Marshmallow eggs

Marshmallow Eggs


Serving Size:



  • 2.2 pounds powdered sugar

    (don’t panic you won’t be eating it!)

  • 9oz packet pink and white marshmallows
  • Writing or decoration icings
  • Assorted sprinkles


Pour the powdered sugar into a container so it is at least 1.5 inches deep.

Press a clean egg halfway into the powdered sugar to make the molds.

The powdered sugar does stick a bit to the egg, so you might have to dust it down as you go.

Place marshmallows in a large bowl over a simmering saucepan of water, stir occasionally, until melted and smooth.

Spoon the marshmallow goo into the molds and refrigerate a couple of hours until set.

Dust the bottoms of the marshmallow eggs with powdered sugar as you are getting them out and place on a piece of parchment paper to decorate.

Gather up the children and let them attack the eggs with the writing icings and sprinkles.


The marshmallow stays nice and soft even after it has been melted and reset.

Leftover powdered sugar can be reused.

Article Posted 6 years Ago

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