At Easter Peeps are sold by millions in the U.S.. I found the original Peeps so cute and fresh in color. So I just have try to make them my selves.
I will mention that I managed to make a few of those who say «beep», but the most of them look like elephants, fat sea lions and fantasy creatures.
Marsmallow! 27 Peeps
- 15 oz (430 gr) sugar
- 2 teaspoons glucose
- 3/4 cup (1.8 dl) water (I)
- 2 tablespoons gelantine powder
- 1/4 cup (0.6 dl) water (II)
- 2 egg whites
- taste-vanilla or other flavor
- 28 oz (800 gr) sugar devided into 4
- yellow, purple, pink and green gel colors
Zimmer the water (I), sugar and glucose to reashe 250 F (125 C ) degrees.
Meanwhile mix water (II) and gelantine powder in a separate bowl.
Remove the sugar mixture from heat and stir in the gelantine. Meanwhile whip egg white to soft peakes.
Pour the hot sugar in a thin streame into the egg whites, while the mixer is running on medium speed.
Whipp on high speed until the mixture expand and becomes airy and glossy.
Turn the mixer off and raise the whips and check: When the marshmallow flow slowly of from the whips it is to loose. whipp for 30 sec more and check again.
Beat until mixture just stays still when the whipps are raised.
If you should be unfortunate enough to whipp the mixture too solid, quickly spread it in a 8″ x 8″ (20 x 20 cm) pan, and let set for 5 hours before cuting into small squairs. Or you can cut out shapes with a cookie cutter!
Place a sheet of baking paper for each color on a table.
scoope the marshmallow into a piping bag and attach a big open tip, or cut a hole with a 1/2 inch opening. and pipe seven Pepps bodies, and then go back and pipe the heads on top.
Repeat the same for all 4 sheets of baking paper.
Sprinkle the sugar on top and let rest for 1.5 hours.
Poure most of the sugar back into separat plastic bags and drop in one Peep . Shake the sugar/pepp in the bag until the it is uniform in color and let them rest on the baking paper and setle for 5 hours before packing in airtight container.
More recipes for Easter: