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1
Preheat the oven to 350.
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2
Spread the almonds on a baking sheet and toast, for about 10 minutes, or until golden.
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3
Let cool; rub them between your hands until finely crushed.
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4
In a small bowl, whisk together the cornstarch and confectioners' sugar.
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5
Using a pastry brush, lightly butter the bottom and sides of a 13-by-9-by-2-inch baking pan.
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6
Dust the pan with the cornstarch mixture.
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7
Evenly coat the bottom of the pan with 2/3 cup of the crushed almonds.
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8
In a small bowl, sprinkle the gelatin over the water; make sure the gelatin granules are evenly moistened.
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9
Put the whites in the large bowl of a standing electric mixer.
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10
In a small heavy saucepan, stir together the granulated sugar, corn syrup and 1/2 cup of water.
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11
Bring the mixture to a boil over high heat, washing down the sides of the pan occasionally with a wet pastry brush.
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12
Insert a candy thermometer (be sure the bulb is completely submerged).
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13
When the sugar syrup reaches 230, begin beating the egg whites at medium-high speed.
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14
When the whites are foamy, add the salt and continue beating them until the sugar syrup reaches 245.
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15
Remove the sugar syrup from the heat and quickly whisk in the softened gelatin until completely dissolved.
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16
Beat the sugar syrup into the egg whites in a slow stream at high speed.
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17
Add the vanilla and almond extract, and beat the whites until just cool, about 5 minutes.
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18
Spread the meringue in the prepared pan and smooth the surface.
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19
Let stand uncovered in a cool dry place until set, at least 2 hours.
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20
In a small bowl, stir together about 1 tablespoon superfine sugar with the food color powders of your choice.
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21
Use pink powder for bunny ears and tails and orange powder for chick feet and beaks.
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22
In a medium bowl, tint 1 1/3 cups unsweetened shredded coconut with yellow powder for chicks; leave the coconut white for bunnies.
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23
Adjust the intensity of the colors to your liking.
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24
When the marshmallow has set, sprinkle a work surface with 1 cup of the coconut; set aside the remainder in a bowl.
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25
Using a bunny or chick cookie cutter, cut out the marshmallow shapes as close together as possible.
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26
If the cutter gets too sticky, rinse it under hot water and shake off excess water; it doesn't have to be completely dry.
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27
With dry hands, press the ears, tails feet or beaks of the figures into the colored sugar; shake any excess sugar back into the bowl.
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28
Press the figures into the remaining coconut to coat completely.
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29
Set on a rack to dry for 2 to 3 hours.
