While preparing for my "cat in ice-cream cone" marshmallow class, I couldn't resist making these adorable birds because I can use the exact same batter for the brown and white parts of the birds.
Long-tailed Hokkaido tit marshmallows modeled after the figurine version which is also in this picture. Can you identify the figurine amongst the marshmallows?
Here's a video of the piping tutorial:
Here's a works-in-progress shot of the piped marshmallows...
I am so glad that I can colour marshmallows brown naturally with low fat cocoa powder from Callebaut ever since it became available from Redman!
Low fat cocoa powder (<1%) is excellent for meringue-based bakes like macarons, meringue cookies, chiffon sponges and of course piped character marshmallows because most easily available cocoa powder have much higher fat content of 20-25% which deflates the meringue quickly, resulting in dense bakes.
Fluffy chocolate marshmallows are now possible! stay tuned for an upcoming chocolate marshmallow character in a future post!
with love,
Phay Shing
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