‘What’s Easter without the Eggs’?

Ingredients:
(If you choose to use a silicone egg mould - Kmart have them)
For the Marshmallow Filling
2 cups granulated sugar
1/2 cup water
2/3 cup light corn syrup
1/4 tsp salt
1 tsp vanilla extract
1/4 cup icing sugar (for dusting)
Chocolate Coating
1 ½ cups chocolate chips (white or brown or both)
1 Tbsp vegetable oil (for smooth coating)
METHOD:
Prepare the Marshmallow Filling - In a medium saucepan, combine the granulated sugar, corn syrup, water, and salt.
Heat over medium heat, stirring constantly until the sugar dissolves. Bring the mixture to the boil and cook for 5 mins, or until it reaches115°C on a confectionary thermometer. 
Whip Up the Marshmallow - While the sugar mixture is cooking, place the egg whites in a large mixing bowl or the bowl of a counter-mixer.
Once the syrup reaches 116°C, slowly pour it into the egg whites while the mixer is running on low speed. Once all the syrup is added, increase the mixer speed to high and beat the mixture for 8-10 mins, or until stiff peaks form. Add vanilla extract and beat for another 1-2 mins.
Shape the Marshmallow Eggs - Dust your hands and a work surface with icing sugar to prevent sticking.
Scoop out portions of the marshmallow mixture and roll them into egg shapes. You can also use a silicone egg mould if you prefer a more perfect shape.
Place the shaped marshmallow eggs on a greased tray, lined with baking paper and allow them to set for at least 1 hour.
Prepare Chocolate Coating - Dip each marshmallow egg into the melted chocolate, making sure it is fully coated.
Return the chocolate-covered eggs to the greased tray, lined with baking paper.
If desired, you can sprinkle coloured sugar or sprinkles on top for an extra festive touch.
Refrigerate the coated eggs for 30 mins to 1 hour, or until the chocolate has fully hardened.
Once the chocolate has set, the Marshmallow Easter Eggs are ready.