![\"peeps\"](\"http:\/\/farm6.staticflickr.com\/5343\/6908812148_7c2329bcd7_z.jpg\")
<\/a>The first step was to whiz together granulated sugar and some yellow gel food coloring in my coffee grinder, so I’d have a superfine, yellow sugar<\/a> to coat the peeps with. The second step was to make a batch of Martha’s marshmallows<\/a>. It’s a recipe I revisit every Christmas, but I’ve always dumped the marshmallow goo straight into a pan and cut it into squares after it’s set. This was the first time I’d tried piping it, and realized there were two very important factors in play: the marshmallows had to be whipped as stiffly as possible, and I had a limited window to work in before the marshmallows started to set and became too thick to pipe.<\/p>\nI used an Ateco #808 tip to pipe the peeps– it’s got a 5\/8″ tip and is so big I haven’t even found a coupler it fits with, so I have to ghetto-rig it with a gallon size bag and a rubber band. After piping my chicks, I covered them in the yellow sugar, and let them set for about an hour. Then I dusted off the excess sugar and used a toothpick and some brown gel food coloring to dot on some eyes. All in all, they’re not as pretty as factory peeps, but they’re way more delicious.<\/p>\n
My family isn’t religious, but Easter is eagerly awaited every year for one reason– seasonal candy. There’s a long list of sweets we look forward to, including malted eggs, starburst jelly beans, but most importantly: peeps. It’s not because they’re … Continue reading ![\"peeps](\"http:\/\/farm8.staticflickr.com\/7072\/7054902475_221f6e5fb6_z.jpg\")
<\/a>I used some fancy tips to make some swirly, cupcake-icing-like marshmallows, and knew right away they’d be perfect for s’mores. I threw together the graham cracker dough from this book<\/a>, and an hour and a half later, I was in heaven.<\/p>\n![\"s'more\"](\"http:\/\/farm8.staticflickr.com\/7119\/7054908549_25791476ff_z.jpg\")
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