Marshmallow Treats 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 1½ 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.
Bunny How-To 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. Chick How-To 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. 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.