The fresh taste of homemade marshmallow treats beats that of the cellophane-wrapped variety any Easter.
Tools and Materials
Rimmed baking sheet or several small bowls
Fine crystal colored sugar or turbinado sugar
Luster dust or sparkle dust (optional)
Piping bag and tips
Marshmallow for Piping recipe
Royal Icing recipe
Fill rimmed baking sheet or small bowls with about 1 1/2 cups sugar. If desired, color white sugar by stirring in luster dust or sparkle dust a little at a time. Pipe shapes onto sugar. Bunnies and chicks must be completed one at a time.
1. Pipe a small marshmallow mound onto sugar, about 1 1/2 inches long and 1/2 inch tall. Pipe two smaller mounds on either end for the head and tail.
2. Pipe the ears, starting from the top of the head onto the body, pulling forward and off to finish. With a damp finger, pat down any marshmallow spikes formed from piping.
3. Immediately sprinkle sugar over the entire surface of the bunny. Allow a few minutes for the shape to set.
4. Pipe on a royal-icing face with a #1 Ateco icing tip; lift bunny out of sugar with a spoon or small offset spatula. Place in a parchment-lined airtight container until ready to serve, or for up to 2 weeks.
1. Pipe an oval shape onto sugar, about 1 inch wide, tapering the end and pulling upward to finish with the tail.
2. For the head, pipe a mound on the end opposite the tail, about the width of the body, pushing toward the tail and up. Pull away from the head to form the beak.
3. Immediately sprinkle sugar over the entire surface of the chick. Allow a few minutes for the shape to set.
4. Pipe on royal-icing eyes with a #1 Ateco icing tip; lift chick out of sugar with a spoon or small offset spatula. Place in a parchment-lined airtight container until ready to serve, or for up to 2 weeks.
Chocolate Nest and Eggs How-To
A chocolate-nest centerpiece filled with white chocolate eggs makes a sweet place card for each dinner guest.
1. Blow up balloons, twisting and clamping ends with binder clips. Do not tie ends, since the air must be let out slowly later. Dunk balloon straight down into tempered chocolate, wait a minute, and dunk again. Rest balloon clip side down in a small bowl, and refrigerate to set for 20 minutes. Repeat process to create as many nests as you like.
2. To make twigs to fill the nest shells with, cover baking sheets with parchment paper. Dip a rubber spatula into tempered chocolate and wave over lined baking sheet, trailing chocolate over entire surface. Refrigerate to set for 5 to 10 minutes. Repeat to create as many twigs as you like.
3. Unclip balloons and let air out gently, peeling balloon from chocolate if necessary. Peel twigs from parchment. Drip some tempered chocolate into the nest, and add the twigs in layers. Add white chocolate eggs or another treat of your choice to these individual nests. (The eggs in this photo are made of tempered white chocolate poured into egg-shaped chocolate molds. A natural sponge was used to dab milk chocolate in the molds, creating this mottled look.)