The rich, sweet and nutty aroma of marzipan is produced by a blend of sugars, ground almonds and egg whites and flavourings such as vanilla extract. Marzipan dough is pale-coloured and malleable. It is ideal for projects such as crafting decorative, edible Easter eggs because you can easily change its base colour by incorporating drops of food colouring into the dough. Making marzipan Easter eggs is an ideal project for kids to get stuck into because it lets them engage their creative energies and relish eating the final results.
Place 200 grams (7 ounces) of caster sugar, 200 grams (7 ounces) of icing sugar and 300 grams (10.5 ounces) of ground almonds into a large bowl. Stir the ingredients using a tablespoon to combine them.
Measure 65 grams (2.5 ounces) of liquid egg white into a bowl. Add one teaspoon of vanilla extract and stir the ingredients together.
Make a well in the centre of the sugar and almond mixture. Pour the egg white and vanilla extract mixture into the well and stir the ingredients to combine them. Form the mixture into a dough with your hands, and sprinkle a little icing sugar onto the dough if it feels too sticky.
Scoop two teaspoons of marzipan dough into your hands and roll the dough between your palms to create an egg shape. You can change the colour of the marzipan egg by adding two or three drops of food colouring to the dough before shaping it with your hands.
Decorate the coloured marzipan eggs by using small implements such as lolly sticks to indent patterns, such as zig-zags and stripes, on the dough. You can also dab egg white onto small pieces of coloured marzipan dough and stick them onto the surface of the marzipan eggs.
Wrap each marzipan egg in a plastic freezer bag and place the eggs into an airtight container. You can store the marzipan eggs in a refrigerator for up to a week.
To prevent your hands staining with each colour change, wear thin plastic gloves while handling the dough.
Use pasteurised egg white to avoid the risk of food poisoning from bacteria such as salmonella.
Tips and warnings
- To prevent your hands staining with each colour change, wear thin plastic gloves while handling the dough.
- Use pasteurised egg white to avoid the risk of food poisoning from bacteria such as salmonella.