Homemade marzipan is so easy to make, and this macadamia version imparts a subtle sweet flavour, quite different to traditional marzipan. With a handful of whole macadamias and some melted chocolate, you can whip up these simple, healthy treats for Easter – with a crunchy surprise in the middle.
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Course Snack
Perfect for Celebrations
Skill level Moderate
Ingredients
Macadamia marzipan
1 1/2cupsmacadamia nuts
1 1/2cupssoft icing sugar200g
1egg whitelightly whisked
Eggs
1 quantity of macadamia marzipanas per above
20whole macadamia nutsabout 40 grams
200gramschocolatemelted
20small, edible Easter decorations such as bunnies or flowers
Instructions
For the marzipan
Place the macadamias in the bowl of a food processor and process to as smooth a paste as possible.
Add the icing sugar and process to completely combine.
Add 1 tablespoon of egg white and process to form a ball. If the mixture does not come together, add more egg white, a teaspoon at a time, processing well between each teaspoon until the mixture comes together and forms a ball. If it becomes too sticky, add up to half a cup of extra icing sugar.
Remove the mixture from the food processor and knead into a log shape. Wrap in plastic wrap and refrigerate for at least 3 hours before using.
For the eggs
Line a large tray with baking paper.
Take 1 tablespoon of marzipan mixture and wrap it around a whole macadamia, using your hands to roll it into an egg shape with a flattened bottom.
Carefully dip the base of the marzipan coated macadamia into the chocolate and stand on the paper lined tray.
Add a decoration and allow the chocolate to set at room temperature before serving.