparkling beauties would make a perfect springtime centerpiece for an Easter table, but only for a few minutes – because they will quickly disappear!