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 and to help prevent crystallization of the sugar. Enjoy!
Servings: 15peeps
Author: Carlos Perez, edible Nutmeg
Ingredients
2packets gelatin
2cupssugar
1tablespoonlocal honey
1tablespoondried lavender or hibiscus
Zest and juice of 1 lemon
Colored sanding sugar
1 to 2ouncesmilk chocolatemelted (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) saucepot, 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 degrees 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 teardrop shapes directly onto it for the base of the peep, followed by a second, smaller teardrop 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.
