Sugar Free Magic Marshmallow Bunnies
Magic Marshmallow Bunnies
Hands On Time: 30 minutes
Total Time: 1 hour and 30 minutes, plus chilling
Makes: 4 individual bunnies
Net Carbs- 1.4g
Soft marshmallow is tinted to pretty Easter hues and then rolled in desiccated coconut to stop them sticking.
BUT with one simple trick, you can create this magical layering effect of marshmallow on the bottom and jelly on top. Kids love them.
4 tablespoons of gelatin powder
¼ cup of cold water
3 egg whites
½ cup of Sukrin Icing
1 teaspoon of cream of tartar
15 drops of Liquid Sweetener
1 teaspoon of vanilla extract
¾ cup of boiling water
Place the gelatin into a bowl and add 1/4 cup of cold water.
Set aside to let bloom.
Using an electric mixer, start beating the egg whites.
Gradually sprinkle in the Sukrin Icing, cream of tartar, vanilla and salt.
Keep beating until it becomes thick and creates soft peaks.
Add the remaining boiling water to the bowl with the gelatin and whisk until dissolved. Make sure there are absolutely no lumps
Turn the mixer to medium speed and very slowly trickle the gelatin mix into the egg whites. After you pour all the gelatin, turn the mixer to high and continue beating until it becomes thick and creamy (3-5 minutes).
Divide marshmallow into four portions.
It will be quite firm at this stage and you will (I tell you this from experience) be panicking that you’ve messed it up.
Nope. This is where the magic happens.
Place each portion in the microwave and heat on low for 15-30 seconds and then tint each one with a different pastel color.
Warming the mixture makes it pourable and creates the layering effect as it sets.
Lightly spray each bunny mold with a flavorless oil to assist with removal and then carefully fill each one.
Once filled, pop in the fridge to set, for about 1 hour.
Gently remove from molds and coat with a thin layer of desiccated coconut, if they are to be handled or leave as is.
Traditionally, Marshmallow Bunnies are served on a bed of tinted desiccated coconut “grass”
This recipe was created by the talented Naomi Sherman, creator of naomishermanfoodcreative.com
Click HERE for a PDF version of this recipe.