Gluten-Free Food,Kiwi Style

As a primary teacher these marshmallow easter eggs are a compulsory make before Easter.  

MARSHMALLOW EASTER EGGS

1 T gelatine

¼ cup cold water

½ cup hot water

food colouring

1 cup sugar

½ tsp vanilla

1 tsp lemon juice

flour and whole eggs for moulds

Put cold water and gelatine in bowl, and stand for 5 minutes. Measure hot water and sugar into pot, stir over heat until it dissolves.  Add gelatine to the pot, mix, and bring to the boil.  Boil uncovered for 6 minutes. Cool until lukewarm, then add vanilla, lemon juice.  Beat until thick with electric beater. Add food colouring if desired.  Fill roasting dishes or other long shallow dishes with flour and make dents with an egg.  Spoon mixture into dents and let set a little. Put halves together while still sticky. Cover with coconut or chocolate if desired.