Marzipan Easter Eggs
Marzipan eggs are a perfect treat for the Easter holiday. This simple and easy fool-proof method is fun and enjoyable. You can make the classic eggs with vanilla or chocolate marzipan, and you can also stuff them with sweet centers.
As a kid, this was one of my must-have treats during Easter. Actually, way before Easter. My mom would take orders for homemade marzipan Easter eggs. And she would make lots of these. And I’d get to make the mini flowers with her. I’d also get to pipe the leaves sometimes. In addition, I’d also use my tiny hands to add the little gold and silver dragees or beads.
Why make these Easter eggs
- Marzipan is a candy that everybody loves. You can use store-bought or homemade marzipan for these eggs. Guess what? homemade takes less than 5 minutes to make with my no-cooking recipe.
- It can be molded into almost anything from truffles, balls, and shaped characters so why not eggs?
- I have three different marzipans eggs here
- classic eggs made with vanilla or chocolate marzipan
- Stuffed marzipan eggs – stuffed with chocolate-coated nuts
- Chocolate-coated eggs – classic or stuffed.
Egg molds
I am using an egg mold, which I got from my mom a long time ago. And yet, you can use any egg shape mold. Such easter egg-shaped molds can very easily be found in any cake decorating store, or you can also check the links below. Another option is to form the marzipan eggs by hand. Simply roll them into an egg shape for whole eggs, or cut them in half and reshape them as necessary for half eggs.
Ingredients and substitutes
- Marzipan – You can use homemade or store-bought marzipan for these eggs. And yet, why buy store-bought marzipan when you can easily make it at home in five minutes? Yes, you heard me – homemade marzipan takes 5 minutes. You can also make almond marzipan or chocolate marzipan using an almond meal. And if you choose to make a homemade almond meal add another 5 minutes.
- Chocolate-coated nuts – I like to use these as a little treat in the eggs. And yet, you can omit this completely or choose something else you like. Just make sure it’s not too bulky. Whatever you use needs to fit into the egg shape, or the finished egg won’t lay flat.
- Chocolate – If you know how to temper chocolate, use tempered chocolate to coat the eggs. Otherwise, use compound chocolate. This means you don’t need to temper the chocolate. And compound chocolate can be found in any cake decorating store.
Marzipan easter eggs
Classic Marzipan Eggs
- Place a piece of plastic wrap over the egg mold. This will ensure the marzipan eggs can be easily removed from the mold. Otherwise, the oil in the marzipan can cause it to tick in the mold.
- That a small ball of marzipan and knead it with your finger so you have no cracks. Place it into the mold over the plastic wrap and press down into shape.
Pro tip – the amount of marzipan will depend on the size of the mold. - You should now have a smooth half-egg in the mold. Flip the mold using plastic wrap to remove it from the mold.
- Decorate the half egg with icing sugar borders and blossoms (as shown in the video).
Alternatively, you can also attach two halves with melted chocolate to make a full egg shape. It is kinda heavy (and expensive)
Stuffed Marzipan eggs
- That a small ball of marzipan and knead it with your finger so you have no cracks. Place it into the mold over the plastic wrap and press down into shape.
Pro tip – the amount of marzipan will depend on the size of the mold and the size of the nut you stuff into the mold. - Then place a chocolate-coated nut in the middle of the marzipan. Press down firmly but gently so it sinks in but does not break. Make sure the marzipan wraps the nut and the top is smooth.
- You should now have a smooth half-egg in the mold. Flip the mold using plastic wrap to remove it from the mold.
- Decorate the half egg with icing sugar borders and blossoms (as shown in the video). Alternatively, you can also attach two halves with melted chocolate to make a full egg shape. It is kinda heavy
Chocolate-coated eggs
- Melt compound chocolate in a bowl. Add a tablespoon or two of vegetable oil so it is a thick pouring consistency.
Pro tip – The thicker the chocolate the thicker the coating around the eggs. Alternatively, you can use tempered chocolate. - Drop the egg in the chocolate and coat it on all sides. Pick with a fork and let excess drip off. Gently scrape the bottom of the egg on the edge of the bowl and place it on parchment paper.
Pro tip – make sure to let the excess drip off well otherwise there will be a pool of melted chocolate around the egg on the parchment paper. You don’t want that. - You can let the chocolate set then decorate with borders and blossoms (as shown in the video). Or you can stick some decoration to the eggs while the chocolate is still wet.
Chocolate marzipan
Now you can do the exact same thing with any marzipan – this chocolate marzipan uses cocoa powder in the vanilla marzipan to get that dark color but also to reduce the sweetness.
You can leave the eggs uncoated with chocolate and decorate them with icing flowers just as we did the vanilla marzipan.
Tips for Success
- You can use store-bought or homemade marzipan for these eggs. For homemade try these three easy recipes
- Marzipan can be made with any nuts from classic almonds, to cashews, pecans, hazelnuts, or macadamia nuts.
- If making homemade ensure the nuts are ground to a powdered consistency otherwise the marzipan will be grainy rather than smooth.
- Similar to sugar paste, marzipan can dry out easily so it must be kept wrapped in plastic at all times.
- Knead marzipan well before you use it so it is smooth, not crumbly.
- I use sugar syrup for making marzipan but you can also use water. Water will decrease the shelflife of marzipan.
