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Gluten Free Marshmallow Easter Eggs 

Nutrition Facts Canadian

Nutrition Facts Canadian
Valeur Nutritive
1 Portion 0g Total Servings:0

% Daily Value Amount
% valeur quotidienne Teneur
Calories / Calories

Fat / Lipides
 0g
0%
Saturated / Saturé
 0g
0%
+ Trans / Trans
 0g
 
Cholesterol / Cholestérol
 0mg
0%
Sodium / Sodium
 0mg
0%
Carbohydrate / Glucides
 0g
0%
Fibre / Fibres
 0g
0%
Sugars / Sucres
 0g
Protein / Protéines 0g

0%
Vitamin A / Vitamine A
0%
Vitamin C / Vitamine C               
           0%
Calcium / Calcium           
                                   0%
Iron / Fer
0%
Niacin / Niacine
0%
Thiamine / Thiamine
0%
Riboflavin / Riboflavine
0%
Folate / Folate
* Based on a 2000 calorie diet


Nutrition Facts US

Nutrition Facts US
1 Portion 0g Total Servings: 0

Amount Per Serving
Calories
 0
Calories from Fat
 0
% Daily Value *
Total Fat
 0g
0%
Saturated Fat
 0g
0%
+ Trans
0g
Cholesterol
 0mg
0%
Sodium
 0mg
0%
Total Carbohydrates
 0g
0%
Fiber
 0g
0%
Sugars
 0g
Protein
 0g

Vitamin A 0% • Vitamin C 0%
Calcium 0% • Iron 0%
Thiamine 0% • Riboflavin 0%
Niacin 0% • Folate 0%
* Based on a 2000 calorie diet
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Prep time

40 mins

Cook time

10 mins

Total time

290 mins

Ingredients  

Cookie Wafer 

1 package Kinnikinnick All Purpose Flour Blend (454 g)

½ tsp baking soda (2 g)

½ tsp salt (3 g)

¾ cup softened butter (170 g)

½ cup granulated sugar (120 g)

½ cup brown sugar (102 g)

1 tsp pure vanilla extract (2 g)

1 large egg (56 g)

⅓ cup milk 2% (80 g) 

1 cup mini chocolate chips (264 g)

Marshmallow Filling 

1½ cups marshmallow crème (gluten free) (127 g)
1 tbsp milk 2% (15 g)

 Chocolate Coating  

1 tbsp shortening (13 g)

6 ounces semi-sweet chocolate - chopped (172 g)

Royal Icing (decorations)

1 large egg white (33 g)
1 cup icing sugar (160 g)

assorted food colouring 

Optional decorations: confetti sprinkles and balls (gluten free)


Gluten-free Easter Marshmallow Egg Cookies

Directions

Cookie Wafer

  1. Combine Kinnikinnick All Purpose Flour Blend, baking soda and salt. Set aside.
  2. Cream butter, vanilla and sugars until light and fluffy. Add egg. Beat well.
  3. Slowly add dry ingredients to creamed mixture, alternating with milk. Mix until fully incorporated (pea size lumps).
  4. Add chocolate chips. 
  5. Finish mixing dough on counter with your hands to form a smooth dough. Form dough into a log.
  6. Chill covered dough for 2 hours.
Gluten-free Marshnallow Egg Cookies

 Forming Wafers

  1. Preheat oven to 350°F (176°C). Lightly spray baking trays or line with parchment paper. Set aside.
  2. Divide dough into 3 portions.
  3. Roll dough on parchment paper - about 1/8” thick (use additional Kinnikinnick All Purpose Flour Blend to aid in rolling out).
  4. Cut into egg shapes using a oval or egg shaped cookie cutter.
  5. Continue with remainder of dough.
  6. Place on baking trays (2" apart).
  7. Bake in preheated oven for  8 - 10 minutes.
  8. Cool for 5 minutes and remove from pan. Cool cookies before decorating. 

Yields 40 wafers

Gluten-free Marshmallow Eggs Cookies

Marshmallow Filling 

  1. Whip marshmallow fluff and milk together.
  2. Place mixture in a piping bag for easy assembly. Set aside. 
  3. Place a wire rack on parchment lined baking tray.
  4. Place ½ of the Egg Shaped Wafers on wire rack (Finished side down).
  5. Pipe a mound of Marshmallow Filling (approx. 1 tablespoon) on Egg Shaped Wafer.
  6. Refrigerate for 15 - 20 minutes until Marshmallow Filling is firm to the touch.
  7. Place a Egg Shaped Wafer on top to create a sandwich (finished wafer side up). Press slightly together. 
  8. Return to refrigerator to set for 30 minutes (leave on wire rack). 
Gluten-free Marshmallow Egg Cookies

Chocolate Coating (melt prior to dipping)

  1. Using a bain marie (snug bowl over a pot of water), melt chopped chocolate and shortening.
  2. Remove from heat and cool slightly.
  3. Spoon chocolate over top of filled Marshmallow Easter Eggs.
  4. Allow excess chocolate to drip off prior to placing on parchment paper.
  5. Let set in the refrigerator for 30 minutes or overnight.

Royal Icing Decorations 

  1. Mix egg whites until soft peak.
  2. Slowly add icing sugar and continue to mix until smooth (icing should be thick enough to pipe).
  3. Colour royal icing with your favourite Easter colours.
  4. Place royal icing in piping bags with a writing tip #3. Set aside.
  5. Remove Marshmallow Easter Eggs from refrigerator and carefully remove from wire rack using a pallet knife or paring knife to assist.
  6. Break off or trim any excess chocolate on edges.
  7. Using assorted coloured royal icing decorate Marshmallow Easter Eggs with lines, dots or designs. 
  8. Add optional confetti sprinkles or balls to royal icing. 
  9. Return to refrigerator to set (approx. 30 minutes). 
  10. Store in a cool place.    

Yields 20 Marshmallow Easter Eggs






Tips & Variations

  • Change out the Marshmallow Filling for a different treat with nut free butters, jams or chocolate filling. 
  • Create different shapes for any special occasion.

 

 

Stock up your pantry



All Purpose Flour Blend Retail Bulk

It's better in bulk. Gluten-free All Purpose Flour you can use as one-to-one replacement for regular flour in your favourite recipes. Perfect for gluten-free breads, desserts and savoury dishes. Keep a box handy in the pantry. And keep your old cookbooks. VEGAN.
Weight: 4 x 454g/ 16oz.
Gross Wt 2.13 Kg, 4.69 lbs

Read More

All Purpose Flour Blend

Customers say it's the best gluten-free flour you can find. Use as one-to-one replacement for regular flour in your favourite recipes for bread, desserts, sweets & savoury. Keep your old cookbooks. VEGAN. OUT OF STOCK
Weight: 454g/ 16oz
Qty/Pkg: By Wt.

Read More

SUPPLY CHAIN ISSUES CAUSING STOCK SHORTAGES & ORDER DELAYS.  




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