Chick in a Nest: A Tasty Homemade Easter Treat

These homemade marshmallow chicks in sweet, crunchy nests make for some seriously impressive Easter goodies

Recipe by LeeAnne Wright
From the print edition, April 2012

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Photography by Michael Alberstat

These homemade marshmallow chicks in sweet, crunchy nests make for some seriously impressive Easter goodies. Pair them with our oh-so-easy Creamy Easter Eggs for a delicious treat that’s sure to be a big hit with kids of all ages.

Pressed for time? Keep things nice and simple by topping your nests with a few candy-coated chocolate eggs or jelly beans.

Makes about 12

Chicks

1. Place 5 tablespoons cold water in a large bowl. Sprinkle 2 ¼ teaspoons gelatin over water to soften; set aside.

2. In a medium pot over medium heat, combine ¼ cup water and 1 cup sugar and stir until sugar has melted. Increase heat to high; insert a candy thermometer at side of pot. (Do not allow it to touch the bottom.) Without stirring, heat until thermometer reads 238°F (soft ball stage), about 6–10 minutes. (If crystals begin to form on sides of pot, dip a pastry brush in water and brush down the sides of the pot.) When sugar syrup reaches 238°F, carefully pour into bowl with gelatin.

3. Using an electric hand mixer with a whisk attachment, beat mixture until glossy and soft peaks hold their shape, about 8 minutes. Fill a large piping bag, fitted with a round ¼-inch tip, with mixture. Working quickly, hold the piping bag at a 90-degree angle and squeeze out marshmallow mixture to form a chick body, making it thicker at one end and pinching at the other. Pipe additional mixture onto the thick end, pulling up to form a head and beak. Repeat with remaining mixture.

4. Working quickly, spread 3 cups yellow sanding sugar on a rimmed sheet pan. Sprinkle sugar on chicks, coating completely.

5. Combine 1 teaspoon cocoa and ¼ teaspoon water and stir to form a paste. Dip a toothpick in cocoa paste and dab on sides of chick head to make eyes.

Nests

1. In a double boiler, melt 1 bag (300 g) butterscotch chips (scant 2 cups).

2. Place 3 cups chow mein noodles in a large bowl. (We like Farkay brand because they’re extra-thin.) Pour melted chips over noodles and stir to coat.

3. Using your hands, scoop up about ¼ cup of noodles and press into a greased muffin-tin well, forming an indent in the middle and pressing up at the sides to make it nest-shaped. Repeat with remaining noodles. Let nests harden before removing from muffin tin.

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