Thought Leader Series: The Best Peeps for Your Easter Basket

Serena Lissy is a food writer and chocolatier known in the industry as the go-to expert for patisserie and chocolate information. To learn more about her, visit SerenaLissy.com. Every year when Easter rolls around, you start to see the...

Easter basket

Serena Lissy is a food writer and chocolatier known in the industry as the go-to expert for patisserie and chocolate information. To learn more about her, visit SerenaLissy.com.

Every year when Easter rolls around, you start to see the store shelves fill up with those cute little peeps - the little yellow chicks that are essentially marshmallows covered in sugar. Easter just wouldn't be the same without them.

Easter basket

This year we decided to try making peeps at home. What we ended up with was a fluffy, delicious marshmallow covered in sugar sprinkles - much better than anything we could have purchased at a store.

This is a simple recipe that requires you to work with hot sugar and have a bit of skill with a piping bag, but it's well worth it in the end.

We used a silicon mold for the Easter bunnies, but if you don't have one, you could line a 1/4 sheet pan with parchment paper, spray with nonstick spray, and spread marshmallow onto it with a spatula. Then use cookie cutters to cut out the marshmallows.

Easter basket

Marshmallow Peeps

Ingredients

  • 2 1/2 teaspoons (1 envelope) unflavored gelatin
  • 1 cup sugar
  • 1/3 cup cold water
  • 1/4 cup water
  • 1/8 teaspoon vanilla extract
  • Colored sugar
  • Cocoa powder

Directions

  • Spray your silicone Easter bunny mold with nonstick spray and set aside until ready to use.
  • In the bowl of a stand mixer, sprinkle the gelatin over 1/3 cup cold water. Allow the gelatin to soften for about five to seven minutes.
  • In a small saucepan, combine the remaining 1/4 cup water, sugar and vanilla. Stir over medium-high heat until the sugar is dissolved. Stirring is important during this part to prevent the sugar from burning onto the bottom of the pan. Place a candy thermometer in the sugar water. Boil until the sugar reaches 238 degrees.
  • At 238 degrees, remove the sugar from the heat and carefully pour over the softened gelatin. With the whisk attachment, beat on medium-high until soft peaks form and the marshmallow mixture holds its shape, about 10 minutes.
  • Transfer the marshmallow mixture into a large piping bag. Cut off a small piece of the bag at the tip to allow the marshmallow to flow from the bag. Pipe immediately. You must work quickly at this stage of the recipe. The marshmallow sets up quickly and will become sticky and hard to pipe if you move too slowly.
  • Once done piping into the molds, let them sit for about 15 minutes. Once cooled, pop them out of the mold and onto a plate covered with colored sugar. Move them around a bit to fully coat each side.

  • Sprinkle cocoa powder onto a clean plate. Dip a toothpick into water, then dip it into the cocoa powder. Dab dots onto the marshmallow where the eyes and nose should be.

And there you have it. These simple marshmallows look great and are a wonderful treat for any Easter basket.

Browse our bakeware to find everything you need to make your own peeps.