- Cornstarch causes mold in marzipan so do not use cornstarch or cornflour when working with marzipan. Instead, use powdered sugar/icing sugar.
- Easter eggs can be kept for a week up to 10 days if stored well.
- Learn more about marzipan here – Marzipan 101 – tips, storage, and more.
Marzipan Easter eggs can be kept for a week up to 10 days if stored well.
Marzipan and almond paste use the same ingredients. However, marzipan is smoother and can be colored and molded into different things like Easter eggs, marzipan fruits, and other shapes. Almond paste is coarse and a little less sweet because it has less powdered sugar. And it’s often used as filling in baked products like croissants.
While they both have similar ingredients, frangipani is very differently used than marzipan. Frangipani is used in baked treats, often at the bottom of a pie crust or galettes topped with fruits. Also, frangipani has whole eggs so it needs to be cooked, whereas marzipan can be used raw, eaten on its own, or added to other products as an ingredient.
Same as sugar paste, it’s best to use food color gels to dye marzipan. Use a small amount with a toothpick as the color will intensify later. Also, avoid kneading the paste aggressively to prevent the marzipan from getting oily. Over-kneading can cause oil from the nuts to separate making it hard to work with.
I love making Marzipan truffles, marzipan chocolate balls, as well as my marzipan chocolate squares to give as gifts during the holidays. Marzipan can also be made with other nuts such as Pecan Marzipan Truffles,
Marzipan Easter Eggs
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Video
Ingredients
- 7 oz (200 g) Homemade marzipan
- 8 oz (225 g) Chocolate marzipan
For stuffed marzipan Easter eggs
- 12 Chocolate coated nuts
For chocolate coated marzipan Easter eggs
- 4 oz (110 g) Chocolate ((3.5 oz))
- 2 tbs Vegetable or coconut oil
Instructions
Classic Marzipan Eggs
- Place a piece of plastic wrap over the egg mold. This will ensure the marzipan eggs can be easily removed from the mold. Otherwise, the oil in the marzipan can cause it to tick in the mold.
- That a small ball of marzipan and knead it with your finger so you have no cracks. Place it into the mold over the plastic wrap and press down into shape. Pro tip – the amount of marzipan will depend on the size of the mold.7 oz Homemade marzipan, 8 oz Chocolate marzipan
- You should now have a smooth half-egg in the mold. Flip the mold using plastic wrap to remove it from the mold.
- Decorate the half egg with icing sugar borders and blossoms (as shown in the video).Alternatively, you can also attach two halves with melted chocolate to make a full egg shape. It is kinda heavy (and expensive)
Stuffed Marzipan Easter eggs
- That a small ball of marzipan and knead with your finger so you have no cracks. Place it into the mold over the plastic wrap and press down into shape. Pro tip – the amount of marzipan will depend on the size of the mold and the size of the nut you stuff into the mold.12 Chocolate coated nuts
- Then place a chocolate-coated nut in the middle of marzipan. Press down firmly but gently so it sinks in but does not break. Make sure the marzipan wraps the nut and the top is smooth.
- You should now have a smooth half egg in the mold. Flip the mold using the plastic wrap to remove it from the mold.
- Decorate the half egg with icing sugar borders and blossoms (as shown in the video).Alternatively, you can also attach two halves with melted chocolate to make a full egg shape. It is kinda heavy
Chocolate coated marzipan Easter eggs
- Melt compound chocolate in a bowl. Add a tablespoon or two of vegetable oil so it is a thick pouring consistency. Pro tip – The thicker the chocolate the thicker the coating around the eggs. Alternatively, you can use tempered chocolate.4 oz Chocolate, 2 tbs Vegetable or coconut oil
- Drop the egg in the chocolate and coat it on all sides. Pick with a fork and let excess drip off. Gently scrape the bottom of the egg on the edge of the bowl and place it on parchment paper. Pro tip – make sure to let the excess drip off well otherwise there will be a pool of melted chocolate around the egg on the parchment paper. You don't want that.
- You can let the chocolate set then decorate with borders and blossoms (as shown in the video). Or you can stick some decoration to the eggs while the chocolate is still wet.
Recipe Notes & Tips
- You can use store-bought or homemade marzipan for these eggs. For homemade try these three easy recipes
- Marzipan can be made with any nuts from classic almonds, to cashews, pecans, hazelnuts, or macadamia nuts.
- If making homemade ensure the nuts are ground to a powdered consistency otherwise the marzipan will be grainy rather than smooth.
- Similar to sugar paste, marzipan can dry out easily so it must be kept wrapped in plastic at all times.
- Knead marzipan well before you use it so it is smooth, not crumbly.
- I use sugar syrup for making marzipan but you can also use water. Water will decrease the shelflife of marzipan.
- Cornstarch causes mold in marzipan so do not use cornstarch or cornflour when working with marzipan. Instead, use powdered sugar/icing sugar.
- Easter eggs can be kept for a week up to 10 days if stored well.
- Learn more about marzipan here – Marzipan 101 – tips, storage, and more.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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These Easter eggs look too pretty to eat! I love marzipan and have to check your other marzipan recipes too. YUM!
Thanks, Jan. Yes, we love marzipan anything here too.
Fantastic tutorial. I can’t wait to try making my own Marzipan!
Thanks, Cyndy
I so want to make these marzipan egg. They really look easy and they are so pretty.
Thanks, Jere. Yes, very easy.