Recipe by Geoffrey Zakarian
|Active Time||Total Time||Servings|
1 hour, 30 minutes
Makes about 40
1 envelope unflavored gelatin
1 cup sugar
1 1/2 tsp. elderflower liqueur (such as St-Germain)
1/4 tsp. rose water
Food coloring (optional)
Black edible marker
1. Pour 1/3 cup warm water into the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the water with the gelatin. Let stand until softened, about 5 minutes.
2. Meanwhile, in a small pan, stir the sugar and 1/4 cup water over medium heat until the sugar dissolves. Attach a deep-fry or candy thermometer to the pan. Cook without stirring until the thermometer registers 240°, about 8 minutes.
3. With the mixer on medium speed, gradually add the hot sugar syrup. Increase the speed to high; whip until the mixture begins to thicken, about 3 minutes. Add the liqueur, rose water, and food coloring, if using. Beat until marshmallow forms, about 8 minutes. Transfer to a piping bag with a 1/2-inch-wide tip.
4. Line a baking sheet with parchment paper. Sprinkle with the colored sugar. For the bodies, pipe 1 1/2-inch-long ovals (about 40) on top of the sugar. Pipe a head onto each body. Sprinkle with colored sugar. Let stand until set, at least 30 minutes. Use the marker to make eyes.