Eggstra Special – Easter Egg Recipes
Learn how to make marzipan Easter eggs and more
Marzipan Easter EggsPreparation Time: 15 minCooking Time: 20 minIngredientsCashewnuts 250 gmSugar 400 gmWhites of 2 eggsRose water ¾ cupAlmond essence ½ tspMethodSoak cashewnuts in water for 5 minutes.Grind sugar to a fine powder.Place the egg whites in a mixer. Drain the cashewnuts and add them to the egg whites in the mixer. Add rose water and grind to a fine paste.Mix the sugar and the cashewnut paste together in a sufficiently large round-bottomed vessel (a kadai will work very well indeed).Don't forget to add almond essence.Once you place your marzipan mix on the fire (medium high), stir consistently to ensure that your marzipan mix does not burn or form lumps.Your marzipan should be ready in 20 minutes on average.The mixture will thicken as you stir and start to leave the sides more readily. Drip a bit (about quarter tea-spoon) of your marzipan on a small plate, wait for it to cool; if it rolls into a ball without sticking to your fingers, it's time to turn the fire off.Empty the mix into a flat vessel and keep stirring until it is cool enough to knead (gently).Separate into smaller portions, add colour and keep covered or store in food-safe plastic bags, until you are ready to shape into eggs.Note: This mixture is pliable enough to make everything from the traditional elliptical Easter egg to a more complex hand-carved bunny, chick or anything else you can dream up.