Get a pastry bag ready (I have the best luck with the large, plastic coated ones by Ateco) with a ½” plain round tip. Get a plate and pour ½” of sugar onto it. This will be where you pipe the chicks. Prepare a baking sheet and line it with parchment paper. You will gently transfer the piped chicks onto the sheet. Get a standing mixer ready to use with the whisk attachment.

Pour 1/3 cup cold water into mixer bowl and sprinkle gelatin over the water. Let hydrate as you cook the sugar syrup.

In a saucepan over medium high heat, cook the sugar with ¼ cup water until it boils. Lower the heat a bit and let the sugar syrup boil until it reaches 240º F on a candy thermometer. Remove from heat and scrape the gelatin into the sugar syrup. Hand stir until combined. Pour into mixing bowl and whisk on medium high speed for 10-15 minutes, adding the vanilla for the last minute. The fluff should have stiff peaks. Quickly transfer fluff into piping bag to begin making the little chicks.

Onto the sugar plate, pipe a flat oval shape. This is the base of the chick. Then pipe a head/neck at one end of the oval. Using your finger or a toothpick, pull a little beak shape from the head. Sprinkle the chick with more sugar. Using a spatula, gently lift the chick out of the sugar and transfer to the cookie sheet. Repeat.

Once the chicks are all made, melt a few chocolate chips and use a toothpick to apply little chocolate eyes to your birds. Let set at room temp for about 4 hours before enjoying.