To get the actual recipe and to see photos of the marshmallow cooking- and beating- process, see this post.
Egg- shaped marshmallows- fill a couple 9x13 pans (or one jellyroll pan) with 1- 2” of flour. Make egg-shaped indentions in the flour using a clean egg or the back of a large spoon. Pour, drop by spoonfuls, or pipe marshmallow into the indentations. When they’re set up, dust the tops with flour, cornstarch, or powdered sugar. Great dipped in chocolate (brush extra flour off first) and decorated.
The flour can be put back in your canister and used for something else.
Chick-shaped marshmallows (‘Peeps’)- Whip the mixture until it can hold a shape. Put the slightly-cooled whipped marshmallow mixture into a pastry bag, no tip needed. Or put in a gallon-sized ziptop bag, with ½” of one corner snipped off. Sprinkle a cookie sheet with a layer of granulated sugar, colored if you like. Squeeze the marshmallow sort of into an upright ‘Z’, pulling off to form a beak. Make them so the sides just touch; this gives them extra support. Sprinkle with sugar. When set, pull apart and roll in a small bowlful of sugar. Coating them with yellow-tinted macaroon coconut would be very cute, too.
Don't be too hard on yourself- they still taste the same!
How sticky are they without a coating? As my hubby said, "Ever hear about Brer Rabbit and the Tar Baby?"
Pour flour in a 9x13 pan. You need a layer at least 3/4" deep. Make egg-shaped depressions using an egg or spoon.
This is a 12-oz bag of chocolate chips, melted with 1 Tbsp. of coconut oil. (Use between 1 tsp. and 1 Tbsp.) Heat in the microwave for one minute, stir, and heat for another minute. Stir until smooth. Or heat over barely simmering water.
Chocolate chips are thicker than dipping chocolate when melted. The extra fat is to help thin them out. One downside is that it doesn't set up firm- or stay that way- unless it's chilled. So store in the fridge or freezer anything you coated with this.
If you get even a tiny amount of water in melted chocolate, it will 'seize'- turn lumpy and thick.
If this happens, add a little more oil or shortening and try to get it to smooth out.
Or turn the chocolate into truffles by stirring in 1-3 Tbsp. butter. Pour into a foil-lined pan and chill until set. Cut in 3/4" squares and roll in powdered sugar, cocoa, or nuts.
I saw the paper-bag idea in Family Fun magazine They glued twigs on, but I didn't want sticks touching the marshmallows- and this way is is much quicker and simpler.