SUGARED MARZIPAN EGGS
Behold the prettiest and most grown-up candy eggs! They shimmer like rare jewels on the outside and hold delicious surprises within: A sparkly marzipan shell gives way to chocolate-stuffed dried Turkish apricot, which means every bite is divine.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 55m
Yield Makes 12
Number Of Ingredients 5
Steps:
- With a paring knife, make a 1/2-inch-wide pocket on side of each apricot. Stuff each with chocolate. Pinch off 1-teaspoon pieces of marzipan; flatten with your fingers to about 1/8 inch thick. Wrap each around an apricot, molding to adhere until fully covered in an egg shape (pinch off excess, if needed).
- With a small brush, lightly coat marzipan eggs with egg white; roll in sugar. Transfer to a plate; let stand 30 minutes. Store in an airtight container at room temperature up to 2 weeks.
MARZIPAN HEDGEHOG
A 19th Century treat added in response to a thread. This candy Traditionaly eaten for good luck on the New Year.
Provided by TammieV
Categories Dessert
Time 1h
Yield 1 hedgehog.
Number Of Ingredients 6
Steps:
- Beat together almond paste, sugar and rose water (or egg white) into a workable consistancy.
- Shape into a hedgehog body, head, snout and ears.
- The inside of ears may be colored with cinnamon.
- Carefully attach body parts, then add cloves for eyes.
- Press slivered almonds into body so they stand up resembling spines.
- Air dry.
Nutrition Facts : Calories 3577.2, Fat 230.6, SaturatedFat 17.8, Sodium 129.8, Carbohydrate 329.8, Fiber 47.3, Sugar 257.6, Protein 99.8
MARZIPAN
Provided by Food Network
Categories dessert
Time 20m
Yield about 1 cup marzipan
Number Of Ingredients 4
Steps:
- In the bowl of an electric mixer, add the almond paste and beat just to break up the almond paste some. Add about 1 cup of the sugar and mix until it is incorporated. Add the remaining sugar and beat until incorporated. The mixture will look like coarse bread crumbs at this point. Add the corn syrup and mix to combine well. The mixture will still be very crumbly.
- Turn the mixture out onto a clean work surface and knead until it makes a smooth dough. If the dough seems too sticky, knead in a little more confectioners' sugar. The dough can be tightly wrapped and refrigerated at this point. If you want to color the marzipan, break off the amount of dough you want colored. Add a drop and knead in. For more intense color, add more food coloring. Shape into desired shapes.
MARZIPAN
Make your own marzipan instead of buying it. Marzipan is used to frost Christmas cakes and for candies, and all sorts of other goodies.
Provided by Carol
Categories Desserts Candy Recipes
Time P1DT30m
Yield 16
Number Of Ingredients 5
Steps:
- Blend the confectioner's sugar, finely ground almonds, egg whites, salt, and almond extract in a blender until perfectly blended. Cover and chill until firm, 24 hours.
Nutrition Facts : Calories 142.7 calories, Carbohydrate 17.8 g, Fat 7.2 g, Fiber 1.7 g, Protein 3.5 g, SaturatedFat 0.6 g, Sodium 79.9 mg, Sugar 15.4 g
MARZIPAN FOR SPRING GARDEN CAKE
Marzipan colored with paste food coloring is easily shaped and sculpted to make the decorative fruits and vegetables for Martha's Spring Garden Cake. Follow instructions for shaping individual fruits and vegetables here.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 pound
Number Of Ingredients 3
Steps:
- In the bowl of a food processor, combine almond paste and sugar. Pulse until combined. Add the corn syrup, and pulse again until combined, about 15 times.
- Mixture should hold together when pressed. Transfer to a clean work surface; knead until smooth dough is formed. Wrap tightly in plastic wrap. Color as desired.
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- In a small mixing bowl, combine yeast, warm water, and some of the sugar and lightly stir. Let sit for approx. 5 min., until it becomes foamy on top. In another small mixing bowl, whisk together some of the eggs and oil.
- In a large mixing bowl, or the bowl of stand mixer with dough hook attachment, mix together flour, salt, and sugar. When the yeast is foamy, add it to the dry mixture, followed by egg mixture, and stir to combine. Transfer dough to a floured work surface and knead for approx. 5 – 10 min., adding more flour if necessary, until dough is smooth and elastic (it will still be slightly sticky). Transfer dough to an oiled bowl, cover with a damp kitchen towel, and let it sit at room temperature until it doubled in size, approx. 2 hrs.
- Meanwhile, make the marzipan filling. Separate remaining egg, and set aside the yolk for later. In a large mixing bowl, mix together butter and sugar with a wooden spoon or rubber spatula until combined. Mix in salt and egg white, add almond extract, then stir in the almond flour until smooth and combined.
- Line two baking sheets with parchment paper, if needed, and preheat the oven to 375ºF/190ºC. When the dough has risen, transfer to a lightly dusted work surface and divide into small balls. Flatten each ball slightly, and fill with a heaping tablespoon of marzipan filling. Seal well, then place the balls seam side-down on the baking sheets, spaced evenly apart. Cover with a damp kitchen towel and let rise for approx. 30 more min.
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