Instructions: To make the Marshmallow For Piping: In the bowl of an electric mixer, sprinkle gelatin over 1/3 cup water. Allow gelatin to soften, about 5 minutes. In a small saucepan, combine 1/4 cup water and sugar, and stir over medium-high heat until dissolved. Stop stirring, and place a candy thermometer into sugar; wipe sides of pan with a wet brush if sugar crystals have splattered up. Boil sugar until temperature reaches the soft-ball stage (238 degrees). Remove syrup from heat; add to softened gelatin. Using a mixers whisk attachment, hand-stir the mixture a few minutes to cool; place bowl on mixer stand. Beat on medium-high with whisk attachment until soft peaks form and marshmallow mixture holds shape, 8 to 10 minutes. Beat in vanilla. Transfer marshmallow mixture to a 14-inch pastry bag fitted with a 1/4-inch (#11 Ateco) tip, and pipe immediately. (

Makes about 1 1/2 cups)

To make the Royal Icing: In the bowl of an electric mixer fitted with the paddle attachment combine confectioners sugar and meringue powder or egg whites. Mixing on low speed, add a scant 1/2 cup water drop by drop. For a thinner consistency, usually used for flooding, add more water. A thicker consistency is generally used for further embellishing. Mix until icing holds a ribbon-like trail on the surface for five seconds when you raise the paddle. (Makes 2 1/3 cups)

Fill a rimmed baking sheet or several shallow bowls with sugar. Pipe shapes onto sugar. If desired, color white crystal sugar by stirring in luster dust or sparkle dust a little at a time.

For bunnies, pipe a 1 1/4- inch mound about 1/2-inch tall onto sugar. Pipe a small mound on one side for the tail; pipe a large mound for the head on the opposite side. With a damp finger, pat down the spikes formed from piping the body, tail, and head. Pipe the ears, starting from the top of the head, and pipe onto the body, pulling forward and off to finish. Pat down the spikes on the ears. Working quickly so the marshmallow surface does not dry, use a spoon to cover the entire surface with sugar. Allow to sit a few minutes to set, and lift out of sugar with a spoon or a small offset spatula. Pipe on royal-icing faces with a 1/32-inch (# 1 Ateco) tip; place in a parchment-lined airtight container until ready to serve, or up to 2 weeks.

For chicks, pipe an oval shape about 1 inch wide, tapering the end and pulling upward to finish with the tail. On the opposite end, for the neck and face, pipe a mound about the width of the body, pushing toward tail and up. Pull away from face to form beak. Working quickly so the marshmallow surface does not dry, use a spoon to sprinkle sugar over the surface. Allow shape to sit a few minutes to set; lift out of sugar with a spoon or small offset spatula. Make large and small chicks by changing the dimensions. Pipe on royal-icing eyes with a 1/32-inch (# 1 Ateco) tip; place in a parchment-lined airtight container until ready to serve, or up to 2 weeks.

This recipe yields about 2 dozen.

Caution: Raw eggs should not be used in food prepared for pregnant women, babies, young children, or anyone whose health is compromised.

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