Marshmallow Easter Egg

Marshmallow Easter egg idea is to pipe the marshmallow on top of the cookie and fill with passion fruit curd to look like a fried egg. Then I thought about covering the top with marshmallow so it is more of a surprise in the centre of the cookie. My original idea though was to sandwich two cookies together with the marshmallow and the curd in the middle. Then dip the entire cookie in melted chocolate.

Two other easter egg cookie recipe you can try are No-bake Easter Nests and Royal Icing for Beginner Speckled Egg Cookies.

Why Sable cookie Dough?

Sable cookie dough is like sugar cookie dough but with out the egg whites. We use the egg whites in the marshmallow mixture. Sable dough is more melt in your mouth than a sugar cookie dough.

Step 1

Step 2 Marshmallow Easter Egg

Pipe marshmallow around the outside of the cookie leaving room in the centre for the passionfruit curd. Now pipe the curd in the centre of each one. Click here for curd recipe .

Step 3

You can leave them looking like a fried egg or you can pipe more marshmallow on top to make it look like an egg. This will give a surprise when you get to the centre of the cookie. Dust with a mixture of cornflour and icing sugar to stop the marshmallow being sticky. Keep in an airtight container and eat within 2 days.

a SABLE cookie with a marshmallow top and passionfruit curd center

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Servings 12 Cookies

Equipment

• 1 Candy thermometer

Ingredients

  

Sable cookie dough

• 170 g Unsalted Butter Softened
• 140 g Caster Sugar
• 2 egg yolks 1 extra for brushing
• 300 g Plain Flour
• 1/2 tsp Salt
• 1 1/4 tsp Vanilla

Marshmallow

• 200 g Caster Sugar
• 20 g Corn Syrup
• 6 g Gelatine Powder don't use gelatine leaves
• 45 g Egg Whites
• 70 ml water half for gelatine and sugar syrup
• 6 Drops Marshmallow Flavour

Passion Fruit Curd

Instructions

 

Sable Cookie Dough

• Use paddle attachment lightly cream butter and sugar. Then add egg yolks and mix until combined.
• Scrape Bowl down and add flour. Mix by hand until just combined. Shape into a rectangle and wrap in clingfilm. Put in fridge for 2 hours at least.
• Roll dough out to 2 cm thickness place back in fridge for 15 minutes to firm up. Preheat oven to 160℃. Cut out 12 egg shapes. Lay them on lined trays and brush tops with egg yolk. Bake for 12-15 minutes.
• Cool on a cookie rack

Marshmallow

• Place gelatine powder in a bowl with 35ml water. Allow is to bloom.
• In a mixing bowl with the whisk attachment add egg whites and whisk on low speed to break the egg whites up. You want them at soft peak when we add the syrup.
• In a saucepan put glucose syrup, sugar and 35ml water and on medium heat bring the syrup to 115℃.
• With the mixer on low and the egg whites at soft peak pour the sugar syrup down the side of the bowl.
• Turn up to medium speed and after 1 minute add the gelatine and 6 drops of marshmallow flavouring. It should dissolve from the heat of the sugar syrup. Whisk until the mixture becomes a thick meringue consistency.
• Add to a piping bag.

Keyword Cookie, Marshmallow, Passion fruit Curd