Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine

April 22, 2011


Makes 10 small eggs Ingredients 250 grams almonds 150 grams sugar 300 grams icing sugar 2 egg whites A little […]

Makes 10 small eggs
250 grams almonds
150 grams sugar
300 grams icing sugar
2 egg whites
A little rose water for grinding
¼ teaspoon almond essence
Grind the almonds with the egg whites and rose water to a smooth paste. Transfer the paste into a heavy bottomed pan and add the sugar. Cook on low heat stirring all the time till the mixture forms a ball. Remove from heat and add the icing sugar and a few drops of colour of your choice. Knead till it forms a dry ball. Divide the mixture into 10 even sized balls and mould into egg shapes. Decorate with royal icing.

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Article written by Bridget White-Kumar
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10 years ago

Hi Bridget,
I have seen Easter eggs with a hard marzipan shell with chocolates inside. Any idea how they are made?

Bridget White-Kumar
10 years ago

Thanks Rupali. I hope you have a lovely Easter Party.

10 years ago

Beautiful Easter Eggs. I can use them for my easter party. Thanks for sharing.

11 years ago

Thank you for the comment. 🙂 I was thinking that icing sugar would have been better, so that makes sense.

The chocolate easter eggs came out quite nice, though. Have posted a picture in my blog.

Bridget White-Kumar
11 years ago

Hi Anna Try using fine sugar instead of the big granules. You could add a little water / rosewater while heating the mixture if the mixture is too dry. I hope this will help you

11 years ago

Hi Bridget. I tried making the marzipan eggs, but it simply didn't work out - I wonder if you could help. When I was heating the almond paste and sugar, the sugar never melted and although I heated for a long time, the mixture never formed a ball. So I was left with a large, crumbled dough and had no idea what to do with it.

Should I have added oil or butter onto the pan? Would the sugar then have melted and a ball formed?

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