Vanilla Marshmallow Ducks for Your 2026 Easter Cookie Box
These Easter Ducks Marshmallows are piped freeform from a classic vanilla marshmallow base. They are soft, fluffy, and hold their shape beautifully, making them a whimsical addition to my 2026 Easter Cookie Box.
Because these marshmallows have a soft matte finish, they look wonderful tucked in next to the Easter Egg Cookie Buttercream Macarons and the garden-themed Carrot Pops & Mini Meringues. They add a playful, handmade touch alongside the Sparkling Blossom Sugar Cookies, the Spring Basket Strawberry Sablé Cookies, and the Funfetti Bunny Butter Cookies.
Yield
This recipe makes approximately 60 ducks total: 30 large (40 g) and 30 mini (12–15 g).
Ingredients
Marshmallow Base:
300 g granulated sugar
120 g light corn syrup
120 g water (for cooking syrup)
18 g powdered gelatin
90 g cold water (for blooming gelatin)
1 tsp vanilla extract
Yellow and orange gel food coloring
For Dusting:
100 g powdered sugar
100 g cornstarch
(Whisk together and set aside)
Decoration:
Black sprinkles (for large duck eyes)
Black edible food marker (for mini duck eyes)
Supplies:
Preparing the Base
Step 1: Prepare dusting trays. Line 2 baking pans with parchment. Generously dust with the powdered sugar–cornstarch mixture. This prevents sticking and gives the marshmallows a soft matte finish. Keep extra dusting mix nearby for finishing.
Step 2: Bloom gelatin. In the bowl of your stand mixer, combine the gelatin with 90 g cold water. Stir gently and let it sit for 5–10 minutes to fully hydrate. The gelatin should look thick and gelled before you proceed.
Step 3: Cook sugar syrup. In a heavy saucepan, combine the granulated sugar, corn syrup, and 120 g water. Heat over medium-high, stirring only until the sugar dissolves. Once it starts boiling, stop stirring. Cook until the syrup reaches 115–118°C (240–244°F). Remove from heat immediately.
Build Your 2026 Easter Cookie Box
While your marshmallows are whipping, it is the perfect time to plan your gift presentation! These ducks are designed to sit perfectly inside the 2026 Easter Cookie Box. Their soft texture is a lovely contrast to the crunch of Sparkling Blossom Sugar Cookies and the delicate layers of Spring Basket Strawberry Sablé Cookies.
Whipping and Piping
Step 1: Whip the marshmallow. Turn the mixer on low to loosen the gelatin. Slowly pour the hot syrup down the side of the bowl. Increase speed to high and whip for 8–10 minutes until thick, glossy, and holding soft peaks. It should be warm but not hot. Add the vanilla and yellow color during the final minute. The mixture should be pipeable but not runny.
Step 2: Pipe duck shapes. Transfer most of the yellow marshmallow to a piping bag with a large round tip. Leave about 2 tsp of yellow in the bowl, color it orange, and put it in a bag with a small round tip.
For large ducks: Pipe the body as an oval mound, the head as a smaller attached mound, and pull a quick tail upward. Pipe the beak with the orange marshmallow and add black sprinkle eyes.
For mini ducks: Pipe smaller versions (12–15 g each). Leave space between shapes.
Setting and Finishing
Step 1: Set marshmallows. Allow the ducks to set uncovered at room temperature for 2–6 hours (or overnight if your environment is humid). Once set, dust them with the remaining sugar-cornstarch mix using a sieve or large fan brush. Use the black edible food marker for the mini ducks' eyes.
Step 2: Finish. Lift the ducks from the tray and brush off any excess dusting mixture. They should feel soft and fluffy, not rubbery, and be easy to handle without sticking.
Tips for Success
Work quickly: Once the marshmallow is whipped, it will begin to set. Have your trays ready to pipe immediately.
Temperature Control: Keep your piping bags warm by resting them in a turned-off microwave or oven if the mixture begins to firm up too quickly.
