Yield: Yields 48 3-inch marshmallows
The taste and texture (to say nothing about the all-natural ingredients) of these homemade Easter treats are so much better than the store-bought variety that it would be a shame not to make them from scratch. Though some recipes call for gelatin and egg whites, this non-egg white version is much easier to work with. Not every homemade chick will be perfect, nor will they all look the same. Once they are coated with sugar and the little eyes are in place, they will look adorable.
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I have been making things from Fine Cooking for about ten years, and this is the first total dud. After 10 minutes, I tried piping, and it was a runny mess. I beat the mixture for a few more minutes, and got a few decent looking chicks, but then the mixture was too cold and stiff to work with. It was nearly imopossible to refill the pastry bag. I got about a dozen chicks and a bunch of turd looking things, and then I gave up and put the mixture into a container. It is very tasty, but the batch was way too big to reasonably work with. I would try it again, maybe cutting the recipe in three.
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