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.
- 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.
You may also like
Pin this and other East-Indian Recipes on Pinterest here. Don’t forget to like and Follow for more recipes.
- Mixing bowl
- Wooden spoon
- 500 grams (17 oz) Cashews or Almonds
- 600 grams (21 oz) Powdered sugar Icing or confectioners sugar
- 1/4 cup Rose water
- 240 grams (8 oz) Powdered sugar
- 2 – 4 tbsp Milk or cream
- 2 drops Rose essence
- ½ tsp Lemon juice
- 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.
- 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.
- Store – Then wrap each egg in decorative paper or keep them wrapped in an airtight container.
About Videos – most recipes has two videos – a quick version in the post & longer detailed version on this recipe card. Please do subscribe to my channel if you like my videos
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