Use these marshmallow skulls to top Skull Madeleines shrouded in bittersweet chocolate.
- Yield: Makes 5 dozen
Photography: Christopher Baker
Source: Martha Stewart Living, October 2008
- 5 dozen large marshmallows
- Black sprinkles, for decorating
Using scissors, trim 1/3 of curved side from each marshmallow to create a flat surface. Trim a sliver from 2 sides of the bottom of each marshmallow at an angle for a tapered chin. Cut a slit above chin for a mouth.
Using a toothpick, poke 2 holes halfway down each marshmallow for eyes and 1 in between for a nose. Pour sprinkles onto a plate. They will be different sizes; choose 1 small and 2 large for each. Insert small sprinkle for nose and larger sprinkles for eyes.