Make your own marzipan eggs this Easter
In five neat steps!
Published 15.04.22, 06:22 AM
Image courtesy: Saldanha's
As Easter looms ahead, the decadence of well-made piquant marzipan is consistently on everyone’s mind. Here’s how you can whip it up from the comfort of your home kitchen:
Ingredients:
- 12 ounces of unsalted cashew nuts
- 12 ounces of icing sugar
- 7-10 drops of almond extract
- Sugar syrup, 2 tbsp of sugar in 1/4 cup of hot water
- Edible food colors, as required
Method:
Step 1: Grind the cashews to a fine powder, in batches. Sieve it using a sifter by pressing the powder with the back of a spoon. If you are left with larger cashew nut pieces, collect them all, and grind again further to a fine powder.
Step 2: Mix the icing sugar with the ground cashew nuts along with 8-10 drops of almond extract.
Step 3: Knead the dough using warm sugar syrup, adding only a little at a time.
Step 4: Divide the dough according to the food colors you need. Make a well in the center of each portion of the dough and add about 4 to 5 drops of food color to it. If you see some oil releasing whilst kneading the dough that’s completely normal, so don’t worry. Once your dough is ready, divide it into smaller balls and shape each ball using an egg mould. Psst..if you don’t have egg moulds, use the shells of a Kinder Joy!
Step 5: Place the Easter eggs on a tray or plate lined with parchment paper. Let them air dry for about 12-14 hours. Finish them off by decorating them with pretty designs!
Tip: For an ultra-smooth finish, grind the cashews in small bathes and sift the powder well.
[Recipe Courtesy: Aromatic Essence]
- Lygeia Gomes
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