Easter is often associated with sweets, and perhaps none more (in)famous than the marshmallow peep. Although they’re usually store-bought, making them at home can be a fun project – but note that it will require an electric mixer and a piping bag. This version combines the traditional ingredients with a tablespoon of local honey, some lemon, and hibiscus, both in honor of the spring to come and to help prevent crystallization of the sugar. Enjoy!
Ingredients
- 2 packets gelatin
- 2 cups sugar
- 1 tablespoon local honey
- 1 tablespoon dried lavender or hibiscus
- Zest and juice of 1 lemon
- Colored sanding sugar
- 1-2 ounces milk chocolate, melted (optional)
Instructions
Pour ⅔ cup cold water in a bowl. Sprinkle gelatin packets over the water and set aside.
Combine sugar, ¾ cup water, honey, hibiscus, and lemon zest/juice in a non-reactive (stainless steel or ceramic) sauce pot, making sure the water is absorbed by the sugar. Bring to a boil and cook until the mixture is slightly firm and sticky. (This should happen when the mixture is around 240˚F.) Do not stir while cooking. If you begin to notice crystals of sugar around the side of the pot, brush them off with a wet pastry brush.
Pour the mixture into a 5-quart electric mixer. Combine with the gelatin and let cool for 5 minutes, then begin to whip on high speed until mixtures turns white and becomes stiff, about 10 minutes.
Transfer mixture to a piping bag. Spread a layer of colored sugar across a flat, non-stick preparation surface, then pipe tear drop shapes directly onto it for the base of the peep, followed by a second, smaller tear drop directly on top for the head. Sprinkle this with more colored sugar. Repeat the process until you’ve populated your kitchen with enough peeps (using a clean board if you want to change to a different color of sugar), then set all aside to cool and set for at least 30 minutes. Once cooled, eyes can be added by applying a small amount of melted milk chocolate with a toothpick or a paper cornet.
