Side Pannel
Easter Eggs
Ingredients List
- ------------------------------FOR THE MARZIPAN------------------------------
- 250 g Almonds
- 250 g Sugar
- 300 g Icing sugar
- 2 Egg whites
- A little rose-water for
- -grinding a few
- ; drops almond essence
Directions
FOR THE ROYAL ICING
350 g Icing sugar
2 Egg whites
1 ts Lemon juice; (5 ml)
GRIND the almonds using rose- water and egg whites to a smooth paste. Put
the paste in a heavy bottomed pan. Add 250 g sugar and keep stirring the
mixture on very low heat till it forms into a ball. Add icing sugar and
knead till it forms a dry ball. Add a few drops of colour of your choice
and mould into desired shapes. Can substitute almonds with cashewnuts.
SIEVE the icing sugar through a fine sieve on to a greaseproof paper. Put
the egg whites in a mixing bowl and beat lightly till frothy. Using a
wooden spoon, gradually beat in about half the quantity of icing sugar,
beating after each addition. Continue beating till the mixture becomes
light and fluffy. Gradually add small quantities of lemon juice and the
remaining sugar, stirring constantly. The icing should hold up in peaks on
the spoon. Cover with damp cloth to prevent a crust forming on top when not
in use. Use icing nozzles to pipe designs on marzipan eggs.
350 g Icing sugar
2 Egg whites
1 ts Lemon juice; (5 ml)
GRIND the almonds using rose- water and egg whites to a smooth paste. Put
the paste in a heavy bottomed pan. Add 250 g sugar and keep stirring the
mixture on very low heat till it forms into a ball. Add icing sugar and
knead till it forms a dry ball. Add a few drops of colour of your choice
and mould into desired shapes. Can substitute almonds with cashewnuts.
SIEVE the icing sugar through a fine sieve on to a greaseproof paper. Put
the egg whites in a mixing bowl and beat lightly till frothy. Using a
wooden spoon, gradually beat in about half the quantity of icing sugar,
beating after each addition. Continue beating till the mixture becomes
light and fluffy. Gradually add small quantities of lemon juice and the
remaining sugar, stirring constantly. The icing should hold up in peaks on
the spoon. Cover with damp cloth to prevent a crust forming on top when not
in use. Use icing nozzles to pipe designs on marzipan eggs.
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