Easter eggs made of chocolate, marzipan or colourful candy melts are every kid’s delight. Without them, Easter Sunday seems to be incomplete. Though readily available at various stores, the tradition of making them at home is special and enjoyable with the children getting excited in lending a helping hand to mould and shape the eggs.
Marzipan is an almond and sugar paste with a soft, pliable texture that can be sculpted into various shapes used for decorating cakes and pastries. The entire cake is also covered or iced with marzipan. Prepared with almonds, powdered sugar, rose water, corn syrup or egg white to form a dough that is easy to roll, cut, shape or mould. Often, the expensive almonds are substituted with cashewnuts. When using egg white, the mixture is heated on low heat until it leaves the sides of the pan and reaches a soft ball stage. In case of rose water or corn syrup, the dough can be prepared in a food processor requiring no cooking. Easter eggs made with marzipan are decorated with royal icing, fondant flowers and leaves. Wrapped in cellophane wrap tied with a ribbon to gift to family and friends. They are very easy to make and delicious to eat.
Royal icing is made with confectioner's sugar (icing), egg whites or meringue powder and lemon juice. To prevent the icing from hardening, glycerine is often added. Egg whites carry the risk of salmonella hence I have prepared the icing with milk. It is used to decorate cakes, cookies, marzipan and other desserts. Also, acts as a glue to attach various decorations. Hardens on drying to a crunchy texture and delightful in taste.
Marzipan is an almond and sugar paste with a soft, pliable texture that can be sculpted into various shapes used for decorating cakes and pastries. The entire cake is also covered or iced with marzipan. Prepared with almonds, powdered sugar, rose water, corn syrup or egg white to form a dough that is easy to roll, cut, shape or mould. Often, the expensive almonds are substituted with cashewnuts. When using egg white, the mixture is heated on low heat until it leaves the sides of the pan and reaches a soft ball stage. In case of rose water or corn syrup, the dough can be prepared in a food processor requiring no cooking. Easter eggs made with marzipan are decorated with royal icing, fondant flowers and leaves. Wrapped in cellophane wrap tied with a ribbon to gift to family and friends. They are very easy to make and delicious to eat.
Royal icing is made with confectioner's sugar (icing), egg whites or meringue powder and lemon juice. To prevent the icing from hardening, glycerine is often added. Egg whites carry the risk of salmonella hence I have prepared the icing with milk. It is used to decorate cakes, cookies, marzipan and other desserts. Also, acts as a glue to attach various decorations. Hardens on drying to a crunchy texture and delightful in taste.
Marzipan Easter Eggs
(Yields 535 grams)
Marzipan
Ingredients:
250 grams ground almond or cashewnuts
250 grams confectioner's (icing) sugar (2 cups)
100 ml water (1/2 cup)
1 egg white
few drops of almond or vanilla extract
colours (as desired)
Method:
In a saucepan, melt sugar with water to make a syrup of one string consistency. Mix in ground almonds or cashewnuts, egg white and stir continuously till the mixture reaches a soft ball stage (235 F to 240 F or 118 C to 120 C) leaving the sides of the pan, around 20 minutes. Incorporate the almond or vanilla extract and remove from heat.
(Soft ball stage - A small amount of the mixture dropped into cold water should form into a soft, flexible ball.)
Pour onto a board and using gloves while still warm knead to form a dough. (If you don’t have gloves, insert hands in big ziploc bags to protect your hands and handle the hot mixture.)
Divide marzipan into balls and colour as desired. Fill in egg shaped moulds and unmould on parchment paper to dry.
Once the eggs are hardened, decorate with royal icing to stick two halves together or leave halves individually ensuring that they are moulded with an extra base.
Decorate eggs with flowers and leaves made of either royal icing or fondant.
Note:
No-Egg Royal Icing
Ingredients:
1 cup confectioner’s (icing) sugar
3 teaspoons milk
1 teaspoon light corn syrup
1/8 teaspoon almond or vanilla extract
colours (if desired) use paste or powder
Method:
Sift icing sugar and transfer to a bowl. Add milk and blend with electric hand mixer till it is lump free. Mix in corn syrup and extract till smooth.
When piped, the icing should be thin enough to flow through a small (1/8 ") hole in a parchment paper pastry cone. It should hold its shape without spreading or being runny.
If icing is too thick, add milk by the drop and if the consistency is thin, then add more confectioner’s sugar.
(Yields 535 grams)
Marzipan
Ingredients:
250 grams ground almond or cashewnuts
250 grams confectioner's (icing) sugar (2 cups)
100 ml water (1/2 cup)
1 egg white
few drops of almond or vanilla extract
colours (as desired)
Method:
In a saucepan, melt sugar with water to make a syrup of one string consistency. Mix in ground almonds or cashewnuts, egg white and stir continuously till the mixture reaches a soft ball stage (235 F to 240 F or 118 C to 120 C) leaving the sides of the pan, around 20 minutes. Incorporate the almond or vanilla extract and remove from heat.
(Soft ball stage - A small amount of the mixture dropped into cold water should form into a soft, flexible ball.)
Pour onto a board and using gloves while still warm knead to form a dough. (If you don’t have gloves, insert hands in big ziploc bags to protect your hands and handle the hot mixture.)
Divide marzipan into balls and colour as desired. Fill in egg shaped moulds and unmould on parchment paper to dry.
Once the eggs are hardened, decorate with royal icing to stick two halves together or leave halves individually ensuring that they are moulded with an extra base.
Decorate eggs with flowers and leaves made of either royal icing or fondant.
Note:
- You can use rosewater to grind cashewnuts into a paste.
- Almond powder and vanilla extract was used to make the marzipan.
- I have made flowers and leaves of fondant.
- For eggless version, check Marzipan recipe.
No-Egg Royal Icing
Ingredients:
1 cup confectioner’s (icing) sugar
3 teaspoons milk
1 teaspoon light corn syrup
1/8 teaspoon almond or vanilla extract
colours (if desired) use paste or powder
Method:
Sift icing sugar and transfer to a bowl. Add milk and blend with electric hand mixer till it is lump free. Mix in corn syrup and extract till smooth.
When piped, the icing should be thin enough to flow through a small (1/8 ") hole in a parchment paper pastry cone. It should hold its shape without spreading or being runny.
If icing is too thick, add milk by the drop and if the consistency is thin, then add more confectioner’s sugar.
