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Sugar-Coated Marshmallow Bunnies and Chicks
Credit:
Gentl & Hyers
Recipe Summary
Yield: Makes about 2 dozen
Ingredients
Ingredient Checklist
1 1/2 cups fine crystal colored sugar or turbinado sugar
Luster dust or sparkle dust (optional)
1 recipe Marshmallow for Piping
1 recipe Royal Icing for Marshmallow Treats
Cook's Notes
Line a baking sheet with the colored sugar or other coating so you can pipe in assembly-line fashion – the piping process goes quickly. You can use luster dust or sparkle dust to custom-color white crystal sugar.
Gallery
Sugar-Coated Marshmallow Bunnies and Chicks
Credit:
Gentl & Hyers
Recipe Summary
Yield: Makes about 2 dozen
Gallery
Sugar-Coated Marshmallow Bunnies and Chicks
Credit:
Gentl & Hyers
Sugar-Coated Marshmallow Bunnies and Chicks
Credit:
Gentl & Hyers
Sugar-Coated Marshmallow Bunnies and Chicks
Recipe Summary
Yield: Makes about 2 dozen
Recipe Summary
Yield: Makes about 2 dozen
Yield: Makes about 2 dozen
Makes about 2 dozen
Ingredients
Ingredients
- 1 1/2 cups fine crystal colored sugar or turbinado sugar
- Luster dust or sparkle dust (optional)
- 1 recipe Marshmallow for Piping
- 1 recipe Royal Icing for Marshmallow Treats
Directions
Fill a rimmed baking sheet or several shallow bowls with sugar. Pipe shapes onto sugar. If desired, color white crystal sugar by stirring in luster dust or sparkle dust a little at a time.
For bunnies, pipe a 1 1/4-inch mound about 1/2 inch tall onto sugar. Pipe a small mound on one side for the tail; pipe a larger mound for the head on the opposite side. With a damp finger, pat down the spikes formed from piping the body, tail, and head. Pipe the ears, starting from the top of the head, and pipe onto the body, pulling forward and off to finish. Pat down the spikes on the ears. Working quickly so the marshmallow surface does not dry, use a spoon to cover the entire surface with sugar. Allow to sit a few minutes to set, and lift out of sugar with a spoon or small offset spatula. Pipe on royal-icing faces with a 1/32-inch (#1 Ateco) tip; place in a parchment-lined airtight container until ready to serve, or up to 2 weeks.
For chicks, pipe an oval shape about 1 inch wide, tapering the end and pulling upward to finish with the tail. On the opposite end, for the neck and face, pipe a mound about the width of the body, pushing toward tail and up. Pull away from the face to form the beak. Working quickly so the marshmallow surface does not dry, use a spoon to sprinkle sugar over the surface. Allow shape to sit a few minutes to set; lift out of sugar with a spoon or small offset spatula. Make large and small chicks by changing the dimensions. Pipe on royal-icing eyes with a 1/32-inch (#1 Ateco) tip; place in a parchment-lined airtight container until ready to serve, or up to 2 weeks.
Cook's Notes
Line a baking sheet with the colored sugar or other coating so you can pipe in assembly-line fashion – the piping process goes quickly. You can use luster dust or sparkle dust to custom-color white crystal sugar.
Cook’s Notes
Line a baking sheet with the colored sugar or other coating so you can pipe in assembly-line fashion – the piping process goes quickly. You can use luster dust or sparkle dust to custom-color white crystal sugar.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Sugar-Coated Marshmallow Bunnies and Chicks
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Sugar-Coated Marshmallow Bunnies and Chicks
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
