Marzipan Easter Eggs
Difficulty: Medium
Diet : GF, Eggless,
Calories: 178kcal
Adjust Servings Here: 10 Eggs
Description
Marzipan Easter eggs are a perfect treat to hand out during the Easter holiday. This simple, easy and effortless method of making homemade marzipan Eater eggs is fool-proof and enjoyable. You can make them with vanilla or chocolate marzipan, and you can also stuff them with sweet centers. Either way, they are a must-have Easter treat.
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 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 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 (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.
- 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.
- 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
- 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.
Nutrition Information
Calories: 178kcalCarbohydrates: 16gProtein: 2gFat: 12gSaturated Fat: 4gCholesterol: 0mgSodium: 8mgPotassium: 87mgFiber: 1gSugar: 13gCalcium: 15mgIron: 0.7mg
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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