Sure, you could buy the packaged stuff, but this Easter treat is a whole lot more fun when you make it yourself!


Credit: Photography by Marcus Nilsson

Recipe Summary test

30 mins
1 hr 30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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. 

  • 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.

  • 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.