marshmAllow RECIPES VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES
Easter is not only a good excuse to eat chocolate but also a great opportunity to have some fun in the kitchen with the kids. Liz Gore from Vetro Tauranga remembers her mum, a cooking teacher in Rotorua (now retired), making marshmallow eggs every year. It started as a treat for her best students. Liz says, according to her mum, “they are quite tricky, not to mention messy therefore only those kids with skills could give it a go”. One year she made a batch for all the teachers and a tradition began. “Every year she would make this big batch of eggs” remembers Liz. “I would get roped in to help and my job was always making the egg moulds with the flour, in our big roasting tray. The sad thing was I wasn’t allowed to touch because they were for the teachers! Obviously, she always miscounted and there were some spares for us too.”
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Liz thinks the original recipe might have come from an old Hansell’s recipe book as it used their food colouring and gelatine. We have adapted the recipe slightly and as Liz says, “With all the lovely Fresh As powders, beautiful Nielson Massey extracts and Callebaut chocolate, we are now lucky enough to be able to gourmet these up.” Liz’s mum’s ingenious way of forming egg shapes was to fill a large roasting pan with flour and then make indentations in the flour with a real egg. The marshmallow was then poured into these indentations. After sandwiching two together, she would dip them in chocolate (with a little kremalta or you could use coconut oil) and sometimes, to Liz’s delight, they would be rolled in coconut. I can see why these were messy and take my hat off to Mrs Gore for her skills in churning vast numbers of these out each Easter. I, on the other hand, am always looking for the easy way, so below are a couple of ways you and the kids can enjoy making marshmallow treats at your place without too much mess.
