Marzipan Easter Eggs
Easter isn’t complete without Easter eggs. you can make these with cooked or uncooked marzipan as well as with chocolate. These homemade marzipan Easter eggs are quick and easy to make.
Below is the easiest tutorial for making Easter eggs I shared on my blog Veena Azmanov. I have used the same process for making the eggs but without any extra flowers. Just royal icing for decorations.
Ingredients
- Marzipan – Commercial marzipan has two parts of powdered sugar for every one-part cashews or almonds which I think is too sweet. I use an almost 1:1 ratio of cashews or almonds to powdered sugar/icing sugar. You can of course, play with that ratio as well. I am using homemade uncooked marzipan and personally, the uncooked marzipan has a smoother texture but you can also use cooked marzipan.
- Binding – Commercial marzipan also uses egg whites as a binding agent but to avoid eating raw eggs I use rose water or sugar syrup to combine.
- Chocolate Marzipan – below in the pictures you can see I have also made some chocolate marzipan eggs and for those I have used my chocolate marzipan recipe.
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Equipment /Tools
- Mixing bowl
- Wooden spoon
- Spatula
Ingredients
- 500 grams (17 oz) Cashews or Almonds
- 600 grams (21 oz) Powdered sugar Icing or confectioners sugar
- 1/4 cup Rose water
Icing
- 240 grams (8 oz) Powdered sugar
- 2 – 4 tbsp Milk or cream
- 2 drops Rose essence
- ½ tsp Lemon juice
Instructions
- Nuts – pulse the blanched cashews or almonds in the food processor, blender, or spice grinder until you have a smooth powder. Add a few tablespoons of powdered sugar to the mixture to prevent the nuts from releasing their oil. Pro tip – the finer the ground nuts the smoother the marzipan texture. So make sure to grind into a fine powder.
- Marzipan – Combine ground nuts and powdered sugar in a bowl. Add just enough rose water or sugar syrup to bring it all together into a ball. Lightly knead to form a smooth ball. Cover with cling wrap and let sit for 30 minutes
- Divide and color – Divide the marzipan into portions and color each portion with food gel colors that you want to use.
- Divide and shape – Divide each colored portion into a golf size ball. Press smooth side down into the egg mold, neaten the edges and remove. Pro tip – I like to line the egg mold with plastic wrap which prevents the marzipan from sticking to the mold. Watch the video to see how I do it.
- Dry – place the eggs on a baking tray lined with parchment paper and let them air dry for a few minutes.
- Icing – combine all the icing ingredients in a small bowl until you have a smooth piping consistency. Pro tip – do not add all the milk/cream all at once otherwise the consistency will be too soft.
- Decorate – place the icing in a piping bag with a star or leaf piping tip/nozzle as desired and pipe around and on top of the eggs. Leave them on the baking tray and let the icing dry completely.
- Store – Then wrap each egg in decorative paper or keep them wrapped in an airtight container.
Recipe Video
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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
Hi Veena
I am a die hard fan of your recipes
.
Thank you so much Valina – I’m honored that you love my recipes so much
Hi Veena,
Need Marzipan Easter eggs in Dubai on 22nd April. Pls share your contact details and let me know if possible.
I would need at least 30 pcs could reach to 40 pcs as well.
I need medium size easter egg in a wrapper for give away.
thanks
Nelicia
Hey Nelicia. I am located in Israel. I do not sell Easter Eggs. I just share my recipe on my blog here. I hope you find someone local. Thanks