Texture check: If the mixture is too soft to pipe, whip it a bit longer. If it's too stiff, you may have whipped it slightly too long, so pipe as fast as you can.
Storage: Store in an airtight container at cool room temperature for 3–4 days. Avoid refrigeration, as this causes condensation and makes the marshmallows sticky.
Once you have finished these, make sure to check out the Easter Egg Cookie Buttercream Macarons, the Spring Basket Strawberry Sablé Cookies, the Carrot Pops & Mini Meringues, and the Sparkling Blossom Sugar Cookies to complete your handmade holiday collection!
Timeline:
Bloom & Cook Syrup — 15 min
Whip Marshmallow — 10 min
Piping — 15 min
Setting — 2–6 hours (active work finished)
Total active time: ~40 minutes
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Easter Ducks Marshmallows
Master the art of hand-piped Easter Ducks Marshmallows with this family secret recipe. Soft, fluffy, and perfectly vanilla-flavored, these "peep" style treats are a must-have for your 2026 Easter Cookie Box. Includes tips on sugar syrup temperatures, piping techniques, and humidity-proof storage.
Ingredients
- 300 g Granulated sugar
- 120 g Light corn syrup
- 120 g Water (for cooking the syrup)
- 18 g Powdered gelatin
- 90 g Cold water (to bloom gelatin)
- 1 tsp Vanilla extract
- Yellow and Orange gel food coloring
- 100 g Powdered sugar
- 100 g Cornstarch (Whisk together and set aside)
- Black sprinkles (Large duck eyes) or melted dark chocolate
- Black edible food marker (Mini duck eyes)
Instructions
- Step 1: Prepare dusting trays. Line 2 baking pans with parchment. Generously dust with the powdered sugar–cornstarch mixture. This prevents sticking and gives the marshmallows a soft matte finish. Keep extra dusting mix nearby for finishing.
- Step 2: Bloom gelatin. In the bowl of your stand mixer, combine the gelatin with 90 g cold water. Stir gently and let it sit for 5–10 minutes to fully hydrate. The gelatin should look thick and gelled before you proceed.
- Step 3: Cook sugar syrup. In a heavy saucepan, combine the granulated sugar, corn syrup, and 120 g water. Heat over medium-high, stirring only until the sugar dissolves. Once it starts boiling, stop stirring. Cook until the syrup reaches $115\text{--}118^{\circ}\text{C}$ ($240\text{--}244^{\circ}\text{F}$). Remove from heat immediately.
- Step 1: Whip the marshmallow. Turn the mixer on low to loosen the gelatin. Slowly pour the hot syrup down the side of the bowl. Increase speed to high and whip for 8–10 minutes until thick, glossy, and holding soft peaks. It should be warm but not hot. Add the vanilla and yellow color during the final minute. The mixture should be pipeable but not runny.
- Step 2: Pipe duck shapes. Transfer most of the yellow marshmallow to a piping bag with a large round tip. Leave about 2 tsp of yellow in the bowl, color it orange, and put it in a bag with a small round tip.
- For large ducks: Pipe the body as an oval mound, the head as a smaller attached mound, and pull a quick tail upward. Pipe the beak with the orange marshmallow and add black sprinkle eyes.
- For mini ducks: Pipe smaller versions (12–15 g each). Leave space between shapes.
- Step 1: Set marshmallows. Allow the ducks to set uncovered at room temperature for 2–6 hours (or overnight if your environment is humid). Once set, dust them with the remaining sugar-cornstarch mix using a sieve or large fan brush. Use the black edible food marker for the mini ducks' eyes.
- Step 2: Finish. Lift the ducks from the tray and brush off any excess dusting mixture. They should feel soft and fluffy, not rubbery, and be easy to handle without sticking.
- Setting: Allow the ducks to set uncovered at room temperature for 2–6 hours (overnight is ideal). They should be soft but not sticky.
- Dusting: Once set, dust the marshmallows with the remaining sugar-starch mix using a sieve. Use a black edible marker to dot the eyes on the mini ducks. Lift them from the tray and gently brush off the excess powder.