Recipe courtesy of Food Network Kitchen
Total:
5 min
Active:
5 min
Yield:
6 whoopeeps
Level:
Easy
Total:
5 min
Active:
5 min
Yield:
6 whoopeeps
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Add the bodies of the marshmallow chicks to a microwave-safe bowl. Microwave for 30 seconds to 1 minute until melted. Stir in the strawberry jam and cornstarch until thoroughly combined.

Pour the marshmallow mixture into a piping bag or zip-top bag. Snip off the tip and pipe the marshmallow mixture onto each whoopie pie bottom. Top with the whoopie pie tops. Take the reserved marshmallow chick heads and stick on top of the whoopeeps.

If the marshmallow chick head does not stick onto the whoopie pie top, heat for a second or so in a nonstick pan until sticky.

Cook's Note

Cook's Note: For yellow marshmallow chicks, use lemon curd; for purple marshmallow chicks, use blackberry preserves.

More from:

Easter

IDEAS YOU'LL LOVE

Roasted Salmon with Green Herbs

Recipe courtesy of Ina Garten

Lemon Curd

Recipe courtesy of Ina Garten

Roasted Shrimp Cocktail

Recipe courtesy of Ina Garten

Lizzie's Strawberry Cupcakes

Recipe courtesy of Trisha Yearwood

Breakfast Casserole

Recipe courtesy of Cyleen Friman

Pan-Fried Salmon

Recipe courtesy of Food Network Kitchen

Marmalade Butter

Recipe courtesy of Ina Garten

Scalloped Potatoes with Ham

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking