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    Gluten Free Marshmallow Easter Eggs 

    Print Recipe

    Canadian Nutrition Facts

    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


    US Nutrition Facts

    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
    Show US Nutritional Values
    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.

     

    Canadian Nutrition Facts

    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


    US Nutrition Facts

    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
    Show US Nutritional Values

     

    Stock up your pantry



    All Purpose Flour Blend

    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.
    Weight: 454g/ 16oz
    Qty/Pkg: By Wt.

    Read More




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    T5H 3P7 Canada

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