These Marzipan Easter Eggs are so delicious and easy to make. No cooking needed and they are completely egg-free 😀
It’s Easter time! and we all know what that means, bunnies and colorful eggs all around.
Time to make some Easter treats of my own!! Back home in Mumbai, Mom, myself and my sister, Rochelle would get together every year to make some marzipan eggs! Well, they are miles apart, so this time I’m making these delicious marzipan treats all by myself!
Indian marzipan is made with cashew nuts instead of almonds. Unlike my Mom’s traditional Goan marzipan recipe, this recipe doesn’t require any cooking, thanks to Mom’s dear friend, Aunt Flavie, who shared with her this super simple recipe. The final outcome is nothing short of delicious!
Table of Contents
SO HOW TO MAKE EGGLESS MARZIPAN?
Mix sieved cashew nut powder and powdered or icing sugar in equal parts by weight. Add some drops of almond extract. Knead with a little warm sugar syrup or rose water to form the marzipan dough.
Divide the dough, add colors to each part, and shape the Easter Eggs! Easy, isn’t it? Well, it really is, the only time-consuming part is sieving the cashew nut powder. It actually makes no difference to the taste of marzipan, but it is essential for a smooth and flawless finish or you will see tiny specks of cashew particles.
STEP BY STEP INSTRUCTIONS TO MAKE INDIAN MARZIPAN EASTER EGGS | EASTER MARZIPAN | MARZIPAN EGGS
1.Grind the cashews to a fine powder, in batches. I ground 1 cup of cashew nuts in 4 batches, by pulsing it 8-10 times. Sieve it using a sifter by pressing the powder with the back of a spoon. If you are left with larger cashew nut pieces, collect them all, and grind again further to a fine powder. {Do no skip sifting the powder, as it is essential for that smooth finish}.
2.Now mix the icing sugar with the ground cashew nuts along with few drops of almond extract, (do not add a lot as it will be too overwhelming, I added about 10 drops).
3.Knead the dough using warm sugar syrup, adding little at a time.
4. Divide the dough according to the food colors you need. Flatten a portion of the dough using your fingers, and add about 1 drop of food color. (I’ve used gel colors and one drop was enough. Add as needed depending on the type of food color you use)
Once your dough is ready, divide them into smaller balls and shape them using the egg molds.
5.Place the Easter eggs on a tray or plate lined with parchment paper. Let them air dry for about 12-14 hours. Decorate these delicious Marzipan Easter eggs as you like.
HOW TO MAKE MARZIPAN EASTER EGGS AT HOME?
Marzipan Easter Eggs (No-cook & Egg-free) | Marzipan Eggs
Ingredients
- 12 oz of unsalted cashew nuts
- 12 oz of icing sugar
- 7-10 drops of almond extract
- Sugar syrup, 2 tbsp of sugar in 1/4 cup of hot water
- Edible food colors, as required
Instructions
- Grind the cashews to a fine powder, in batches. I ground 1 cup of cashew nuts in 4 batches, by pulsing it 8-10 times. Sieve it using a sifter by pressing the powder with the back of a spoon. If you are left with larger cashew nut pieces, collect them all, and grind again further to a fine powder. {Do no skip sifting the powder, as it is essential for that smooth finish}.
- Now mix the icing sugar with the ground cashew nuts along with few drops of almond extract, (do not add a lot as it will be too overwhelming, I added about 10 drops).
- Knead the dough using warm sugar syrup, adding little at a time.
- Divide the dough according to the food colors you need. Flatten a portion of the dough using your fingers, and add about 1 drop of food color. (I’ve used gel colors and one drop was enough. Add as needed depending on the type of food color you use)
- Bring the edges of the dough towards the center and then knead to mix the color evenly.Repeat the same process to color the rest of the dough.
- Once your dough is ready, divide them into smaller balls and shape them using the egg molds.
- Place the Easter eggs on a tray or plate lined with parchment paper. Let them air dry for about 12-14 hours. Decorate these delicious Marzipan Easter eggs as you like.
Notes
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Wishing each and everyone a Happy Easter 🙂
Regards,
Freda
Hi Freda
Please let me know how much is 1 oz in cups or gms
Hope you and family are doing good
Thnaks
Odette Vaz
Hi Odette! 12 oz is 340 grams. You can choose to take whatever amount you wish to, 250, 500 grams etc. The icing or powdered sugar needs to be the same quantity too. It is a 1:1 ratio. Hope this helps.
Thanks Freda – will surely give this a try – can you also post some chocolate Easter egg recipes – I have tried your Baath cake and it always turns out awesome!
Hi Odette! Glad to hear you about the baath cake. I will definitely try to, caught up with some work at the moment.
Happy Easter Freda Tried the Marzipan recipe to a T and it out absolutely great! Yum is the word Awaiting your chocolate egg recipe 😊
Hi Odette! So glad to hear that! Happy Easter to you and your family. I did end up making mini chocolate Easter eggs, but had no time to take pics, video, nor draft a post. It’s a really easy process and I’ll definitely share on the blog someday.
Hi Freda You can add to my earlier comment that i used 250gms cashews and 250 gms Icing sugar Rose water instead of Almond essence as i couldn’t find any Turned out perfect
Will definitely try n get bk to u. Can I add white of an egg while mouldings.
The egg white is added to the cooked version. So it’s not needed here.
Too good to see all your recipes
Thank you, Reshma 🙂
You see, once I visited your blog I am in love with it. This recipe is so cool and I thought I’ll do it with my little sister. It would be very interesting for her. As it is not Easter now we’ll do something a little bit another.
That’s so kind of you ! I’m truly humbled ! Thanks so much 🙂 I usually make this for Christmas as well , I put the in small moulds , hope to be sharing that soon this Christmas 🙂 thanks for visiting 🙂
another one of my favorite Christmas sweets 🙂 my sister made marzipans for Easter, different shapes and colors…I went mad 🙂 I would open the fridge and keep eating whenever possible 😉
It’s my all time favorite Christmas sweet too, it disappears as soon as it’s made!!