It’s almost Easter, which means we’re about to hit the pinnacle of Peep season. Over the last few years Peeps have become more than little, yellow, chicken-shaped marshmallows. They’ve become a chewy cultural touchstone. Makers of Peeps have started producing pumpkin Peeps for Halloween, tree Peeps for Christmas and mark my words, it’s only a matter of time before we see gefilte Peeps for Passover. But even though you can buy Peeps any time of year, wouldn’t it be better to make your own? Yes it would. So we went over to the International Culinary Center and got director Pastry, Jansen Chan to show us how. Check out the video above for step-by-step instructions and find the full recipe below. Happy peeping.
Related: How to Deep Fry Cadbury Eggs
Yields: 4 dozen peeps
- 200 grams sugar
- 4-6 drops food color (yellow, or pink, if desired)
- 225 grams cold water
- 24 grams gelatin sheets
- 218 grams glucose (or light corn syrup)
- 400 grams granulated sugar
- 2 teaspoon vanilla extract
- ¼ teaspoon salt
- Dark chocolate, melted, as needed
Using your hands, combine the sugar and food color until evenly mixed. Pass through a sifter on top of a parchment lined tray. Allow to dry.
Pour half of the cold water into the bowl of a stand mixer fitted with a whisk attachment. Break the
gelatin sheets into halves or quarters and add them to the bowl. Be sure they are completely submerged
in the water. Let stand at least 10 minutes.
Meanwhile, combine the sugar and remaining cold water in a medium saucepan. Bring the mixture to a boil over medium heat (avoid getting sugar on the sides of the pan). Add the glucose to the pan. Cook until the mixture reaches 240°F (116°C), gently swirling pan as necessary.
Fit a stand mixer with a whisk attachment. Turn the mixer onto low speed, and carefully pour the
hot sugar mixture into the bowl. Gradually increase the mixer speed to high, mixing until the mixture
is very thick, about 10 minutes (the bowl should be barely warm). Add the vanilla and salt near the end
of the mixing time.
Using a pastry bag outfitted with a no. 5 or no. 6 round tip, fill with the marshmallow mixture.
Directly on the colored sugar, pipe the bottom portion of each peep in flat 2” tear-shape form, lifting at the end to create a tail. Continue piping bases only.
If the mixture is too soft for piping, allow it to sit for a few minutes to stiffen.
Rotate the tray 180° so that the tails are away from you, and continue to pipe the top portion of each peep. Pipe a dome on the widest part of the base and when releasing, pull the tip towards yourself to create a peak. Repeat on all the remaining bases.
Coat the tops with remaining colored sugar.
With a small cornet bag, place dots on each side of the peak for eyes.
Let peeps sit overnight, covered.