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.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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.
In this episode of Moveable Feast with Fine Cooking from San Luis Obispo county, California, Curtis jumps into the waters of Morro Bay Oyster Company, a hub for oyster farming…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?