Last week’s Easter recipe was something cute & fun for the kids – this is a little more elegant, and definitely not for sharing. Homemade marzipan, flavoured with Sugar & Crumbs Raspberry Ripple Icing Sugar, is wrapped in smooth white chocolate, coloured a delicate pale blue-green and sprinkled with cocoa powder for the perfect duck egg effect. It’s the perfect grown-up Easter treat.
Note: you’ll need a cooking thermometer for this recipe. It’s also important to use gel food colouring rather than the traditional liquid stuff, because if you add that to melted chocolate it will seize and take on a horrible texture.
- Prep Time : 60 minutes
- Yield : 10
- First of all, fill your sink about a third of the way with cold water, and add a few ice cubes. This is a water bath which you will use to stop your sugar solution cooking at exactly the right moment, so it’s good to have it ready in advance.
- Start out by making the marzipan. Gently heat the water and the two sugars, stirring regularly, until the sugar has completely dissolved. Then increase the heat until the mixture starts bubbling, and use the thermometer to keep a close eye on the temperature. As soon as it hits the ‘soft-ball’ stage (114°C/238°F), remove from the heat and dip the bottom of the pan – for two seconds only – into the prepared iced water.
- Quickly & carefully dry the bottom of the pan with a tea-towel, then turn the heat right down and return it to the hob. Add the ground almonds and stir through, then add the egg white and stir again. Don’t worry if the sugar mixture seems to have turned to concrete – that just means you kept it in the cold water for slightly too long. It should loosen up when it’s back on the heat and you should be able to bring it all together in a nice thick mixture. Scoop it out onto a clean plate and leave to cool for a few minutes.
- Dust a clean work surface with icing sugar and knead the marzipan for a few minutes until it’s nice and smooth and holds together.
- Pinch off blobs of marzipan about the size of a fifty pence piece and roll into an egg shape between your palms – to look realistic, they should be narrower at one end than the other. Place the finished eggs on a plate and put in the fridge for about half an hour.
- Next, break up the white chocolate and microwave in thirty second bursts, making sure to stir it each time (otherwise it’ll burn). Once it’s completely smooth and melted, allow to cool for a few minutes before adding a small squeeze of the blue gel food colouring and stirring through for an even colour.
- Prepare a flat board with a sheet of baking parchment (I like to tape it on, so there’s no chance of anything sliding off). One at a time, put the marzipan eggs into the melted chocolate and use a spoon to cover them completely. Lift them out with another spoon, allowing all the excess to drip off, before placing carefully on the board. Once they’re all done, put them in the fridge for about 30 minutes to solidify.
- For the final finishing touch, dust the narrow end of each egg with a little cocoa powder.