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Add a photoServings: 12
Ingredients
- 1 1/2 c. fine crystal-colored sugar or possibly turbinado sugar luster dust or possibly sparkle dust (optional)
- 2 1/2 tsp unflavored gelatin - (1 envelope)
- 1/3 c. cool water plus
- 1/4 c. cool water
- 1 c. sugar A few drops pure vanilla extract
- 1 lb confectioners' sugar - (4 c.)
- 5 Tbsp. meringue pwdr (or possibly 2 large egg whites)
Directions
- To make the Marshmallow For Piping: In the bowl of an electric mixer, sprinkle gelatin over 1/3 c. water. Allow gelatin to soften, about 5 min. In a small saucepan, combine 1/4 c. water and sugar, and stir over medium-high heat till dissolved. Stop stirring, and place a candy thermometer into sugar; wipe sides of pan with a wet brush if sugar crystals have splattered up. Boil sugar till temperature reaches the soft-ball stage (238 degrees). Remove syrup from heat; add in to softened gelatin. Using a mixer's whisk attachment, hand-stir the mix a few min to cold; place bowl on mixer stand. Beat on medium-high with whisk attachment till soft peaks form and marshmallow mix holds shape, 8 to 10 min. Beat in vanilla. Transfer marshmallow mix to a 14-inch pastry bag fitted with a 1/4-inch (#11 Ateco) tip, and pipe immediately. (
- Makes about 1 1/2 c.)
- To make the Royal Icing: In the bowl of an electric mixer fitted with the paddle attachment combine confectioners' sugar and meringue pwdr or possibly egg whites. Mixing on low speed, add in a scant 1/2 c. water drop by drop. For a thinner consistency, usually used for flooding, add in more water. A thicker consistency is generally used for further embellishing. Mix till icing holds a ribbon-like trail on the surface for five seconds when you raise the paddle. (Makes 2 1/3 c.)
- Fill a rimmed baking sheet or possibly several shallow bowls with sugar. Pipe shapes onto sugar. If you like, color white crystal sugar by stirring in luster dust or possibly 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 large 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 min to set, and lift out of sugar with a spoon or possibly a small offset spatula. Pipe on royal-icing faces with a 1/32-inch (# 1 Ateco) tip; place in a parchment-lined airtight container till ready to serve, or possibly 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 face to create 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 min to set; lift out of sugar with a spoon or possibly 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 till ready to serve, or possibly up to 2 weeks.
- This recipe yields about 2 dozen.
- Caution: Raw Large eggs shouldn't be used in food prepared for pregnant women, babies, young children, or possibly anyone whose health is compromised.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 67g | |
| Recipe makes 12 servings | |
| Calories 212 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.04g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 1mg | 0% |
| Total Carbs 54.46g | 15% |
| Dietary Fiber 0.0g | 0% |
| Sugars 53.8g | 36% |
| Protein 0.01g | 0% |
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