I made peeps last year for Easter and will again due to my 16 year old reminding me a few times that I need to make them again. I got the recipe from Martha Stewart and some picture directions on her website under Easter Treats. Here’s her recipe:
Marshmallow piping for Peeps
Makes about 1 1/2 cups
- 1 unflavored gelatin (2 1/2 teaspoons)
- 1/3 cup cold water, for gelatin, plus 1/4 cup for syrup
- 1 cup sugar
- In the bowl of an electric mixer, sprinkle gelatin over 1/3 cup cold water. Allow gelatin to soften, about 5 minutes.
- In a small saucepan, combine 1/4 cup water and sugar, and stir over medium-high heat until sugar is dissolved. Stop stirring, and place a candy thermometer into sugar water; wipe sides of pan with a wet brush if sugar crystals have splattered up. Boil sugar until temperature reaches the soft-ball stage (238 degrees). Remove syrup from heat; add to softened gelatin. Using the whisk attachment of an electric mixer, hand-stir the mixture a few minutes to cool; place bowl on the mixer stand. Beat on medium high with the whisk attachment until soft peaks form and the marshmallow mixture holds shape, 8 to 10 minutes.
- Transfer marshmallow mixture to a large (14-inch) pastry bag fitted with a 1/2 inch (No. 11 Ateco) tip, and use immediately.
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.
Read more at Marthastewart.com: Marshmallow for Piping – Martha Stewart Recipes the recipe
They are cute little treats and you can use any color of sprinkles you want. You need to work quickly and don’t be sad if they don’t all turn out looking cute. They still taste good.