Serious Eats: Recipes

Bouchon Bakery Marshmallow Eggs

Posted by Emma Kobolakis, January 16, 2013

[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.

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