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.
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Yields: 4 dozen peeps