Serious Eats: Recipes

Bouchon Bakery Marshmallow Eggs

[Photograph: Deborah Jones]

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.

Printed from http://www.seriouseats.com/recipes/2013/01/bouchon-bakery-marshmallow-eggs-recipe.html

© Serious Eats