Serious Eats: Recipes
Bouchon Bakery Marshmallow Eggs
We know it's still January. But these pretty little lighter-than-air eggs give us something to look forward to. Namely, spring. Nothing more complex than marshmallows and decorating sugar, but they're worlds better than anything store-bought.
Reprinted with permission from by Thomas Keller and Sebastien Rouxel. Copyright © 2012. Published by Artisan Books. Available wherever books are sold. All rights reserved.